Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates |
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Authors: | Chockry Barbana Joyce Irene Boye |
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Affiliation: | Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. W., St-Hyacinthe, QC, Canada J2S 8E3 |
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Abstract: | ACE inhibitory activity was studied for different hydrolysates obtained from protein concentrates of chickpea (kabuli and desi) and yellow pea (Golden) using in vitro gastrointestinal simulation, alcalase/flavourzyme, and papain. Protein/peptide profiles studied by SDS–PAGE and SE-HPLC, showed a rich composition of the hydrolysates in small peptides having MWs under 4 kDa. Papain hydrolysed yellow pea proteins showed the highest ACE inhibitory activity. In addition, chickpea desi proteins hydrolysed by in vitro gastrointestinal simulation showed higher ACE inhibition (IC50 of 140 ± 1 μg/ml) compared to its digests obtained by alcalase/flavourzyme (IC50 of 228 ± 3 μg/ml) or papain (IC50 of 180 ± 1 μg/ml) and to chickpea kabuli hydrolysed by gastrointestinal simulation (IC50 of 229 ± 1 μg/ml). The results demonstrate that enzymatic hydrolysates of chickpea and pea proteins contain bioactive ACE inhibitory peptides; furthermore, the type of enzyme used for hydrolysis affects the ACE inhibitory activity. |
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