Position: Home > Articles > Inhibition Effect of Skim Milk Fermented with Dominant Strains Isolated from Sayram Ketteki Yoghurt on Angiotensin-Converting Enzyme(ACE)
Journal of Dairy Science and Technology
2012,35
(1)
20-24
赛里木拉丝酸奶中优势菌株发酵乳对血管紧张素转化酶的抑制作用
作 者：
陈岑;李伟;董明盛
单 位：
南京农业大学食品科技学院
关键词：
赛里木;酸奶;瑞士乳杆菌;嗜热链球菌;马克斯克鲁维酵母;血管紧张素转化酶
摘 要：
利用改进的紫外分光光度法,测定从新疆赛里木拉丝酸奶中分离出的瑞士乳杆菌mb2-1、嗜热链球菌mb5-1以及马克斯克鲁维酵母Y6单菌和混菌发酵脱脂乳对血管紧张素转化酶抑制率。结果表明:瑞士乳杆菌mb2-1、嗜热链球菌mb5-1单菌发酵对血管紧张素转化酶抑制率48h达到最高,分别为70.75%、47.17%;与马克斯克鲁维酵母Y6混合发酵48h,对血管紧张素转化酶抑制率分别为75.68%和44.85%。
译 名：
Inhibition Effect of Skim Milk Fermented with Dominant Strains Isolated from Sayram Ketteki Yoghurt on Angiotensin-Converting Enzyme(ACE)
作 者：
CHEN Cen,LI Wei,DONG Ming-sheng(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
Sayram Ketteki;Yoghurt;Lactobacillus helveticus;Streptococcus thermophilic;Kluyveromycus marxianus;angiotensin-converting enzyme(ACE)
摘 要：
An improved ultraviolet spectrometric method was used to determine the ACE inhibitory activity of skim milk fermented by single or mixed strains of Lactobacillus helveticus mb2-1 and Streptococcus thermophilic mb5-1,both of which were isolated from Sayram Ketteki yoghurt,a home-made traditional fermented milk in Xinjiang,as well as Kluyveromycus marxianus Y6.The highest ACE inhibitory rate was observed after 48 hours of fermentation by single strains of Lactobacillus helveticus mb2-1 and Streptococcus thermophilic mb5-1 to be 70.75% and 47.17%,respectively,and the values were 75.68% and 44.85% respectively when combined with Kluyveromycus marxianus Y6.
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