乳酸菌发酵对血管紧张素转换酶抑制肽功能特性的影响

研究乳酸菌发酵血管紧张素转换酶抑制肽对其功能特性的影响。结果表明：血管紧张素转换酶抑制肽经乳酸菌发酵后提高了血管紧张素转换酶抑制活性，其中以鼠李糖乳杆菌发酵后的活性最高，为97．83％；血管紧张素转换酶抑制肽对乳酸菌的生长有促进作用，以双歧杆菌活菌数量提高最大，鼠李糖乳杆菌次之；乳酸菌对致病性大肠杆菌有明显的抑制作用，血管紧张素转换酶抑制肽经乳酸菌发酵后对致病性大肠杆菌的抑制作用优于发酵乳，以鼠李糖乳杆菌的抑制作用最强，其抑菌圈直径高达24mm。

Effect of Lactic Acid Bacteria Fermentation on Angiotensin I-Converting Enzyme Inhibitory Peptides Characteristics

When the effect of lactic acid bacteria fermentation on angiotensin I-converting enzyme inhibitory peptides(ACEIP) characteristics were studied, the results indicated that ACE inhibitory activity of ACEIPwas improved after fermented by lactic acid bacteria, among them, the inhibitory activity of Lactobacillus rhamnosus was the highest, which was 97.83%. ACEIP could accelerate the growth of lactic acid bacteria, the amount of Bifidobacterium was improved to the maximum, Lactobacillus rhamnosus took the second place. Moreover, Lactic acid bacteria had the obvious inhibitory effects to pathogenic E. coli. Compared to yoghurt, the inhibitory effects of ACEIP was stronger after fermented by lactic acid bacteria, specially Lactobacillus rhamnosus, which inhibition zone diameter was 24 mm.