Inhibition activities of angiotensin converting enzyme and amino acid kefir whey profile of skim milk fermented by kefir grains

Abstract

Bioactive peptides fermented milk is very potential as functional food products for health. The aim of this study is to analyze the inhibition activity of Angiotensin Converting Enzyme and kefir whey amino acid profile and IC50. The design being applied is a comprehensive random design with five treatments (fermentation time 0, 3, 6, 9 and 12 days) and 3 replications. ACE inhibition indicators include ACE inhibition with IC50, protein, peptide concentration, total proteolytic and amino acid profiles. The results show that ACE inhibition activity ranges from 35.94 - 66.67% with peptide levels of 872.80 - 1084.74 mg/mL and IC50 of 65.48 µg/mL, and contained hydrophobic amino acids which functioned for ACE inhibition. The conclusion of this study, that the highest ACE inhibition is obtained at 0 days of fermentation with inhibition ability (IC50) of 65.48 µg / mL and functioning as nutraceuticals food.