Title of article :
The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins
Author/Authors :
Jakubczyk، نويسنده , , Anna and Kara?، نويسنده , , Monika and Baraniak، نويسنده , , Barbara and Pietrzak، نويسنده , , Marlena، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Pages :
7
From page :
3774
To page :
3780
Abstract :
Pea seeds were fermented by Lactobacillus plantarum 299v in monoculture under different time and temperature conditions and the fermented products were digested in vitro under gastrointestinal conditions. After fermentation and digestion ACE inhibitory activity was determined. In all samples after fermentation no ACE inhibitory activity was noted. Potentially antihypertensive peptides were released during in vitro digestion. The highest DH (68.62%) were noted for control sample, although the lowest IC50 value (0.19 mg/ml) was determined for product after 7 days fermentation at 22 °C. The hydrolysate characterised by the highest ACE inhibitory activity was separated on Sephadex G10 and two peptides fractions were obtained. The highest ACE inhibitory activity (IC50 = 64.04 μg/ml) for the first fraction was noted. This fraction was separated by HPLC and identified by LC–MS/MS and the sequence of peptide derived from pea proteins was determined as KEDDEEEEQGEEE.
Keywords :
Biological peptides , ACE inhibitory activity , Fermented pea seeds
Journal title :
Food Chemistry
Serial Year :
2013
Journal title :
Food Chemistry
Record number :
1974365
Link To Document :
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