Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk
نویسندگان
چکیده
Abstract This study was designed to evaluate the bioactivities such as ?-glucosidase activity, ?-galactosidase and growth behavior of Lactobacillus cultures in soy milk medium. Ten were considered this study. L. fermentum (M2) casei (NK9) selected due their better ?-galactosidase, activity medium during fermentation. Further, fermented with M2 showed higher proteolytic (0.67 OD) ACE-inhibitory (48.44%) than NK9 (proteolytic activity: 0.48 OD 41.33%). Bioactive peptides produced fermentation using also identified potent by MALDI-TOF spectrometry, ACE inhibitory peptide sequences from characterized Biopep database. Graphical abstract
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ژورنال
عنوان ژورنال: Food production, processing and nutrition
سال: 2021
ISSN: ['2661-8974']
DOI: https://doi.org/10.1186/s43014-021-00056-y