Angiotensin converting enzyme (<scp>ACE</scp>) inhibitory and antihypertensive activities of protein hydrolysate from meat of <i>Kacang</i> goat (<i>Capra aegagrus hircus</i>)

Mirdhayati, Irdha; Hermanianto, Joko; Wijaya, C. Hanny; Sajuthi, Dondin; Arihara, Keizo

doi:10.1002/jsfa.7538

Cited by 38 publications

(21 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among all the enzymes, pepsin, trypsin and pancreatin are generally used in research to simulate the gastrointestinal digestion in the hydrolysis of chicken breast muscle, duck, porcine muscle, bovine brisket muscle, venison muscle as well as some meat products such as dry-cured hams (Saiga et al, 2003;Escudero et al, 2012;. In the food industry, alcalase, flavourzyme and protamex are more widely used to produce peptides from duck, chicken, porcine protein, goat and bacon (Yanfeng & Li, 2006;Lee et al, 2010;Wang et al, 2015;Mirdhayati et al, 2016). A complex of proteases is also applied for the hydrolysis of meat protein including gelatin from duck and bovine skin (Kim et al, 2001;Lee et al, 2012).…”

Section: The Generation Of Bioactive Peptides From Meatmentioning

confidence: 99%

Meat protein based bioactive peptides and their potential functional activity: a review

Xing

Cao

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Bioactive peptides are the general name for the short amino acid sequences, which could be generated from the hydrolysis of parent proteins including beef, pork, mutton, chicken, duck and various species of marine organisms. Drying, curing, ripening and fermentation are particular procedures for meat flavour and also important for the releasing of bioactive peptides from parent proteins. Once being released, the peptides would play bioactive roles beyond their nutritional values. The physiological activities of meat‐derived peptides have been demonstrated to have antioxidative, antihypertensive, antimicrobial, opioid, antithrombotic and other bioactive effects. The regulation on immunological, gastrointestinal and neurological responses of those bioactive peptides supplies a vital base for the prevention of hypertension, obesity, diabetes and other metabolic disorders. In this review, we summarised the current studies on meat derived bioactive peptides along with their physiological functions to supply the overall understanding of the health benefit of bioactive peptides.

show abstract

Section: The Generation Of Bioactive Peptides From Meatmentioning

confidence: 99%

Meat protein based bioactive peptides and their potential functional activity: a review

Xing

Cao

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…It may relate to the size and structure of the peptides resulting from the hydrolysis process. Mirdhayati, Hermanianto, Wijaya, Sajuthi, and Arihara, (2015) reported that a lower degree of hydrolysis lead the contained peptide in the hydrolysate to be larger so that the affinity towards the ACE active side becomes weak. The results of the analysis showed that the duration of hydrolysis had a significant effect on the ACE inhibitor (p <0.05).…”

Section: Characteristics Of Fish Protein Hydrolysatementioning

confidence: 99%

Antioxidant and Ace Inhibitor Potential of Stripe Trevally Fish (Selaroides leptolepis) Hydrolysate

Putalan

Munifah²,

Nurhayati³

et al. 2018

Squalen Bull. Marine Fisheries Postharvest Biotech.

View full text Add to dashboard Cite

This study aimed to investigate the potency of fish protein hydrolysates (FPH) of stripe trevally fish (Selaroides leptolepis) as antioxidant and ACE inhibitor. The FPH was produced through enzymatically hydrolysis using protease produced by Bacillus licheniformis, a collection of Research and Development Center for Marine and Fisheries Product Processing and Biotechnology (RDCMFPPB). The FPH was fractionated using ultrafiltration membranes with molecular weight cut off (MWCO) of 10, 5 and 3 kDa. The hydrolysis degree, protein content, peptide content, antioxidant activity and Angiotensin-converting enzyme (ACE) inhibitor were observed. The result showed that FPH had maximum hydrolysis degree of 63.91% reached after 6 hours hydrolysis with protein content of 27.43 mg/mL and peptide content of 223.32 mg/mL. That FPH showed antioxidant activity (IC50) of 1941.06 ppm and ACE inhibitor of 87.82% at test concentration of 10 mg/mL. In the ultrafiltration step, the higher molecular cut off used, the higher protein content and peptide content. The lower molecular weight of the hydrolysate, the better antioxidant and ACE inhibitor activity. The best fractionation that produce potential product to be used as anti-hypertension was in mixture peptides between 3-5 kDa. The IC50 antioxidant activity was 1336.96 ppm and percentage of ACE inhibitor was 97.15% % (with a concentration of 10 mg/mL). From the results, protein hydrolysate of stripe trevally fish produced by enzymatic hydrolysis using local protease was potential as a functional ingredient, particularly as antihypertensive agent.

show abstract

“…15-071). Change in SBP [10][11][12] is expressed as the difference in SBP before and after odor exposure. Data are expressed as mean ± standard error (SE).…”

Section: Quantification Of Potent Odorants In Maillard Reaction Samplmentioning

confidence: 99%

Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

Angiotensin converting enzyme (ACE) inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat (Capra aegagrus hircus)

Abstract: Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent. © 2015 Society of Chemical Industry.

Cited by 38 publications

References 31 publications

Meat protein based bioactive peptides and their potential functional activity: a review

Meat protein based bioactive peptides and their potential functional activity: a review

Antioxidant and Ace Inhibitor Potential of Stripe Trevally Fish (Selaroides leptolepis) Hydrolysate

Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system

Contact Info

Product

Resources

About