Formation of ACE-inhibitory peptides during fermentation of jack bean tempe inoculated by usar Hibiscus tiliaceus leaves starter

Puspitojati, Endah; Indrati, Retno; Cahyanto, Muhammad Nur; Marsono, Yustinus

doi:10.1088/1755-1315/292/1/012022

Cited by 5 publications

(8 citation statements)

References 16 publications

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“…Its protein and hydrophobic amino acid content were the highest among the three legumes studied. This ACEI activity of velvet beans is similar to that reported for jack bean tempe (Puspitojati 2019a;2019b). The optimal fermentation time is affected not by the type of inoculum but by the variety of legumes, especially the hardness of beans.…”

Section: Effect Of Type Of Inoculum On Acei Activity and Ic50supporting

confidence: 85%

“…Velvet bean tempe required a longer fermentation time (72 h) to reach its optimum value than the other two legumes. The results are similar to the fermentation time of jack bean tempe (Puspitojati 2019a;2019b). Compared with soybean tempe, which was optimal at 32 h incubation (Nout and Kiers 2005), the tempe of the studied legumes needed a longer fermentation period.…”

Section: Effect Of Type Of Inoculum On Acei Activity and Ic50supporting

confidence: 78%

“…The ACEI activity was optimum at 48-72 h of fermentation. The growth pattern of this fungus was similar to that of other fermented tempe made from soybeans (optimal at 32 h; Nout and Kiers 2005) or koro beans (optimal at 72 h; Puspitojati et al 2019a). Thus, the pattern of ACEI activity did not follow that of the peptide levels, which increased with fermentation time (Figure 1C).…”

Section: Effect Of Legume Varieties On Tempe Characteristics During F...supporting

confidence: 62%

“…The beans were washed and soaked for 24 h. The soaked beans were boiled for 30 min followed by manual dehulling and then soaked for the second time for up to 24 h, in accordance with the method of Puspitojati et al (2019a). Afterward, the beans were cooked for 10 min, drained, and cooled to room temperature (±29°C).…”

Section: Sample Preparation and Tempe Fermentationmentioning

confidence: 99%

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Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme

Indrati¹,

Handayani²,

Rahayu³

et al. 2021

Biodiversitas

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Abstract. Indrati R, Handayani MT, Rahayu NA, Pebrianti SA. 2021. Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme. Biodiversitas 22: 5262-5267. The effect of three varieties of legumes, namely, velvet bean (Mucuna prurient), lima bean (Phasaelus lunatus L.), and pigeon pea (Cajanus cajan), on the activity of angiotensin I-converting enzyme (ACE) inhibitors was studied during tempe fermentation. Fermentation is one way to produce bioactive peptides. Furthermore, the effect of inoculum usar on tempe fermentation was studied. Hydrophobic amino acids are essential in binding firmly to the active site of ACE, and the research showed that pigeon pea had higher levels of hydrophobic amino acids compared with soybeans. The legumes affected the protease activity, peptide content, degree of hydrolysis, and production of ACE inhibitory (ACEI) activity during tempe fermentation. High protein levels and peptide content did not guarantee a high ACE inhibitor level. The mixed culture of usar caused no effect on the production of ACE inhibitors compared with a single culture of Raprima. Legume beans that reached optimal fermentation fast produced high levels of ACE inhibitors. Of the three types of legumes tested in the study, lima beans had the highest ACEI activity during fermentation.

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Section: Effect Of Type Of Inoculum On Acei Activity and Ic50supporting

confidence: 85%

Section: Effect Of Type Of Inoculum On Acei Activity and Ic50supporting

confidence: 78%

Section: Effect Of Legume Varieties On Tempe Characteristics During F...supporting

confidence: 62%

Section: Sample Preparation and Tempe Fermentationmentioning

confidence: 99%

See 2 more Smart Citations

Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme

Indrati¹,

Handayani²,

Rahayu³

et al. 2021

Biodiversitas

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show abstract

“…Hal ini dapat disebabkan oleh hidrolisis peptida penghambat ACE menjadi asam amino bebas. Bentuk asam amino bebas memiliki aktivitas penghambatan kerja ACE yang lebih rendah dibandingkan dengan bentuk peptidanya (Puspitojati et al, 2019b).…”

Section: Waktu Fermentasi Terbaikunclassified

Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik

Pratami

Sitanggang

Wijaya

2022

J. Teknol Industri Pangan

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Mucuna bean (Mucuna pruriens L.) is a legume having high protein content which has the potential as a source of bioactive peptides. One of the bioactive peptides is an angiotensin-converting enzyme (ACE) inhibitor, thus, mucuna beans might be used as a potential source of antihypertensive compounds. This study aimed to increase the functionality of proteins from mucuna beans as ACE inhibitors using a combination of fermentation and enzymatic hydrolysis followed by membrane filtration. The mucuna beans were fermented for 0, 24, 48, 96, and 144 h. The highest ACE inhibitory activity of 54.37%, was obtained by fermentation of the beans at 48 h, with a protein content of 20.82 mg/mL. The 48 h fermented mucuna beans were further hydrolyzed using alcalase or neutrase and subsequently filtered with UF membranes having 20,10 and 5 kDa cut-off. The enzymatic hydrolysis followed by membrane filtration increased the ACE inhibitory activity of mucuna beans. The neutrase hydrolysates resulting from 5 kDa membrane filtration showed the best ACE inhibitory activity (62.96% with a protein content of 10.39 mg/mL). A combination of fermentation and enzymatic hydrolysis followed by filtration using UF-membrane was able to produce ACE inhibitory peptides from mucuna beans. The potential of mucuna beans peptides as ACE inhibitors was due to the presence of negatively charged amino acid residues such as Asp and Glu, positively charged amino acids such as Arg and Lys, and hydrophobic amino acids such as Val, Leu, Ala, and Ile.

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Identification and Molecular Mechanism of Anti-inflammatory Peptides Isolated from Jack Bean Protein Hydrolysates: in vitro Studies with Human Intestinal Caco-2BBe Cells

Wijatniko,

Yamamoto,

Hirayama

et al. 2024

Plant Foods Hum Nutr

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Jack bean (JB), Canavalia ensiformis (L.) DC, is a commonly cultivated legume in Indonesia. It is rich in protein, which can be hydrolyzed, making it potentially a good source of bioactive peptides. Intestinal inflammation is associated with several diseases, and the production of interleukin-8 (IL-8) in intestinal epithelial cells induced by tumor necrosis factor (TNF)-α has an important role in inflammatory reaction. The present study investigated the anti-inflammatory effects of peptides generated from enzymatic hydrolysis of JB protein on human intestinal Caco-2BBe cells. Additionally, in silico approaches were used to identify potential bioactive peptides. JB protein hydrolysate (JBPH) prepared using pepsin and pancreatin reduced the IL-8 expression at protein and mRNA levels in Caco-2BBe cells stimulated with TNF-α. Immunoblot analysis showed that the JBPH reduced the TNF-α-induced phosphorylation of c-Jun-NH(2)-terminal kinase, nuclear factor kappa B (NF-κB), and p38 proteins. Anti-inflammatory activity was observed in the 30% acetonitrile fraction of JBPH separated on a Sep-Pak C18 column. An ultrafiltration method revealed that relatively small peptides (< 3 kDa) had a potent inhibitory effect on the IL-8 production. Purification of the peptides by reversed-phase and anion-exchange high performance chromatography produced three peptide fractions with anti-inflammatory activities. A combination of mass spectrometry analysis and in silico approaches identified the potential anti-inflammatory peptides. Peptides derived from JB protein reduces the TNF-α-induced inflammatory response in Caco-2BBe cells via NF-κB and mitogen-activated protein kinase signaling pathways. Our results may lead to a novel therapeutic approach to promote intestinal health.

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Formation of ACE-inhibitory peptides during fermentation of jack bean tempe inoculated by usar Hibiscus tiliaceus leaves starter

Cited by 5 publications

References 16 publications

Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme

Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme

Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik

Identification and Molecular Mechanism of Anti-inflammatory Peptides Isolated from Jack Bean Protein Hydrolysates: in vitro Studies with Human Intestinal Caco-2BBe Cells

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