Study on ACE Inhibitory Activity and Metabolomics of <i>Lactobacillus helveticus</i> H11 Fermented Milk Beverage

WANG Haoqian; LI Bohai; ZHAO Jingna; LIU Wenjun; CHEN Yongfu; SUN Tiansong

doi:10.13386/j.issn1002-0306.2021030290

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 112-117. > DOI: 10.13386/j.issn1002-0306.2021030290

WANG Haoqian, LI Bohai, ZHAO Jingna, et al. Study on ACE Inhibitory Activity and Metabolomics of Lactobacillus helveticus H11 Fermented Milk Beverage[J]. Science and Technology of Food Industry, 2021, 42(22): 112−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030290.

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Study on ACE Inhibitory Activity and Metabolomics of Lactobacillus helveticus H11 Fermented Milk Beverage

Inner Mongolia Agricultural University, Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China

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Received Date: March 24, 2021
Available Online: September 13, 2021

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Abstract

Abstract

Objective: To investigate the differential metabolic changes between two fermented milk beverages, Lactobacillus helveticus H11 and Lactobacillus paracasei Lc-01, during storage. Methods: The differences between volatile flavour substances, metabolites and ACE inhibition activity in the fermented milk beverages were analyzed using gas chromatography-mass spectrometry (SPME-GC-MS) coupled with high performance liquid chromatography (HPLC) and ultra-performance liquid chromatography tandem with quadrupole time-of-flight mass/mass spectrometry (UPLC/Q-TOF MS) techniques at 4 ℃, 28 d of storage. Results: After 28 d storage at 4 ℃, the in vitro ACE inhibitory activity of L. helveticus H11 fermented milk beverage was more than 60% higher than that of L. paracasei Lc-01, and the ACE inhibitory peptides VPP and IPP were also significantly higher than that of L. paracasei Lc-01(P<0.05). SPME-GC-MS was used to find that L. helveticus H11 fermented milk beverage was rich in aroma components, with relatively high contents of the characteristic flavour substances 2-heptanone and 2-nonanone, 43.84% and 12.39%, respectively. The results based on UPLC/Q-TOF MS showed that the main metabolic differentials of both fermented milk beverages during storage were peptides, amino acids and organic acids. Conclusion: L. helveticus H11 has great potential for the preparation of fermented milk beverages.
- Lactobacillus helveticus,
- fermented milk beverage,
- metabolomics,
- volatile flavor substances

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