Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects

Area of Science:

• Food Science
• Biotechnology
• Cardiovascular Health

Background:

• Fermented milks (FM) are recognized for potential cardioprotective effects.
• Lactic acid bacteria fermentation influences the bioactivity of milk proteins.

Purpose of the Study:

• To evaluate the angiotensin converting enzyme (ACE) and thrombin inhibitory activities of FM.
• To assess the impact of fermentation time and specific bacterial strains on cholesterol micellar solubility.
• To investigate the role of peptide abundance in FM's cardioprotective potential.

Main Methods:

• Fermentation of milk using Limosilactobacillus fermentum (J20, J23, J28, J38), Lactiplantibacillus plantarum (J25), and Lactiplantibacillus pentosus (J34, J37) for 24 and 48 hours.
• Simulated gastrointestinal digestion of fermented milks.
• Assays for ACE and thrombin inhibitory activities (IC50 determination).
• Measurement of cholesterol micellar solubility.

Main Results:

• FM fermented with J20 and J23 strains at 48 hours showed significantly higher hydrolysis.
• Higher peptide relative abundance was observed in FM with J20 compared to J23.
• FM with J20 and J23 demonstrated potent ACE and thrombin inhibition with IC50 values ranging from 0.24 to 0.5 mg/mL.
• FM with J20 and J23 achieved 51% and 74% inhibition of micellar cholesterol solubility, respectively.

Conclusions:

• Fermentation of milk with specific Limosilactobacillus strains (J20, J23) enhances its cardioprotective potential.
• Both peptide abundance and specific peptide sequences contribute to the ACE and thrombin inhibitory effects and cholesterol solubility.
• These findings suggest FM as a promising functional food for cardiovascular health.