Bioactive Peptides from Fermented Soymilk

Abstract

Viability and metabolic activities are important characteristics of probiotic lactic microorganisms. They give rise to therapeutic benefits as well as increase physiological activity of cultured products through liberation of a number of bioactive peptide. The main focus of this project was to assess the performance of lactic acid cultures in regard of ability to produce bioactive peptides from fermented soymilk. For this, two lactic cultures namely Lactobacillus rhamnosus and Lactobacillus rosaiae were assessed for their performance in soymilk as fermentation media. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soymilk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Soymilk is an excellent source of protein and dietary fiber. The peptide fraction from soymilk fermented by Lactobacillus rosaiae showed the higher radical scavenging activity (36.88%) as estimated by ABTS method. No antimicrobial activity of the peptide fraction was observed against E.coli, Shigella sp. and Cronobacter sp.