Angiotensin converting enzyme inhibitory peptides in dairy products
P Sathya, K Radha and C Srinivasan
Bioactive peptides are protein sequences that remain inactive in the native protein primary structure, but when released may regulate many physiological functions. Bioactive peptides have been isolated from many protein sources such as soy proteins, fish proteins, maize and milk proteins but milk proteins appear to be the most important sources of bioactive peptides identified so far. These bioactive peptides can be released during fermentation with specific lactic acid bacteria or during gastrointestinal digestion. The most studied bioactive peptides derived from dairy proteins are anti-hypertensive or ACE inhibitory peptides. ACE is an enzyme that plays a crucial role in the function of the renin-angiotensin system which is an important regulator of blood pressure. Angiotensin converting enzyme (ACE)-inhibitory peptide blocks the conversion of angiotensin I to angiotensin II and thereby reduces the blood pressure. The ACE-inhibitors derived from milk proteins are attributed to different fragments of casein and whey proteins. The concentration of ACE inhibitory peptides in fermented dairy products can be increased by fermenting or co-fermenting with specific proteolytic strains of LAB. Thus, a great opportunity is available for the development of functional dairy products enriched with ACE inhibitory peptides that support heart health through blood pressure lowering effects.
How to cite this article:
P Sathya, K Radha, C Srinivasan. Angiotensin converting enzyme inhibitory peptides in dairy products. Pharma Innovation 2018;7(1):425-428.