Anti-hypertensive (Angiotensin converting enzyme-inhibitory) peptides released from milk proteins by proteolytic microorganisms and enzymes

This study was carried out to examine proteolytic activities of probiotic lactic acid bacteria (LAB) in different media and antihypertensive properties as influenced by, fermentation time, strain type and supplementation with or without an enzyme (Flavourzyme®). Lactobacillus casei (Lc210), Bifidobacterium animalis ssp12 (Bb12), Lactobacillus delbrueckii subsp. bulgaricus (Lb11842) and Lactobacillus acidophilus (La2410) were propagated in 12 % reconstituted skim milk (RSM) or 4 % whey protein concentrate (WPC) with or without supplementation (0.14 %) of Flavourzyme® for 12 h at 37°C