Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species
Yükleniyor...
Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
ACE Inhibitory Activity, Common Dry Beans, Dry Pinto Beans, Green Lentils, Heat Treatment, In Vitro Digestion
Kaynak
European Food Research And Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
229
Sayı
6
