Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity
Document Type
Article
Publication Date
10-1-2021
Abstract
Illicium verum (IV; dried fruit), Psidium guajava (PG; dried leaves), and Curcuma longa (CL; dried rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification and the proteolysis of milk up to 21 days of storage at 4 degrees C. The angiotensin-I converting enzyme (ACE) test was conducted to analyze the inhibitory activity of bioactive peptides produced during proteolytic activity on the ACE enzyme. The addition of fish collagen in PG-yogurt significantly decreased pH compared to control on day 7 of storage. The presence of IV, PG, and CL enhanced (p<0.05) OPA peptide amount during 7 & 14 days of storage. The highest ACE inhibitory activity was shown on day 7 for all herbal yogurt. Herbal yogurt either in the presence or absence of fish collagen may improve the manufacture and formulation of yogurt with anti-ACE activity.
Keywords
Yogurt, Herbal water extract, Proteolysis, Fish collagen, ACE inhibitory activity
Divisions
InstituteofBiologicalSciences
Funders
King Abdulaziz University, Jeddah [D1440 - 279-247],DSR
Publication Title
Food Science and Technology
Volume
41
Issue
4
Publisher
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
Publisher Location
AV BRASIL 2880, CAXIA POSTAL 271 CEP 13001-970, CAMPINAS, SAO PAULO 00000, BRAZIL