Boosting health: Candida phyllophila J14–4 fermentation enhances angiotensin-converting enzyme inhibition and antihypertensive properties in wheat wort

Hypertension affects over 25 % of the global adult population, prompting the search for natural preventive and therapeutic agents. This study investigated the effect of Candida phyllophila J14–4 fermentation on wheat. The results showed that the fermented wheat wort could increase the angiotensin converting enzyme (ACE) inhibition activity by 46.05 %. In vivo evaluation on spontaneously hypertensive rats (SHR) demonstrated that the antihypertensive efficacy of fermented wheat was comparable to the effects of captopril. The flavor profile of the fermented wheat was characterized using gas chromatography-ion mobility spectrometry (GC-IMS), revealing distinct volatile compounds like styrene and 3-methylbuten-1-ol. Most of the peptide components with a molecular weight less than 3 kDa showed high ACE-inhibitory activity, and the highest ACE-inhibitory activity of the peptide could reach 93.23 %. This study underscores the potential of fermentation as a viable biotechnological tool to enhance the health benefits of cereals.