Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk. (21st March 2014)

• Record Type: Journal Article
• Authors: Basannavar, Santosh; Pothuraju, Ramesh; Sharma, Raj Kumar
• Is Part Of: Journal of the science of food and agriculture. Volume 94:Number 13(2014:Oct. 15)
• Page Start: 2712
• Page End: 2717
• Publication Date: 2014-03-21
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6615
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6615-abs-0001"> <title>Abstract</title> <sec id="jsfa6615-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6615-para-0001"> <bold>In the present investigation, the effect of <italic>Aloe vera</italic> gel powder on angiotensin‐converting enzyme (ACE) inhibitory activity, extent of proteolysis during fermentation and survival of <italic>Lactobacillus casei</italic> NCDC19 during storage of fermented milk was studied.</bold> </p> </sec> <sec id="jsfa6615-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6615-para-0002"> <bold>Among the different cultures screened for ACE inhibitory activity, <italic>Lactobacillus casei</italic> NCDC 19 exhibited the highest ACE inhibition (approx. 40%) as well as extent of proteolysis (0.37, Abs<sub>340</sub>). In the presence of <italic>Aloe vera</italic> (0.5% and 1% w/v) an increase in extent of proteolysis (0.460 ± 0.047 and 0.480 ± 0.027) and percent ACE inhibitory activity (44.32 ± 2.83 and 47.52 ± 1.83) was observed in comparison to control. <italic>Aloe vera</italic> powder addition also led to an increase in viable counts (>11 log cfu mL<sup>−1</sup>) of <italic>L. casei</italic> NCDC 19 in fermented milk during storage for 7 days and the counts were maintained in sufficiently higher numbers.</bold> </p> </sec> <sec id="jsfa6615-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6615-para-0003"> <bold>The study suggests <italic>Aloe vera</italic> to be a good functional ingredient which can be further explored for different health attributes. © 2014 Society of Chemical Industry</bold> </p> </sec> </abstract>