Antihypertensive Peptides Derived from Soy Protein by Fermentation

Cheng

et al. 2015

Int J Pept Res Ther

An angiotensin I-converting enzyme (ACE) inhibitory peptide was isolated and identified from sesame meal by successive chromatography. Sesame meal hydrolysates were obtained by treatment with alcalase, papain, neutrase and pepsin. The ACE inhibitory activities of each hydrolysate were investigated and the alcalase produced hydrolysate with the highest ACE inhibitory activity. The protein hydrolysate generated with alcalase was then separated by an ultrafiltration membrane with 10 kDa molecular weight cut-off membranes, Sephadex G-50 and semi preparative reversed-phase high-performance liquid chromatography (RP-HPLC). Biological functions of all fractions were assayed, and Y4, a fraction from semi preparative RP-HPLC, was found to display the highest ACE inhibitory activity. The molecular weight of Y4 was 873.3 Da and the amino acid sequence was Tyr-Ala-HisTyr-Ser-Tyr-Ala determined by TOF-MS/MS. The IC 50 value for ACE inhibitory activity of fraction Y4 was 0.6 mg/mL. These results suggested that the sesame meal hydrolysates may be a beneficial ingredient for nutraceuticals and pharmaceuticals against hypertension and its related diseases.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Purification and Identification of a Novel Angiotensin I-Converting Enzyme Inhibitory Peptide from Sesame Meal

Cheng

et al. 2015

Int J Pept Res Ther

Critical Reviews in Food Science and Nutrition

“…is one of the most widely used genera for fermentation of protein-rich resources to release bioactive peptides. Upon the use of Lactobacillus, the foodstuff rapidly becomes acidified due to the production of lactic acid (Vallabha and Tiku, 2014). Production of lactic acid, which is an organic acid, may elongate the shelf life and render microbial safety and sensory quality to the final product (De Vuyst and Leroy, 2007).…”

Section: Fermentationmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

120

Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

Comp Rev Food Sci Food Safe

“…Peptides containing VAP (valine‐alanine‐proline) epitope were reported to possess strong ACE‐inhibitory effect (Rizzello and others ). Vallabha and Tiku () suggested that glutamine at the C‐terminal had a more potent effect than other residues, and leucine (a branch‐chained amino acid) at the N‐terminal was more effective than glycine to bind with ACE. Ondetti and Cushman () suggested that C‐terminal arginine with a positive charge on the ε‐amino group significantly contributed to ACE‐inhibitory activity.…”

Section: Influences Of Fermentation On Bioactive Componentsmentioning

confidence: 99%

Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

Gan

Gunaratne

et al. 2017

There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentation can change bioactive components and produce new bioactivities. In order to highlight the importance of fermentation on bioactive components and bioactivities in edible seeds, this review, therefore, summarizes recent relevant studies and discusses fermentation procedures and influences of fermentation on their bioactive components and bioactivities. Overall, fermented edible seeds and their products contain enhanced bioactive components, especially γ -aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anticancer effects, and, therefore, can be recommended as an important part of the human diet, or they can be developed into functional foods to help in the prevention of certain chronic diseases.