Angiotensin I‐converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla, Labeo rohita and Cirrhinus mrigala) using Flavorzyme

Elavarasan, K.; Shamasundar, B.A.

doi:10.1111/ijfs.12435

Cited by 12 publications

(3 citation statements)

References 38 publications

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“…To conclude, in the present study, FPHs obtained from water-washed mince of three freshwater carps, namely catla, rohu, and mrigal were prepared using flavorzyme at four different DHs (5,10,15, and 20%). The antioxidative properties of the FPHs were varied in different species and influenced by the DH.…”

Section: Amino Acid Composition Of Fraction 2 From Hcf-dh 5%mentioning

confidence: 97%

“…FPHs were prepared from the three freshwater carps using flavorzyme according to the procedure described by Elavarasan and Shamasundar [5]. The frozen mince was thawed at 4 ± 2°C and used for the preparation of hydrolysates.…”

Section: Preparation Of Fish Protein Hydrolysatesmentioning

confidence: 99%

“…FPHs comprise amino acids and peptides of varying sizes depending on the extent of hydrolysis and nature of proteases [2]. The peptides present in FPHs have been reported to exhibit bioactive properties, such as antioxidant properties, angiotensin-I converting enzyme (ACE) inhibitory activity, immune modulation, antithrombotic and antidiabetic properties [3][4][5][6]. The peptides responsible for bioactivity have a molecular mass of less than 6000 Da, and the number of amino acid residues varies from 2 to 20 [7].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme

Elavarasan

Shamasundar

2017

Food Sci Biotechnol

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Fish protein hydrolysates (FPHs) were prepared from freshwater carps (, , and) using flavorzyme at different degrees of hydrolysis (DHs) ranging from 5 to 20%. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical-scavenging activity of the FPHs prepared from the three species were in the range of 50-82%; the ferric reducing power of the FPHs prepared from catla was the highest. The linoleic acid peroxidation inhibition activity of the prepared FPHs varied from 71 to 91%. The emulsion activity index of the FPHs prepared from catla and rohu decreased significantly with an increase in the DH ( < 0.05). The emulsion stability index of the FPHs prepared from the three species was the highest at 20% DH. FPHs prepared from freshwater carps possess good antioxidant and surface-active properties and are therefore suitable to be used as natural antioxidants in health-food formulation and as water-soluble antioxidants in the food-processing industry.

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Section: Amino Acid Composition Of Fraction 2 From Hcf-dh 5%mentioning

confidence: 97%

Section: Preparation Of Fish Protein Hydrolysatesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme

Elavarasan

Shamasundar

2017

Food Sci Biotechnol

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Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

da Silva Monteiro Wanderley,

de Lima,

Deolindo

et al. 2024

J Sci Food Agric

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BACKGROUNDThis study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities.RESULTSIn terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L−1), while in the vinegar, it was acetic acid (46.84 g L−1). 3,4‐Dihydroxybenzoic acid (3,4‐DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L−1, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4‐dihydroxybenzoic acid (2,4‐DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4‐DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3‐o‐rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α‐amylase (23.93%), α‐glucoside (18.34%), and angiotensin‐converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.CONCLUSIONOrange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.

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Improved Utilization of Croaker Skin Waste and Freshwater Carps Visceral Waste: Conversion of Waste to Health Benefitting Peptides

Dara

Elavarasan

Shamasundar

2020

Int J Pept Res Ther

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Angiotensin I‐converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla, Labeo rohita and Cirrhinus mrigala) using Flavorzyme

Cited by 12 publications

References 38 publications

Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme

Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme

Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

Improved Utilization of Croaker Skin Waste and Freshwater Carps Visceral Waste: Conversion of Waste to Health Benefitting Peptides

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