ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
-
Haikuan Wang
,
Shanting Zhang
Abstract
Biologically active peptides as components in functional foods exhibit diverse activities and exert health effects in humans, just as the angiotensin I-converting enzyme (ACE)-inhibitory peptide exerts an antihypertensive effect. The solid-state fermentation of soybean meal was conducted using Bacillus subtilis natto at an appropriate temperature to accelerate proteolytic hydrolysis, and the crude extract containing ACE-inhibitory peptides was sequentially purified by ultrafiltration, gel chromatography and reverse phase-HPLC. A novel ACE-inhibitory peptide was obtained and its ACE-inhibitory activity was 84.1% with an IC50 value of 0.022 mg/ml. The results suggest that these ACE-inhibitory peptides obtained from the solid-state fermentation of soybean meal using B. subtilis natto have good potential for application in the management of hypertension and the fermented soybean meal has good potential for application in the production of a novel physiologically functional food.
Acknowledgements
This research was supported by the science and technology project of Tianjin (grant no. 10ZCKFNC01600).
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©2013 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Masthead
- Masthead
- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
- Colour Change Analysis of Fig Fruit during Microwave Drying
- Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
- An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
- Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
- Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
Articles in the same Issue
- Masthead
- Masthead
- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
- Colour Change Analysis of Fig Fruit during Microwave Drying
- Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
- An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
- Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
- Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
