Chen-Che Hsieh, Jing-Rong Wu, Yi-Cheng Huang, Shin-Ping Lin, Jheng-Jhe Lu, Adyasa Barik, Shella Permatasari Santoso, Chang-Wei Hsieh, Hui-Wen Lin, Kuan-Chen Cheng
In this study, fresh dairy fortified with 7.5 % Chenopodium formosanum was fermented with three lactic acid bacteria (Streptococcus thermophilus BCRC 14085, Lactiplantibacillus plantarum BCRC 11697, Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696) at 107 CFU/mL. A 5 L bioreactor operating at 40 °C, 30 rpm and 21 h achieved 54.81 % inhibition of angiotensin-converting enzyme (ACE). The value remained 53.54 % after scale-up to 50 L. Free phenolics reached 1.76 ± 0.02 mg GAE/g, bound phenolics 1.12 ± 0.05 mg GAE/g and free flavonoids rose by 8.43 % relative to the 5 L batch. ABTS and DPPH radical-scavenging activities increased by 1.56 % and 6.85 %, respectively, whereas phytic acid declined to 4.65 ± 0.42 mg/g. Eleven peptide sequences containing putative ACE-inhibitory fragments were identified by LC-MS/MS and BIOPEP-UWM-assisted screening, among which QAGEAWQEAK was prioritized as a candidate peptide based on in-silico prediction. During 28 day of storage at 4 °C, viable lactic bacteria stayed above 8 Log CFU/mL even though titratable acidity exceeded 1 % after day 21. A sensory panel detected no difference in overall liking between the flavored product and a commercial sugar-free cereal yoghurt. These findings demonstrate a scalable process for producing a C. formosanum fermented dairy beverage with potential to support blood pressure management and deliver antioxidant benefits. © 2026 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung, 81157, Taiwan; Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan; Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; School of Food Safety, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya, 60114, Indonesia; Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd, South Dist, Taichung, 40227, Taiwan; Department of Food Science, National Ilan University, No.1, Sec. 1, Shennong Rd., Yilan County, Yilan City, 260007, Taiwan; Institute of Medicine, Chun Shan Medical University, Taichung, Taiwan; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan; Department of Food Science, Fu Jen Catholic University, No. 510, Zhongzheng Rd., Xinzhuang Dist., New Taipei City, 242062, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung, Taiwan