Mathematical formulation and evaluation of the antihypertensive activity of Greek yoghurt produced for preventive purposes for the diseases promoted by COVID19

Abstract

Within the immunonutrition strategies to prevent and/or combat the problems caused by COVID-19, it has been described that bioactive peptides from foods rich in protein and of high nutritional quality, such as yogurt, have direct and indirect effects on the immune system. Moreover, during the pandemic it has been reported that peptides with inhibitory potential of Angiotensin Converting Enzyme (ACE) derived from dairy products participate in the regulation and/or blocking of chemo-enzymatic mechanisms of pathogenesis such as hypertension. Therefore, the in vitro study on the effect of bioactive peptides from food on the molecular mechanisms of diseases promoted by the SARS-CoV-2 virus will allow the integration of a preventive molecular therapeutic framework that partially determines the immune potential of a food. This project seeks to optimize a Greek yogurt formula through the statistical methodology of a response surface design and sensory evaluation including ingredients such as complex B, vitamin C and inulin. Subsequently, the determinations of the proximal chemical analysis for the nutritional declaration will be made in accordance with NOM-051-SCFI/SSA1-2010. Greek yogurt will be subjected to an in vitro model of salivary-gastric-intestinal simulation for the release of bioactive peptides and will be subjected to different concentrations to the in vitro analysis of ACE inhibitory activity (antihypertensive activity assay). With the results obtained, the IC50 will be obtained. Finally, it will be possible to project and verify the hypotheses about the health benefits of the bioactive peptides of Greek yogurt for its future consideration as a functional food).