Distribution & Access For Publication Downloads News About Us Contact Us
Paper Titles
Optical Characterization of Porous Silicon (PS) Doped Erbium (Er) Using Photoluminescence Spectroscopy
p.617
Application of Response Surface Methodology for Optimization of Copper Removal from Aqueous Solution Using Magnesium Aluminium Hydrogenphosphate Layered Double Hydroxides
p.622
Raman Spectroscopy Study of Carbon Nanotubes Prepared at Different Deposition Temperature Using Camphor Oil as a Precursor
p.628
Anodic Electrophoretic Deposition of TiO2 Nanoparticles Synthesized Using Sol Gel Method
p.633
The Influence of Allium sativum or Cinnamomum verum on Cow- and Camel-Milk Yogurts: Proteolytic and Angiotensin-I Converting Enzyme-Inhibitory Activities
p.639
Effect of Urea as a Stabiliser in the Thermal Immersion Method to Synthesise Zinc Oxide Nanostructures on Porous Silicon Nanostructures
p.644
Effect of Concentration TTIP on Size Nano-Powder Titanium Dioxide (TiO2)
p.649
Effect of Post Annealing Temperature on Surface Morphology and Photoluminescence Properties of ZnO Thin Film
p.654
A Review of Potential of Antioxidant Properties Using Polygonum minus
p.659

The Influence of Allium sativum or Cinnamomum verum on Cow- and Camel-Milk Yogurts: Proteolytic and Angiotensin-I Converting Enzyme-Inhibitory Activities

Article Preview

Abstract:

Yogurt is a nutritious dairy product, has established probiotics effects and may even be therapeutic for certain health conditions. Proteolytic activity of starter cultures during milk fermentation can be generating peptides with angiotensin-I converting enzyme (ACE-I; EC. 3.4.15.1) inhibitory activity. Effects of presence of Allium sativum or Cinnamomum verum on these peptides in yogurt were investigated. Two types of milk (cow and camel) were incubated (41°C) with starter culture in the presence of A. sativum or C. verum water extract until pH of yogurt was reduced to 4.5. The resulting herbal-yogurts were evaluated with respect to changes of in vitro ACE-I inhibitory activity and proteolytic activity during 21 days of storage. In the present study, the extent of proteolysis was higher (p<0.05) in presence of A. sativum than presence of C. verum during storage with cow milk yogurt being more susceptible than camel-milk yogurt. The presence of A. sativum or C. verum increased ACE-I inhibitory activity more in cow-than camel-milk yogurt during storage. All herbal-yogurts showed the highest inhibitory activity of ACE-I (40%- 70%) on day 7 of storage. Prolonged storage of both types of yogurt to more two weeks decreased ACE-I inhibition activity (37% - 50%; p<0.05). In conclusion, A. sativum and C. verum can enhance yogurt functional properties with potential therapeutic values for hypertension.

You might also be interested in these eBooks
Nanoscience, Nanotechnology and Nanoengineering View Preview

Info:

Periodical:

Advanced Materials Research (Volume 832)

Pages:

639-643

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.832.639

Citation:

Cite this paper

Online since:

November 2013

Authors:

Amal Bakr Shori, Ahmad Salihin Baba

Keywords:

ACE-I, Allium sativum, Cinnamomum verum, In Vitro Gastrointestinal Digestion, Proteolysis, Yogurt

Export:

RIS, BibTeX

Price:

Permissions:

Request Permissions

References

[1] F. Nejati, C.G. Rizzello, R. Di Cagno, M. Sheikh-Zeinoddin, A. Diviccaro, F. Minervini, M. Gobbetti, Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA). LWT - Food Sci. & Tech. 51(2012) 183–189.

DOI: 10.1016/j.lwt.2012.09.017

Google Scholar

[2] G. D. Miller, J. K. Jarvis, L.D. McBean, Dairy foods and hypertension. In Handbook of Dairy Foods and Nutrition (3rd edn). CRC Press:Florida. 2007. pp.99-139.

DOI: 10.1201/9781420004311

Google Scholar

[3] C. Guang, R.D. Phillips, Plant food-derived angiotensin I converting enzyme inhibitory peptides. J. Agri. Food Chem. 57(2009) 5113-5120.

DOI: 10.1021/jf900494d

Google Scholar

[4] A. Lourens-Hattingh, B. C. Viljoen, Yogurt as probiotic carrier food. Int. Dairy J. 11(2001) 1-17.

DOI: 10.1016/s0958-6946(01)00036-x

Google Scholar

[5] G.R. Gibson, H.M. Probert, J. van Loo, R.A. Rastall, M. Roberfroid, Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutr. Res. Rev. 17(2004) 259-75.

DOI: 10.1079/nrr200479

Google Scholar

[6] E. Isolauri, Y. Sütas, P. Kankaanpää, H. Arvilommi, S. Salminen, Probiotics: effects of immunity. Am. J. Clin. Nutr. 73(2001) 444–450.

DOI: 10.1093/ajcn/73.2.444s

Google Scholar

[7] R.J. Fitzgerald, B.A. Murray, Bioactive peptide and lactic fermentations. Int. J. Dairy Tech. 59 (2006) 118.

DOI: 10.1111/j.1471-0307.2006.00250.x

Google Scholar

[8] V. Vermeirssen, J. Van Camp, W. Verstraete, Optimization and validation of an Angiotensin Converting Enzyme (ACE) inhibition assay for the screening of bioactive peptides. J. Biochem. Biophys. Meth., 51(2002) 75–87.

DOI: 10.1016/s0165-022x(02)00006-4

Google Scholar

[9] M. Gobbetti, F. Minervini, C. G. Rizzello, Angiotensin-I-converting enzyme-inhibitory and microbial-bioactive peptides. Int. J. Dairy Tech., 57(2004) 173–187.

DOI: 10.1111/j.1471-0307.2004.00139.x

Google Scholar

[10] E. Y. Sukandar, H. Permana, I. K. Adnyana, J. I. Sigit, R. A. Ilyas, P. Hasimun D. Mardiyah, Clinical Study of Turmeric (Curcuma longa L) and Garlic (Allium sativum L) Extracts as Antihyperglycemic and Antihyperlipidemic Agent in Type-2 Diabetes-Dyslipidemia Patients. Int. J. Pharm. 6(2010) 456-463.

DOI: 10.3923/ijp.2010.456.463

Google Scholar

[11] H.G. Preuss, B. Echard, M.M. Polansky, R. Anderson, Whole cinnamon and aqueous extracts ameliorate sucrose-induced blood pressure elevations in spontaneously hypertensive rats. J. Am. Colle. Nutr. 25(2006) 144–150.

DOI: 10.1080/07315724.2006.10719525

Google Scholar

[12] A.B. Shori, A.S. Baba, Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt. J. Saudi Chem. Soci. (2011a).

DOI: 10.1016/j.jscs.2011.04.006

Google Scholar

[13] A.B. Shori, A.S. Baba, Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks, J. Saudi Soci. Agri. Sci., 10(2011b) 101-107.

DOI: 10.1016/j.jssas.2011.04.005

Google Scholar

[14] F.C. Church, H.E. Swaisgood, D.H. Porterm, G.L. Catignani, Spectrophotometric assay using 0-phthalaldehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 66 (1983) 1219-1227.

DOI: 10.3168/jds.s0022-0302(83)81926-2

Google Scholar

[15] A.H. Pripp, R. Sørensen, L. Stepaniak, T. Sørhaug, 'Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses'. Lebensm Wiss Technol 39(2006) 677-683.

DOI: 10.1016/j.lwt.2005.03.018

Google Scholar

[16] E. E. El-Tanboly, Effect of Plant Proteinase from Jack Fruit (Artocarpus integrifolis) on Rheological and Sensory Characteristics of Low Fat Yoghurt as a Functional Food. J. Saudi Soc. Food Nutr, 2(2007) 70-79.

DOI: 10.21608/jfds.2005.237788

Google Scholar

[17] A.A. Al-Alawi, L.C. Laleye, Characterization of Camel Milk Protein Isolates as Nutraceutical and Functional Ingredients. Collaborative Research Project SQU/UAEU CL/SQU-UAEU/01/08 SQU/UAEU 01-06-60/08, (2011).

Google Scholar

[18] S. Amirdivani, A.S. Baba, Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT - Food Sci. & Technol., 44 (2011) 1458–1464.

DOI: 10.1016/j.lwt.2011.01.019

Google Scholar

[19] F. Vallejo, A. Gil-Izquierdo, A. Perez-Vicente, C. Garciäa-Viguera, In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C. J. Agri. Food Chem. 52(2004) 135–138.

DOI: 10.1021/jf0305128

Google Scholar

[20] O.N. Donkor, A. Henriksson, T.K. Singh, T. Vasiljevic, N.P. Shah, ACE-inhibitory activity of probiotic yoghurt. Int. Dairy J., 17(2007) 1321–1331.

DOI: 10.1016/j.idairyj.2007.02.009

Google Scholar

Scientific.Net is a registered brand of Trans Tech Publications Ltd
© 2024 by Trans Tech Publications Ltd. All Rights Reserved