Production and Characterization of a Soy Protein-Derived Angiotensin I-Converting Enzyme Inhibitory Hydrolysate

Abstract

We have produced a soy protein-derived angiotensin I-converting enzyme (ACE) inhibitory hydrolysate and characterized its activity, physicochemical, and biochemical properties. The final yield of the hydrolysate was 8.47% (protein basis) with an IC50 value for ACE inhibitory activity of 0.048 mg of protein/mL. ACE inhibitory activity remained stable after a 2-hour incubation with gastric enzymes in vitro. These hydrolysates were shown to be competitive inhibitors as evaluated by the Lineweaver-Burk plots. These ACE inhibitory hydrolysates from soy proteins have potential as biofunctional food components, which have an economic advantage over single purified peptides for the treatment of hypertension and may be incorporated into foods with functional benefits.

Antihypertensive activity of AMC3, an engineered 11S amaranth globulin expressed in Escherichia coli, in spontaneously hypertensive rats

“…With the development of functional foods, various researchers have evaluated the effect of antihypertensive peptides in different products (Cha & Park, 2005;Kang et al, 2012;Li et al, 2007;Medina-Godoy et al, 2012;Miguel et al, 2004;Valdez-Ortiz et al, 2012;Vermeirssen et al, 2003). Currently amaranth has been recognized by the World Health Organization as one of the best foods because of its high quality proteins (Silva-Sá nchez et al, 2008).…”

“…The control of hypertension through the diet has been a focal point for public health and mass media attention (Huffman et al, 2012;Sacks & Campos, 2010). The influence of nutritive compounds on prevention and treatment of hypertension has attracted considerable attention over the last decade (Cha & Park, 2005;Kang, Kim, Ahn, & Lee, 2012;Li, Qu, Wan, & You, 2007;Medina-Godoy et al, 2012;Miguel, Recio, Gó mez-Ruiz, Ramos, & Ló pez-Fandiñ o, 2004;Mä kinen, Johannson, Gerd, Pihlava, & Pihlanto, 2012; Valdez-Ortiz, Fuentes-Gutié rrez, Germá n-Bá ez, Gutié rrezDorado, & Medina-Godoy, 2012;Vermeirssen, van Camp, Decroos, van Wijmelbeke, & Verstraete, 2003). In addition to nutritional function, many functional food products have health benefits (FOSHU or foods for specified health use) because they possess several compounds capable of modulating some biological functions such as control of blood pressure.…”

Food Proteins–Peptides

“…Different enzymes were used for hydrolyzing the soy protein that yielded peptides with antioxidant peptides (Pena-Ramos and Xiong 2002), peptides with anticancer properties (Kim et al 2000), or peptides with hypotensive activity (Wu and Ding 2001). UF has also been used to obtain bioactive peptides from soy for angiotensin-converting enzyme (ACE)-I inhibitory activity (Cha and Park 2005). Soy protein hydrolysates were fractionated using UF membranes where the effect of the membrane pore sizes on the molecular size distribution as well as the functional properties of the protein hydrolysate was studied (Deeslie and Cherian 2006).…”

Chicken Collagen Hydrolysate Protects Rats from Hypertension and Cardiovascular Damage

“…1 Prevention of hypertension is therefore very important. Recently, ingredients derived from foods, including dried bonito, 2 sardines, 3 skipjack tuna, 4 wakame seaweed, 5 and soybean, 6 have been shown to have antihypertensive effects, and some of these materials are now marketed as functional food products for people with hypertension.…”