Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity

• Main Authors: Shori, Amal Bakr, Yong, Yeoh Shin, Baba, Ahmad Salihin
• Format: Article
• Published: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos 2021
• Subjects: TP Chemical technology
• Online Access: http://eprints.um.edu.my/26951/

Illicium verum (IV; dried fruit), Psidium guajava (PG; dried leaves), and Curcuma longa (CL; dried rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification and the proteolysis of milk up to 21 days of storage at 4 degrees C. The angiotensin-I converting enzyme (ACE) test was conducted to analyze the inhibitory activity of bioactive peptides produced during proteolytic activity on the ACE enzyme. The addition of fish collagen in PG-yogurt significantly decreased pH compared to control on day 7 of storage. The presence of IV, PG, and CL enhanced (p<0.05) OPA peptide amount during 7 & 14 days of storage. The highest ACE inhibitory activity was shown on day 7 for all herbal yogurt. Herbal yogurt either in the presence or absence of fish collagen may improve the manufacture and formulation of yogurt with anti-ACE activity.