Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Peptide Fraction of Germinated Pigeon Pea (&lt;i&gt;Cajanus cajan&lt;/i&gt; (L.) Millsp.)

Ratnayani, Ketut; Suter, I Ketut; Antara, Nyoman Semadi; Putra, I Nengah Kencana

doi:10.22146/ijc.37513

Cited by 4 publications

(5 citation statements)

References 12 publications

(13 reference statements)

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“…Generally, the newly formed peptides would also possess their specific steric and electronic properties and then play important role for the physiological regulatory function (Acquah et al ., 2018). Currently, several reports have focused on the influence of gastrointestinal digestion on food protein‐derived peptides with the antioxidant, angiotensin I‐converting enzyme (ACE‐I) inhibitory as well as anti‐inflammatory capacity (Ratnayani et al ., 2019; Paul, et al ., 2021; Shi et al ., 2021). Most of the biological activity was enhanced during gastrointestinal hydrolysis due to the production of small peptides.…”

Section: Resultsmentioning

confidence: 99%

The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells

Xing

Toldrá

et al. 2022

Int J of Food Sci Tech

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Xuanwei ham is a kind of traditional meat product with unique flavour along with abundant of bioactive peptides. This study was to investigate the in vitro stability of bioactive peptide extract from dry-cured Xuanwei hams and its anti-inflammatory effect in RAW264.7 cells. Firstly, the Xuanwei ham peptides (XHPs) were extracted and then tested in the lipopolysaccharide (LPS)-induced macrophage cell model. Furthermore, the XHPs were exposed to different pretreatments including heating, acid-base environment and simulated gastrointestinal digestion to evaluate their inflammatory regulation capacity. The heating temperature and pH did not show significant effects on the anti-inflammatory capacity of XHPs, whereas the secretion of NO and TNF-a was not suppressed after heating at 100 °C for 60 min. After digestion, the numbers of free amino acids and short peptides were enhanced significantly and the XHPs showed better inhibitory effect on LPS-induced NO and TNF-a secretion. Overall, the heating and pH treatment had no significant influence on the stability of XHPs but the anti-inflammatory effect was enhanced after the simulated gastrointestinal digestion along with the releasing of novel bioactive peptides.

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Section: Resultsmentioning

confidence: 99%

The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells

Xing

Toldrá

et al. 2022

Int J of Food Sci Tech

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“…Moreover, all the fractions showed good (>50%) inhibitory activity toward ACE (55.2 to 78.6%), although significant ( p < .05) decreases with increase in peptide size was observed. A recent research reported a higher ACE‐inhibitory activity (86.97%) for <3 kDa peptide from 4 days germinated pigeon pea and attributed this activity to the presence of low molecular weight (<1 kDa) peptides with relatively high hydrophobic amino acids (Ratnayani, Suter, Antara, & Putra, 2019a). These findings indicate that the PPHT and peptide fractions possess strong ACE‐inhibitory activity and could be useful as functional ingredients to formulate foods with potential to modulate hypertension.…”

Section: Resultsmentioning

confidence: 99%

Thermoase‐hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic)

et al. 2020

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Enzymatic hydrolysis can liberate bioactive peptides from protein materials, thus, pigeon pea was hydrolysed using thermoase. Crude hydrolysate (PPHT) was subjected to ultrafiltration using different molecular weight cutoffs to collect <1, 1-3, 3-5, 5-10, and >10 kDa peptide fractions. Fractions were analysed for in vitro antioxidative, antihypertensive, and antidiabetic properties. The peptide fractions had stronger DPPH • scavenging and renin inhibition when compared to PPHT. In contrast, ACE inhibition was stronger for the PPHT and <1 kDa peptide fraction while activity decreased as peptide size increased. The <1 kDa peptide also showed significantly stronger ferric reducing antioxidant power, OH • scavenging and inhibition of linoleic acid oxidation when compared to PPHT. α-amylase and α-glucosidase were inhibited by all the peptide fractions, though the 3-5 and >10 kDa had higher values. We conclude that the PPHT and peptide fractions could serve as potential ingredients to formulate antihypertensive and antidiabetic functional foods and nutraceuticals. Practical applications Oxidative stress promotes the generation of free radicals, which have a significant impact in the pathogenesis of human chronic diseases such as cardiovascular impairment, cancer, and diabetes. Peptides generated from enzymatic hydrolysis of proteins have been identified to impart beneficial health effects. In this work, we showed that a thermoase digest of pigeon pea protein as well as the fractionated peptides had strong antioxidant properties in addition to exhibiting inhibitory activities against renin and angiotensin converting enzyme, the main therapeutic targets for antihypertensive agents. The peptide products also inhibited α-amylase and α-glucosidase activities, providing potential ingredients that can be used to formulate antidiabetic functional foods.

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“…Oleh karena itu, penggunaan membran UF sangat efisien untuk meningkatkan aktivitas peptida bioaktif (Lassissi et al, 2014). Hal ini didukung oleh penelitian Ratnayani et al (2019) yang mengemukakan bahwa aktivitas ACE inhibitor tertinggi dimiliki olek fraksi terkecil dan Mullally et al (1997) menyatakan bahwa fraksinasi menggunakan membran UF 3 kDa menghasilkan permeat dengan aktivitas ACE inhibitor yang lebih tinggi.…”

Section: Kesimpulanunclassified

Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu

Aretzy

Syamsir

Sitanggang

2022

J. Teknol Industri Pangan

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Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separation using membranes with different pore sizes. The permeate resulted from Whatman No. 3 filtration was subjected to acidity (pH) and protein content measurement, while its protein profile was characterized by SDS-PAGE. electrophoresis. Additionally, this permeate was further sieved using ultrafiltration membranes with 30, 10, and 5 kDa cut-off. The corresponding filtrates were analyzed for antioxidant activity, isoflavone content, and ACE inhibitor activity. The tofu whey had a pH of 3.14, crude protein of 2 g/100 g sample, and soluble protein content of 1.47mg/mL. The separation of protein bands using SDS-PAGE showed that the dominant protein or peptides in tofu whey had molecular weights below 18 kDa. The use of ultrafiltration membranes could increase the bioactivity of permeates. The filtrate resulting from the smallest membrane cut-off (i.e., 5 kDa) had a higher antioxidant activity, isoflavone content, and ACE inhibitory activity.

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Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Peptide Fraction of Germinated Pigeon Pea (<i>Cajanus cajan</i> (L.) Millsp.)

Cited by 4 publications

References 12 publications

The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells

The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells

Thermoase‐hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic)

Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu

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