Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis
Joint Authors
Peralta González, Fanny
Betancur-Ancona, David A.
Chel-Guerrero, Luis A.
Segura-Campos, Maira Rubi
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-05-21
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Synthetic angiotensin I-converting enzyme (ACE-I) inhibitors can have undesirable side effects, while natural inhibitors have no side effects and are potential nutraceuticals.
A protein-rich fraction from chia (Salvia hispanica L.) seed was hydrolyzed with an Alcalase-Flavourzyme sequential system and the hydrolysate ultrafiltered through four molecular weight cut-off membranes (1 kDa, 3 kDa, 5 kDa, and 10 kDa).
ACE-I inhibitory activity was quantified in the hydrolysate and ultrafiltered fractions.
The hydrolysate was extensive (DH = 51.64%) and had 58.46% ACE-inhibitory activity.
Inhibition ranged from 53.84% to 69.31% in the five ultrafiltered fractions and was highest in the <1 kDa fraction (69.31%).
This fraction’s amino acid composition was identified and then it was purified by gel filtration chromatography and ACE-I inhibition measured in the purified fractions.
Amino acid composition suggested that hydrophobic residues contributed substantially to chia peptide ACE-I inhibitory strength, probably by blocking angiotensin II production.
Inhibitory activity ranged from 48.41% to 62.58% in the purified fractions, but fraction F1 (1.5–2.5 kDa) exhibited the highest inhibition (IC50 = 3.97 μg/mL; 427–455 mL elution volume).
The results point out the possibility of obtaining bioactive peptides from chia proteins by means of a controlled protein hydrolysis using Alcalase-Flavourzyme sequentional system.
American Psychological Association (APA)
Segura-Campos, Maira Rubi& Peralta González, Fanny& Chel-Guerrero, Luis A.& Betancur-Ancona, David A.. 2013. Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-450481
Modern Language Association (MLA)
Segura-Campos, Maira Rubi…[et al.]. Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis. International Journal of Food Science No. 2013 (2013), pp.1-8.
https://search.emarefa.net/detail/BIM-450481
American Medical Association (AMA)
Segura-Campos, Maira Rubi& Peralta González, Fanny& Chel-Guerrero, Luis A.& Betancur-Ancona, David A.. Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-450481
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-450481