Functional fermented milk rich in bioactive peptides for reducing the risk of cardiovascular diseases / Hany Abdelsatar Ahmed Sadek Elkashef ; Supervised Alaa Mohamed Abdelfattah , Sally Samir Gaber Ahmed Sakr

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy

This study was designed to produce functional fermented milk rich in bioactive peptides relevant to cardiovascular health. Thus, skim milk supplemented with whey protein concentrate (WPC) and hydrolyzed partially by trypsin prior to fermentation with mixed starter that produce high bioactive peptides was used to manufacture the functional fermented milk. Also, the effect of this product on the blood pressure, lipid profile and antioxidant status of hypertensive induced-rats was studied. The results of preliminary studies showed that milk partially proteolytic by trypsin (0.001g / 100g milk) for 60 min at 37{u00BA}C contained high bioactive peptides with maintaining its technological properties. Hence, this milk can be used in the manufacturing of functional fermented milk. Also, the obtained data revealed that cultures of O-114, Lactobacillus helveticus Lh-B02 and Lb. rhamnosus B-1445 were the highest in the production of bioactive peptides, thus these strains were selected to prepare the mixed starter. Later, skim cow milk supplemented with 2% skim milk powder (SMP), hydrolyzed partially by trypsin and inoculated with yogurt and mixed starter was used to manufacture 4 treatments of fermented milk. The obtained data showed that the replacement of 50% of SMP with WPC (treatment 2) led to increase the bioactive peptides, Þ-aminobutyric acid (GABA) content and viscosity in the resultant fermented milk comparing with fermented milk supplemented with SMP only treatment 1

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