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Research article

Food Biotechnology (FB)  |  Food Biotechnology

Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach

Zhang Min1†, Jiang Yunyun1,2†, Cai Miao1, and Yang Zhennai1*

1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
2Mengniu Dairy (Beijing) Co., Ltd., Beijing, P.R. China

Correspondence to:
Zhennai  Yang
yangzhannai@th.btbu.edu.cn
Received: November 5, 2019; Accepted: February 27, 2020

J. Microbiol. Biotechnol. 2020; 30(6): 903-911

Published June 28, 2020 https://doi.org/10.4014/jmb.1911.11007

Copyright © The Korean Society for Microbiology and Biotechnology.

Abstract

Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4oC. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

Keywords

L. plantarum K25, fermented milk, metabolites, ACE inhibition

Graphical Abstract

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