Angiotensin converting enzyme inhibitory activity of proteolytic digests of peanut (Arachis hypogaea L.) flour

The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein

“…This study not only shows that peanut flour can serve as a source of legume protein hydrolysates for different applications, but the ability to generate the DH with corresponding zymograms for raw and roasted peanut flour digested with pepsin-pancreatin and alcalase at different hydrolysis times provides the means to effectively analyze and categorize the hydrolyzed proteins responsible for the bioactive (Quist et al, 2009) and other properties of peanut digests.…”

“…A detailed hydrolysis procedure is described in Quist, Phillips, and Saalia (2009), and a graphic layout provided in Fig. 1 below.…”

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

“…Apart from drugs and snake venom, several dietary peptides, as well as other food components, such as calcium [63], γ-aminobutyric acid [39], exopolysaccharides from Lactobacillus [L.] casei [2], polyphenols in cocoa and tea [124] and nitrate from vegetables [135] or a diet rich in fruits, vegetables and low-fat dairy products [5], have been reported to be effective in lowering blood pressure. Using in vitro or in vivo experiments, ACEinhibiting activity has been found in a large number of products, such as fermented milk [27,42,49,52,76,79,80,109,138], hydrolysed food proteins [53], soya [54], zein [71,141], corn gluten meal [140], sorghum [45], potatoes [58,91], sesame [81], peanuts [98], algae [112], eggs [67,68,97], beef hydrolysates [40], porcine skeletal muscle [46,47], chicken breast muscle [104], chicken collagen hydrolysate [103], fish [20,60], sardine muscle [61], oysters [134], haemoglobin [70], royal jelly [62], coffee [101] and wine [93].…”

The Role of Grain Legumes in the Prevention of Hypercholesterolemia and Hypertension

“…More highly active peptides fractions were isolated with further filtration and purification steps, finally resulting in a very active peptide KAFR (IC 50 = 16.9 μg/mL). A comparison between pepsin/pancreatin and alcalase treatment showed that the latter results in peptides mixtures with the highest ACE-inhibitory activity (Quist et al, 2009). Different fractions were obtained by RP-HPLC for both enzymatic systems and for raw and toasted peanuts.…”