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Preparation of whey protein hydrolysates with ACE-inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae) |
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| Authors: | Juan Ignacio Bertucci Lucía Salese Constanza Silvina Liggieri Graciela Liliana Garrote Mariela Anahí Bruno |
| Affiliation: | 1. Centro Oceanográfico de Vigo, Instituto Español de Oceanografía (IEO-CSIC), Subida a Radio Faro, 50, Vigo, Pontevedra, 36390 España;2. Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 and 115, La Plata, Buenos Aires, 1900 Argentina;3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB CABA, Argentina |
| Abstract: | A proteolytic extract from fruits of Bromelia hieronymi was used to hydrolyse bovine whey proteins. The peptide profile obtained exhibited a gradual fading of the main whey proteins and a decrease in the content of hydrophobic peptides. The 180-min hydrolysate showed a hydrolysis degree of 15.2% and inhibited the angiotensin-converting enzyme (ACE), showing an IC50 of 0.17 mg/mL. By bioinformatics analysis, several theoretical sequences of possible ACE-inhibitory peptides were deduced. These results showed that proteolytic extracts from B. hieronymi can be used to prepare whey hydrolysates that would serve as a potential bioactive ingredient of functional foods. |
| Keywords: | ACE-inhibitory product Bioactive peptide Functional ingredient Plant protease Protein hydrolysate |