Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease

CORRÊA, ANA PAULA; DAROIT, DANIEL JONER; COELHO, JULISE; MEIRA, STELA; LOPES, FERNANDA; SEGALIN, JEFERSON; RISSO, PATRICIA; BRANDELLI, ADRIANO

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Davis; Año: 2011 vol. 91 p. 2247 - 2254

0022-5142

<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> Q1 según Scimago a la fecha de publicación. Rol protagónico a la par del Dr. BrandelliOvine caseinate was hydrolyzed with a protease from Bacillus sp. P7, and the hydrolysates were evaluated for antioxidant, antimicrobial, and angiotensin I-converting enzyme (ACE)-inhibitory activities. Antioxidant activity measured by the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) method increased with hydrolysis time up to 2 h, remaining stable for up to 4 h. Hydrolysates showed low 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging abilities, with higher activity (31%) reached after 1 h of hydrolysis. Fe2+-chelating ability was maximum for 0.5-h hydrolysates (83.3%), decreasing thereafter; and the higher reducing power was observed after 1 h of hydrolysis. ACE-inhibitory activity was observed to increase up to 2 h of hydrolysis (94% of inhibition), declining afterwards. Three-hour hydrolysates showed to inhibit the growth of Bacillus cereus, Corynebacterium fimi, Aspergillus fumigatus, and Penicillium expansum. Ovine caseinate and Bacillus sp. P7 protease could be employed in the production of hydrolysates with valuable bioactivities that might have potential applications in the food industry.