Evaluation of the ACE-inhibitory activity of egg-white proteins degraded with pepsin

• Autorzy: Zambrowicz A. , Timmer M. , Eckert E. , Trziszka T.
• Języki publikacji: EN

Abstrakty

EN

Increasing the potency of antihypertensive food-derived peptides is a critical and important step in the development of natural drugs for cardiovascular diseases prevention. We have proposed the egg-white protein precipitate (EWPP) obtained as a byproduct of cystatin and lysozyme isolation as a potential source of ACE-inhibitory peptides derived by pepsin digestion. The results indicated that hydrolysis of EWPP with pepsin produced the ACE inhibitory activity. During 3-h hydrolysis (DH: 38.3%), the IC50 value of EWPP hydrolysate was signifi cantly increased and fi nally reached IC50=643.1 μg/mL. This hydrolysate was further fractionated by RP-HPLC. The peptide fraction exhibiting the highest ACE inhibitory activity was rechromatographed. Three peptide subfractions exhibiting ACE-inhibitory activities of 69.0, 25.0, and 37.6 μg/mL were further characterised. In each of them, mixtures of peptides with different molecular masses were observed.

Słowa kluczowe

EN

inhibitory activity; protein; degradation; pepsin; angiotensin converting enzyme inhibitor; egg white; ovalbumin; hydrolysate

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2013
• Tom: 63
• Numer: 2
• Opis fizyczny: p.103-108,fig.,ref.

Twórcy

autor

Zambrowicz A.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51–630 Wroclaw, Poland

autor

Timmer M.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51–630 Wroclaw, Poland

autor

Eckert E.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51–630 Wroclaw, Poland

autor

Trziszka T.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51–630 Wroclaw, Poland

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