Abstract

STUDY ON ANTIHYPERTENSIVE AND ANTIBACTERIAL ACTIVITY OF MILK PEPTIDES FERMENTED BY LACTOBACILLUS PLANTARUM ISOLATED FROM DAIRY EFFLUENT

Dr. K. Jagathy* and T. Santhi

ABSTRACT

Over twenty years ago, epidemiological studies first noted that individuals with a higher milk intake were more likely to have an optimal blood pressure compared to those who drank less milk, who were more likely to have hypertension (Ackley et al., 1983; Garcia-Palmieriet al., 1984). Milk peptide functional foods offer a new way of controlling high blood pressure and might be advocated as a component of CVD prevention and treatment globally. The future applications of bioactive peptides look promising in the field of food industry as food preservatives and nutraceuticals and also as natural drug in pharmaceutical industry. In the present study the potent strain showed proteolytic, antihypertensive and antibacterial activity was isolated from Arokya milk processing plant effluent was identified as Lactobacillus plantarum by biochemical methods. ACE inhibitory activity percentage of the crude hydrolysatewas 68.32%. The potent strain showed comparatively higher ACE inhibitory activity in skim milk fermented broth. The crude showed higher inhibitory activity was purified by ultrafiltration. The protein concentration of the ultra-filtrate was 135mg/ml. The ACE inhibitory concentration of the optimized, mass scaled and purified peptide was 74.46%. Based on the results, it is suggested that the proteolytic Lactobacillus plantarum isolated from dairy effluent was capable of releasing antihypertensive and antimicrobial peptides during proteolysis skim milk.

Keywords: Cardiovascular disease (CVD), High blood pressure (BP), Angiotensin -1 converting enzyme (ACE), Lactobacillus plantarum, antihypertensive and antibacterial activity, proteolysis.