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Lactobacillus helveticus isolate H9 demonstrated high angiotensin I-converting enzyme (ACE)-inhibitory activity in previous research. Here, we evaluated the fermentation characteristics (pH, titratable acidity, free amino nitrogen, and viable bacterial counts), ACE-inhibitory activity, and contents of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) peptides of stored yogurt (4°C for 28 d) fermented by L. helveticus isolate H9 (initially inoculated at 4 concentrations), from cow, mare, and soy milks. During storage, the pH and titratable acidity remained stable in yogurts produced from all milk types and all inoculation concentrations. The viable bacterial counts in all stored yogurts ranged between 10(6.72) and 10(8.59) cfu/g. The highest ACE-inhibitory activity (70.9-74.5%) was achieved at inoculation concentrations of 5×10(6) cfu/mL. The ACE-inhibitory tripeptides VPP and IPP as determined by ultra-performance liquid chromatography-tandem mass spectrometry were not produced in yogurt made from soy milk or mare milk. These evaluations indicate that L. helveticus H9 has good probiotic properties and would be a promising candidate for production of fermented food with probiotic properties.

Keywords: Lactobacillus helveticus H9; and soy milks; angiotensin-converting enzyme; cow; fermentation characteristics; mare.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus helveticusElevated Viable Bacterial CountsBeneficial
Lactobacillus helveticusIncreased Production of Bioactive Peptides with Angiotensin Converting Enzyme Inhibitory ActivityBeneficial
Lactobacillus helveticusProduction of Probiotic PeptidesBeneficial
Lactobacillus helveticus HA-128Reduced Angiotensin I-Converting Enzyme ActivityBeneficial
Lactobacillus helveticus Rosell-52NDIncreased ACE Inhibitor ActivityBeneficial

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