Cardiovascular effects of whey from prozyme 6-facilitated lactic acid bacteria fermentation of milk

Fresh low-fat milk was fermented for up to 30 h at 42C with five mixed lactic acid bacteria. A protease, Prozyme 6, was added 5 h after the beginning of bacterial fermentation. The whey was separated from the fermented milk and freeze-dried. As the fermentation time extended to 30 h, the inhibition of lipoxygenase increased as indicated by a decrease of IC(50)from 3.79 to 0.47 mg powder/mL. The relative percentage of binding bile acid by whey was 39.3% in comparison to cholestyramine. Inhibition of angiotensin I-converting enzyme increased as shown by a decrease of IC50 from 1.18 to 0.24 mg powder/mL. The systolic blood pressure and diastolic blood pressure were reduced 22.6 and 21.5 mmHg, respectively, in spontaneously hypertensive rat, after 8 weeks of oral administration of diluted whey (12.5 mg powder/mL).