ACE-Inhibitory peptide isolated from fermented soybean meal as functional food

International Journal of Food Engineering

Volumn 9, Issue 1, 2013, Pages 1-8

  Wang, Haikuan ^a   Zhang, Shanting ^a   Sun, Yan ^a   Dai, Yujie ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

ACE inhibitory peptide; Bacillus subtilis natto; Fermentation; Soybean meal

Indexed keywords

ACE-INHIBITORY; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; ANTIHYPERTENSIVE EFFECT; BACILLUS SUBTILIS NATTO; BIOLOGICALLY ACTIVE PEPTIDES; SOLID-STATE FERMENTATION; SOYBEAN MEAL;

FERMENTATION;

PEPTIDES;

EID: 84882398944     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2012-0207     Document Type: Article

References (26)

1. Erdmann K, Cheung BWY, Schröder H. The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. J Nutr Biochem 2008;19:643-54.
2. Hartmann R, Meisel H. Food-derived peptides with biological activity: from research to food applications. Curr Opinion Biotechnol 2007;18:163-9.
3. Kitts DD, Weiler K. Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery. Curr Pharm Design 2003;9:1309-23.
4. Kovacs-Nolan J, Phillips M, Mine Y. Advances in the value of eggs and egg components for human health. J Agricul Food Chem 2005;53:8421-31.
5. Takano T. Milk derived peptides and hypertension reduction. Int Dairy J 1998;8:375-81.
6. Maruyama S, Mitachi H, Tanaka H, Tomizuka N, Suzuki H. Studies on the active site and antihypertensive activity of angiotensin I-converting enzyme inhibitors derived from casein. Agricul Biol Chem 1987;51:1581-6.
7. Kawasaki T, Seki E, Osajima K, Yoshida M, Asada K, Matsui T, Osajima Y. Antihypertensive effect of valyl-tyrosine, a short chain peptide derived from sardine muscle hydrolyzate, on mild hypertensive subjects. J Hum Hypertens 2000;14:519.
8. Redondo-Cuenca A, Villanueva-Suárez M, Rodríguez-Sevilla M, Mateos-Aparicio I. Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max). Food Chem 2007;101:1216-22.
9. Junfeng F, Saito M, Tatsumi E, Lite L. Preparation of angioten-sin I-converting enzyme inhibiting peptides from soybean protein by enzymatic hydrolysis. Food Sci Technol Res 2003;9:254-6.
10. Li FJ, Cheng YQ, Yin LJ, Liu HJ, Li LT. Application of electrolyzed water to improve angiotensin i-converting enzyme inhibitory activities of fermented soybeans started with Bacillus Subtilis B1. Int J Food Properties 2011;14:145-56.
11. Ming-Yen J, Chia-Hsuan W, Cheng-Chun C. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans. Food Microbiol 2010;27:918-23.
12. Rho SJ, Lee J-S, Il Chung Y, Kim Y-W, Lee HG. Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract. Process Biochem 2009;44:490-3.
13. Fan J, Hu X, Tan S, Zhang Y, Tatsumi E, Li L. Isolation and characterisation of a novel angiotensin I-converting enzyme-inhibitory peptide derived from douchi, a traditional Chinese fermented soybean food. J Sci Food Agricult 2009;89:603-8.
14. Ibe S, Yoshida K, Kumada K. Angiotensin I-converting enzyme inhibitory activity of natto, a traditional Japanese fermented food. J Jap Soc Food Sci Technol-Nippon Shokuhin Kagaku Kogaku Kaishi 2006;53:189-92.
15. Li FJ, Yin LJ, Cheng YQ, Yamaki K, Fan JF, Li LT. Comparison of angiotensin I-converting enzyme inhibitor activities of pre-fer-mented Douchi (a Chinese traditional fermented soybean food) started with various cultures. Int J Food Eng 2009;5:1-12.
16. Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, et al. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J Agricul Food Chem 2001;49:3004-9.
17. Zhang JH, Tatsumi E, Ding CH, Li LT. Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product. Food Chem 2006;98:551-7.
18. Sun T, Zhao S, Wang H, Cai C, Chen Y, Zhang H. ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China. Eur Food Res Technol 2009;228:607-12.
19. Horwitz W, Latimer GW. Official methods of analysis of AOAC international. Gaithersburg, MD: AOAC international, 2000.
20. Kuchroo C, Fox P. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 1982;37:331-5.
21. Wang HK, Dong C, Chen YF, Cui LM, Zhang HP. A new probiotic cheddar cheese with high ace-inhibitory activity and gamma-aminobutyric acid content produced with koumiss-derived Lactobacillus casei Zhang. Food Technol Biotechnol 2010;48:62-70.
22. Kodera T, Nio N. Identification of an angiotensin I-converting enzyme inhibitory peptides from protein hydrolysates by a soybean protease and the antihypertensive effects of hydro-lysates in spontaneously hypertensive model rats. J Food Sci 2006;71:C164-73.
23. Jiang J, Chen S, Ren F, Luo Z, Zeng SS. Yak milk casein as a functional ingredient: Preparation and identification of angio-tensin-1-converting enzyme inhibitory peptides. J Dairy Res 2007;74:18-25.
24. Kuba M, Tanaka K, Tawata S, Takeda Y, Yasuda M. Angiotensin I-converting enzyme inhibitory peptides isolated from tofuyo fermented soybean food. Biosci Biotechnol Biochem 2003;67:1278-83.
25. Okamoto A, Hanagata H, Kawamura Y, Yanagida F. Anti-hypertensive substances in fermented soybean, natto. Plant Foods Hum Nutr (Dordrecht, Netherlands) 1995;47:39-47.
26. Okamoto A, Hanagata H, Matsumoto E, Kawamura Y, Koizumi Y, Yanagida F. Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci Biotechnol Biochem 1995;59:1147-9.