Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species |
| |
Authors: | H Gül Ak?ll?o?lu Sibel Karakaya |
| |
Affiliation: | (1) Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, 14280 Golkoy, Bolu, Turkey;(2) Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey; |
| |
Abstract: | In this study, potential Angiotensin Converting Enzyme (ACE) inhibitory activity of common dry beans, dry pinto beans and
green lentils were determined and the effects of different heat treatment periods were investigated. In vitro gastrointestinal
digestion was applied after heat treatment, and stability of the ACE inhibitory activity was determined. Crude protein extracts
of legume samples showed 4.08–28.54% ACE inhibition activities. 30-min heat treatment caused a decrease in ACE inhibitory
activity; however, 50-min heat treatment was observed to be beneficial for the release of ACE inhibitory peptides from the
three legume species (p < 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (p < 0.05), mainly green lentil digests by a factor of 10.91–23.65 against ACE in comparison with raw sample. It was observed
that IC50 values of common beans, pinto beans and green lentils after digestion were 0.78–0.83, 0.15–0.69 and 0.008–0.89 mg protein/mL,
respectively. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|