Comparison of ACE inhibitory activity in skimmed goat and cow milk hydrolyzed by alcalase, flavourzyme, neutral protease and proteinase K

Bao, Chunju; Chen, He; Chen, Li; Cao, Jili; Meng, Jiangpeng

doi:10.1515/aucft-2016-0006

Cited by 11 publications

(8 citation statements)

References 15 publications

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“…ACE inhibitory peptides ACE inhibitory peptides have an immense role in lowering blood pressure or to combat hypertension. Commercial proteases have been studied for ACE inhibitory peptide production from goat milk by Bao et al (2016). Alcalase was found to be the best enzyme for the production of ACE-inhibitory peptides with 95.31% activity.…”

Section: Goat Milkmentioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

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Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation, antioxidant activity, ACE-inhibitory activity, anti-neoplastic, anti-microbial, etc. In milk, bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action. The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep, goat, camel, mithun, mare, and donkey. Alternative to cow, milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components. Therefore, realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides, the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species. Graphical abstract

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Section: Goat Milkmentioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

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“…Since ACE-inhibitory peptides are generally short chained, enzymes should have a high hydrolysis degree [ 54 , 55 ]. Optimum temperature and pH can be different depending on the enzyme, for example, 50 °C and pH 9.0 for alcalase [ 56 ], 50 °C and pH 6.0 for flavourzyme [ 57 ], 50 °C and pH 8.0 for thermolysin [ 35 ], and 65 °C and pH 7.0 for papain [ 58 ]. Alcalase and thermolysin are capable of producing relatively higher ACE-inhibitory active peptides than other proteolytic enzymes [ 14 , 26 , 35 , 36 , 40 , 51 , 57 ].…”

Section: Production Of Ace-inhibitory Peptides From Plantsmentioning

confidence: 99%

“…Optimum temperature and pH can be different depending on the enzyme, for example, 50 °C and pH 9.0 for alcalase [ 56 ], 50 °C and pH 6.0 for flavourzyme [ 57 ], 50 °C and pH 8.0 for thermolysin [ 35 ], and 65 °C and pH 7.0 for papain [ 58 ]. Alcalase and thermolysin are capable of producing relatively higher ACE-inhibitory active peptides than other proteolytic enzymes [ 14 , 26 , 35 , 36 , 40 , 51 , 57 ]. The peptides with rich hydrophobic amino acid content such as Ala, Val, Leu, Ile, Phe, Pro, Trp, and Met at C-terminal residue can be obtained by alcalase due to its cleavage preference [ 59 ].…”

Section: Production Of Ace-inhibitory Peptides From Plantsmentioning

confidence: 99%

Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants

et al. 2017

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Hypertension is an important factor in cardiovascular diseases. Angiotensin-I-converting enzyme (ACE) inhibitors like synthetic drugs are widely used to control hypertension. ACE-inhibitory peptides from food origins could be a good alternative to synthetic drugs. A number of plant-based peptides have been investigated for their potential ACE inhibitor activities by using in vitro and in vivo assays. These plant-based peptides can be obtained by solvent extraction, enzymatic hydrolysis with or without novel food processing methods, and fermentation. ACE-inhibitory activities of peptides can be affected by their structural characteristics such as chain length, composition and sequence. ACE-inhibitory peptides should have gastrointestinal stability and reach the cardiovascular system to show their bioactivity. This paper reviews the current literature on plant-derived ACE-inhibitory peptides including their sources, production and structure, as well as their activity by in vitro and in vivo studies and their bioavailability.

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“…At present, most drugs for treating hypertension are chemically synthesized, and long-term use may cause harm to other functions of the human body (Assimes et al, 2010;Liou et al, 2008). Studies find that angiotensin-converting enzyme (ACE) inhibitory peptide has a blood pressure lowering function, and taking a food containing the peptide does not affect normal blood pressure of a person or an animal, and has high safety and small side effects (Bao et al, 2016 ;Mohamed et al, 2010;Roy et al, 2010;Du et al, 2013). In recent years, food-borne antihypertensive peptides have attracted much attention.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

Chen

et al. 2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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The purpose of this research was to screen out the optimal -producing peptide conditions for cow milk fermented by Lactobacillus bulgaricus LB6. The effects of temperature, inoculation size, time and skim milk concentration on the ACE inhibition rate of fermented milk were investigated by single factor experiment, and the optimal fermentation conditions were determined by orthogonal experiment. The conditions of the single factor experiment were: Temperatures were 37° C, 39° C, 42° C, 44° C and 46° C. The inoculation amount was 1%, 3%, 5%, 7% and 9%, the time was 8h and 10h. At 12h, 14h and 16h, the concentration of skim milk was 8%, 10%, 12%, 14% and 16%, respectively. The results showed that the optimal fermentation conditions for ACE inhibitory peptide produced by Lactobacillus bulgaricus LB6 were 4% inoculation, 13h in time, 42°C in temperature and 13% in skim milk. Under this condition, the ACE inhibition rate reached 76.50% and the OD value was 0.330. The titration acidity was 116.4°T, the pH was 4.62, and the sensory evaluation was 75 scores.

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Comparison of ACE inhibitory activity in skimmed goat and cow milk hydrolyzed by alcalase, flavourzyme, neutral protease and proteinase K

Cited by 11 publications

References 15 publications

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants

Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

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