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original articleIssue 17 (2) 2018 pp. 125-132

Xiaoyu Shi1, Chen He1, Jiangpeng Meng2, Ni Xin2, Zhe Ji1

1School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi?an, China
2
Xi?an Baiyue Goat?s Milk Corp. Xi?an, China

The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6

Abstract

Background. The intake of angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory peptides from food has become a promising method for treating hypertension. Lactic acid producing bacteria are widely used to produce ACE inhibitors during fermentation.

Material and methods. Several factors which promote the production of ACE inhibitory peptides in Lacto- bacillus bulgaricus LB6 (inoculum size, incubation temperature, goat’s milk powder, sterilization time, whey powder, casein hydrolyses and calcium lactate) and media (casein peptone, soybean peptone, glucose, casein,

ascorbic acid, Ca(H2PO4)2 and lactose) were investigated to optimize and increase ACE inhibitory activity during the fermentation of goat’s milk by using a Plackett-Burman design, in accordance with previous tests. Results. The results indicated that incubation temperature, whey powder, calcium lactate, soybean peptone,glucose and casein had significant effects on both ACE inhibition rate and viable counts. In addition, the effects of incubation temperature, whey powder, calcium lactate and glucose were found to increase ACE inhibition rate, while soybean peptone and casein caused it to decrease.

Conclusion. This investigation of conditions which promote the production of ACE inhibitory peptides and media for LB6 was performed using a Plackett-Burman design. The results indicated that incubation tem- perature, whey powder, calcium lactate, soybean peptone, glucose and casein had a significant impact on the ACE inhibition rate and viable counts of LB6, which provide the basis and reference for further optimization.

Keywords: Lactobacillus bulgaricus, ACE inhibitory peptides, goat?s milk powder, Plackett-Burman design
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/3_2_2018.pdf

http://dx.doi.org/10.17306/J.AFS.0536

For citation:

MLA Shi, Xiaoyu, et al. "The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6." Acta Sci.Pol. Technol. Aliment. 17.2 (2018): 125-132. http://dx.doi.org/10.17306/J.AFS.0536
APA Sh, X., He Ch., Meng J., Xin N., Ji Z. (2018). The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6. Acta Sci.Pol. Technol. Aliment. 17 (2), 125-132 http://dx.doi.org/10.17306/J.AFS.0536
ISO 690 SHI, Xiaoyu, et al. The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6. Acta Sci.Pol. Technol. Aliment., 2018, 17.2: 125-132. http://dx.doi.org/10.17306/J.AFS.0536