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Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin

Published online by Cambridge University Press:  04 August 2009

Vanessa Hamme ,
Frederic Sannier ,
Jean-Marie Piot  and
Stephanie Bordenave-Juchereau
Vanessa Hamme*
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
Frederic Sannier
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
Jean-Marie Piot
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
Stephanie Bordenave-Juchereau
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
*
*For correspondence; e-mail: vhamme01@univ-lr.fr
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Abstract

Angiotensin-I-Converting Enzyme (ACE) inhibitors peptides were produced from unsupplemented acid goat whey fermented aerobically for 168 h by Kluyveromyces marxianus and Lactobacillus rhamnosus. This yeast-lactobacillus association is GRAS. Two novel lactokinins were identified: NYW and W with IC50 of 20 and 0·86 μm respectively. They both were resistant toward simulated gastrointestinal digestion. In addition, WLAHK was found in the hydrolysate. These three sequences belong to f(99–110) of α-la which seems to be a lactokinin cryptic zone. W was the major molecule released by the fermentation process. Considering that W is the precursor of serotonin, the hydrolysate produced could be of interest for the generation of functional health ingredient involved in regulation of affective disorders and hypertension.

Keywords

Whey fermentationtryptophanACE inhibition
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 379 - 383
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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