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応答表面法を用いたラクトバチルス・ブルガリクスLB6で発酵させたACE阻害ペプチドを用いたヤギミルクの最適化．
Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology.
PMID: 29160816 PMCID: PMC6150272. DOI: 10.3390/molecules22112001.
抄録
本研究では、LB6で発酵させたヤギ乳のインキュベーション条件を最適化し、応答面法のBox-Behnkenデザインによりアンジオテンシン変換酵素（ACE、EC 3.4.15.1）阻害活性を上昇させた。インキュベーション温度、ホエイパウダーおよび乳酸カルシウムは、インキュベーション中のLB6のACE阻害率および生存数に有意な影響を与えた。その結果、最適な発酵条件は37.05℃、0.8%(/)ホエイパウダー、0.50%(/)乳酸カルシウムであることがわかった。ACE阻害率は71.04±0.37%から83.31±0.45%へと大幅に上昇し、LB6の生菌数は最適条件で8.03×10"No_2077" cfu-mLに達し、予測値83.25%と8.04×10"No_2077" cfu-mLに近づいた。最適な発酵条件は、ヤギ乳からACE阻害ペプチドを調製するための良い参考となり得る。
In the present study, the incubation conditions of goat milk fermented by LB6 were optimized to increase the angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory activity by Box-Behnken design of response surface methodology. Incubation temperature, whey powder, and calcium lactate had significant effects on ACE inhibition rate and viable counts of LB6 during incubation. The results showed that optimal conditions of fermentation were found to be 37.05 °C, 0.8% (/) whey powder and 0.50% (/) calcium lactate. ACE inhibition rate increased significantly from 71.04 ± 0.37% to 83.31 ± 0.45% and the viable counts of LB6 reached to 8.03 × 10⁷ cfu·mL under the optimal conditions, which approached the predicted values 83.25% and 8.04 × 10⁷ cfu·mL. The optimal fermentation conditions can be a good reference for preparing ACE inhibitory peptides from goat milk.