Angiotensin‐I converting enzyme inhibitory and antioxidant activities of peptide fractions extracted by ultrafiltration of cowpea Vigna unguiculata hydrolysates

Abstract

The results indicate the possibility of obtaining bioactive peptides from V. unguiculata proteins by means of a controlled protein hydrolysis using Alcalase(®), Flavourzyme(®) and pepsin-pancreatin. The V. unguiculata protein hydrolysates and their corresponding ultrafiltered peptide fractions might be utilized for physiologically functional foods with antihypertensive and antioxidant activities.

In vitro and in vivo antihypertensive activity of palm kernel cake protein hydrolysates: Sequencing and characterization of potent bioactive peptides

“…The current results (pattern of protein-hydrolysis) are in accordance with previously published findings (Barbana and Boye, 2011;Forghani et al, 2012;Li et al, 2014;Segura Campos et al, 2010, 2013. The efficiency of a protease in producing ACE-inhibitory hydrolysates seems to depend on the nature of the substrate protein as well as the type of protease used for hydrolysis.…”

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

“…Kitts and Weiler (2003) found that peptides with antihypertensive activity consist of only two to nine amino acids and that most are di or tripeptides, making them resistant to endopeptidase action in the digestive tract. The ACE-inhibitory activity in the hydrolysates studied here was higher than reported by Segura-Campos, ChelGuerrero, et al (2010) and Segura-Campos, López-Von, et al (2010) for Vigna unguiculata hydrolysates produced using a 60 min reaction time with Alcalase Ò (2564.7 mg/mL), Flavourzyme Ò (2634.3 mg/mL) or a pepsinepancreatin sequential system (1397.9 mg/mL). It was also higher than the 191 mg/mL reported by Pedroche et al (2002) for chickpea protein isolates hydrolysed sequentially with Alcalase Ò and Flavourzyme Ò .…”

“…hydrogen or electron donor) suppression of the radical cation ABTS þ based on single-electron reduction of the relatively stable radical cation ABTS þ formed previously by an oxidation reaction. When added to PBS medium (pH 7.2) containing ABTS þ , the proteins in the hydrolysates and peptide fractions very probably acted as electron donors, transforming this radical cation (maximum absorbance at 734 nm) into the non-radical ABTS (Segura-Campos, Chel-Guerrero, et al, 2010;Segura-Campos, López-Von, et al, 2010). The present results are lower than reported for P. lunatus hydrolysates produced with Alcalase Ò at 90 min (9.89 mmol/L-mg) or Flavourzyme Ò at 90 min (11.55 mmol/ L-mg), and P. vulgaris hydrolysates produced with Alcalase Ò at 60 min (10.09 mmol/L-mg) or Flavourzyme Ò at 45 min (8.42 mmol/ L-mg) (Torruco-Uco et al, 2009).…”

INTEGRATED MANAGEMENT OF ANTHRACNOSE OF Capsicum annuum L

“…This approach is done by chemistry of several test developed to assay the antioxidant activity of natural extract which based on the reaction of the potential antioxidant with some colored persistent radical (e.g., DPPH) or with some oxidizing none radical species for example (reduction of Fe 3+ to Fe 2+ ), β-carotene, iron chelating , reducing power and others Amorati et al (2013). Many chronic diseases like atherosclerosis, carcinogenesis, diabetes, coronary heart and cardiovascular diseases, are associated with oxidative stress and imbalance between oxidizing species and natural antioxidants in the body Segura Campos et al, (2010). This process result to a lowering of essential quality of food and reduce food shelf life especially quality of lipid containing foods during processing and long time storage Gao et al, (2010).…”

“…The results also concluded that F7 was more active in radical scavenging while lowest value for reducing power assay. Keywords: Chinese giant salamander, antioxidant activity, peptide fractions, AKTA superdex peptide 10/300 GL activity against several oxidation form Segura Campos et al, (2010). However, many research reporting on the health risk of using this chemical as the only way to strengthening the antioxidant defense system since it cause potentially deleterious to human health Powqnall et al, (2010).…”