Angiotensin I-Converting Enzyme Inhibitory Effect of Chinese Soypaste Along Fermentation and Ripening: Contribution of Early Soybean Protein Borne Peptides and Late Maillard Reaction Products

Li, Fengjuan; Liu, Wanlu; Yamaki, Kohji; Liu, Yanhong; Fang, Yuanyuan; Li, Zhenjing; Chen, Mianhua; Wang, Changlu

doi:10.1080/10942912.2015.1136941

Cited by 20 publications

(20 citation statements)

References 39 publications

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“…Recently, Silva et al, () demonstrated the in vitro inhibition of HMG‐CoA reductase by a peptide from cowpea β‐vignin protein. Polyphenolic compounds from legumes were shown to inhibit α‐amylase and α‐glucosidase (Tan, Chang, & Zhang, ) ; we also demonstrated the antioxidant and enzyme inhibitory activities of Vigna species legumes (Sreerama et al, ) and soybeans (Li et al, ). Nonetheless, many authors have reported the pancreatic lipase inhibition, notably from whole extracts of natural sources (Buchholz & Melzig, ; Garza, Milagro, Boque, Campion, & Martinez, ).…”

Section: Introductionsupporting

confidence: 64%

“…Epidemiological studies suggest that legume consumption was positively associated with chronic diseases such as cardiovascular diseases, obesity, diabetes, and cancer (Kushi, Meyer, & Jacobs, ). Further, we also demonstrated the antioxidant and enzyme inhibitory activities of phenolic compounds from Vigna species legumes (Sreerama, Takahashi, & Yamaki, ) and soybeans (Li et al, ). Although many studies recognize the positive impact of a legume on dietary enzyme inhibition and chronic diseases (Kushi et al, ), however, the compound responsible for the inhibition of pancreatic lipases and its mechanisms are yet to be elucidated.…”

Section: Introductionmentioning

confidence: 66%

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Cyanidin and cyanidin-3-glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase

2019

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The consumption of legumes positively correlated with the reduction of body weight. In the present study, we identified and evaluated pancreatic lipase inhibitors from Vigna unguiculata and unraveled their mode of inhibition. The highly sensitive fluorometric method was adopted to access the pancreatic lipase activity and the ethanolic extract of Vigna unguiculata showed the maximum inhibition (IC50 of 15.2 µg/ml). Cyanidin and cyanidin‐3‐glucoside are the major anthocyanins observed in Vigna unguiculata. The IC50 value of cyanidin was 28.29 µM which was 6.5‐fold higher than the cyanidin‐3‐glucoside (188.28 µM). We determined an apparent Ki of 27.28 µM for cyanidin and cyanidin‐3‐glucoside (88.97 µM) with noncompetitive inhibition. Collectively, these results suggest that the glycosylation of the anthocyanidins significantly reduces lipase inhibition. The noncompetitive inhibition of pancreatic lipase by Vigna unguiculata anthocyanins may exert significant pharmacological activities toward obesity complications by calorie restriction. Practical applications The results of this study emphasize the importance of legumes in our diet to combat obesity‐related complications. Consumption of legumes minimizes fat absorption by inhibiting the action of the fat‐digesting enzyme.

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Section: Introductionsupporting

confidence: 64%

Section: Introductionmentioning

confidence: 66%

Cyanidin and cyanidin-3-glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase

2019

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“…Fermentation process involves microbial enzymatic activity which is responsible for the decrease of total sugar. This decrease comes with a significant increase of reduced sugar in both incubated koji and morromi fermentation as reported by Li et al (). The hydrolysis of total sugar to reducing is a widely desired character relative to quality and digestibility of reducing sugars (Elfalleh et al, ).…”

Section: Resultssupporting

confidence: 75%

“…Peptide and reducing sugar contents increased drastically during early fermentation and declined afterward wish explain this decrease in the protease activity. In this step, Maillard reaction took place continuously as indicated by consistent accumulation of precursor (Li et al, ).…”

Section: Resultsmentioning

confidence: 99%

Changes in enzymatic activities during “koji” incubation and natural fermentation of soybean paste

Elfalleh

Sun

et al. 2017

J Food Process Preserv

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Soybean paste production requires two steps “koji” incubation and natural fermentation. During the incubation of the koji, the protease activity was gradually increased and the highest activity was obtained on 30th day. Neutral protease was the predominant protease and it was significantly increased during the incubation of the koji. The nitrogen solubility index, nonprotein nitrogen (NPN), aminophenol nitrogen, and peptides concentration were gradually increased and they were 69.07%, 42.07%, 3.73%, and 38.34%, respectively, at the end of the fermentation process. The activities of α‐amylase, glucoamylase, and cellulase have different changing periods. All enzymes showed a significant increase followed by a gradual decrease to reach a linear shape at later koji incubation times. During the moromi fermentation, all enzymes showed a gradual decrease. This result is of immense importance for understanding the enzymatic mechanism involved and improving the final product by acting at different stages along the fermentation process. Practical applications Soybean paste production requires two steps “koji” incubation and natural fermentation. This study aims to understand changes in enzymatic activities during soybean paste production. This result is of immense importance for understanding the enzymatic mechanism involved in the fermentation process and supposed to improve the quality of final products. It may help to improve the final product by acting at different stages along the fermentation process.

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“…[2] Consequently, ACEinhibitory substances are used to decrease the blood pressure of hypertensive patients. [3] Potent synthetic ACE inhibitors, such as perindopril, captopril, enalapril, alacepril, lisinopril, and ramipril, are widely used to clinically treat hypertension in humans. However, these synthetic drugs exert several side effects, including cough, skin rashes, hypotension, hyperkalemia, headache, dizziness, and renal impairment.…”

Section: Introductionmentioning

confidence: 99%

Purification and identification of angiotensin I-converting enzyme inhibitory peptides from fermented walnut residues

Zheng

Li²,

Ding

2017

International Journal of Food Properties

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Defatted walnut residues (DWR) were hydrolysed using Bacillus subtilis to produce angiotensin-I-converting enzyme (ACE) inhibitory peptides. Fermented walnut residue extract (FWRE) was fractionated using ultrafiltration methods to identify the ACE-inhibitory peptides. The fraction with a molecular weight of <1 kDa (WPs-I) presented the greatest ACE-inhibitory activity. Reverse-phase high-performance liquid chromatography was used to separate WPs-I from the most active fractions, and the amino acid sequence of WPs-I was confirmed as VQTL (459.351 Da) and LGYEN (594.276 Da) by UPLC-ESI-MS/MS. ARTICLE HISTORY

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Angiotensin I-Converting Enzyme Inhibitory Effect of Chinese Soypaste Along Fermentation and Ripening: Contribution of Early Soybean Protein Borne Peptides and Late Maillard Reaction Products

Cited by 20 publications

References 39 publications

Cyanidin and cyanidin-3-glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase

Cyanidin and cyanidin-3-glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase

Changes in enzymatic activities during “koji” incubation and natural fermentation of soybean paste

Purification and identification of angiotensin I-converting enzyme inhibitory peptides from fermented walnut residues

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