Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
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Feng-Juan Li
Pre-fermented douchi, also called douchi qu, is a salt-free semi-product of a Chinese traditional fermented soybean food (douchi), which is classified into three types, that is, Aspergillus-type, Mucor-type and Bacteria-type. In this work, angiotensin I-converting enzyme (ACE) inhibitor activities of douchi qu started by different types of cultures were compared. It was found that douchi qu fermented with Aspergillus oryzae, Mucor wutungkiao, Bacillus subtilis natto and Bacillus subtilis B1 showed significantly different (p < 0.05) ACE inhibitor activities with decreasing IC50 values of 0.4991, 0.3535, 0.2294 and 0.0901 mg/mL, respectively. Twenty-five fractions were separated by gel filtration chromatography and the strongest ACE inhibitor activity was observed in a fraction with high contents of glycine, lysine and arginine from B. subtilis B1 fermented sample. Results indicated that the type of starter cultures affected significantly the production of ACE inhibitors in douchi qu, and that B. subtilis B1 could be potential candidate as an inoculant to prepare fermented soybeans with strong ACE inhibitor activity in functional food industry.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
- Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
- Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit Bunches
