Angiotensin-converting enzyme(ACE)inhibitor was isolated from beef by-products. The beef byproduct hydrolysates prepared with various proteases were tested for the inhibitory effects against ACE. The proteases used were proteinase A from bakers yeast, protease type fungal and thermolysin. The maximum inhibitory effect was observed after hydrolysis for 12hrs(beef heart) and 24hrs(beef spleen), respectively. After gel filtration, IC50 value was 0.37mg/ in beef heart and 1.84mg/ in beef spleen. After RP-HPLC, the IC50 value of peak 1, peak 2, peak 3 and peak-4 were 0.28mg/ , 0.26mg/ , 0.25mg/ and 0.35mg/ , respectively. In the results of amino acid composition of peak 1, peak 2, peak 3 and peak 4, it was observed that peak 1 was consisted mainly of glycine and methionine, peak 2 was proline, cystine and methionine, peak 3 was proline and peak 4 was alanine, methionine and leucine. In conclusion, beef heart hydrolysate treated with thermolysin+ proteinase A was shown to have the highest inhibitory effect for 12hrs incubation at 37 .
This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
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