Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefir

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dc.authoridAkal, Ceren/0000-0002-0441-541X
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidAkal, Ceren/AAF-3420-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSanli, Tuba
dc.contributor.authorAkal, Havva Ceren
dc.contributor.authorYetisemiyen, Atila
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:42:52Z
dc.date.available2024-08-04T20:42:52Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe angiotensin-converting enzyme (ACE)-inhibitory activities, peptide profiles and organic acid contents in kefir produced by kefir grains plus lactic acid bacteria as adjunct cultures were determined. All the kefir samples showed almost similar peptide profiles as detected by RP-HPLC, but quantitative differences were observed during storage. The ACE-inhibitory activities of different lactic cultures did not exhibit a linear tendency during storage period. After 7days of storage, there was a significant increase in ACE-inhibitory activity of the sample fermented with Lactobacillus helveticus. However, a kefir sample containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis exhibited a higher ACE-inhibitory activity (92.23%) compared to the other samples.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Ankara University [12B4347003]en_US
dc.description.sponsorshipThis project was financially supported by the Scientific Research Projects Coordination Unit of Ankara University (Project No: 12B4347003).en_US
dc.identifier.doi10.1111/1471-0307.12346
dc.identifier.endpage139en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85006274929en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage131en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12346
dc.identifier.urihttps://hdl.handle.net/11616/97635
dc.identifier.volume71en_US
dc.identifier.wosWOS:000419921200016en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKefiren_US
dc.subjectFermented milken_US
dc.subjectACE-inhibitory activityen_US
dc.subjectAdjunct cultureen_US
dc.subjectPeptide profileen_US
dc.titleInfluence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefiren_US
dc.typeArticleen_US

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