2013
DOI: 10.1007/s10989-013-9377-5
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Antihypertensive Peptides Derived from Soy Protein by Fermentation

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Cited by 73 publications
(34 citation statements)
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“…Afterward, many other ACE-inhibitory peptides have been discovered from enzymatic digestion of food proteins. These food protein sources include soy protein (Vallabha and Tiku 2014), dry-cured ham (Escudero et al 2013), fermented milk (Chen et al 2013), sweet sauce of fermented blue mussel (Je et al 2005), bigeye tuna dark muscle (Qian et al 2007) and porcine haemoglobin (Yike Yua et al 2006). It can be seen that a variety of ACE inhibitory peptides with rather diverse molecular properties exist in different food proteins.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Afterward, many other ACE-inhibitory peptides have been discovered from enzymatic digestion of food proteins. These food protein sources include soy protein (Vallabha and Tiku 2014), dry-cured ham (Escudero et al 2013), fermented milk (Chen et al 2013), sweet sauce of fermented blue mussel (Je et al 2005), bigeye tuna dark muscle (Qian et al 2007) and porcine haemoglobin (Yike Yua et al 2006). It can be seen that a variety of ACE inhibitory peptides with rather diverse molecular properties exist in different food proteins.…”
Section: Resultsmentioning
confidence: 99%
“…In recent years, ACE inhibitory peptides from food sources are becoming a promising natural bio-functional alternative to the synthetic drugs and are currently known to be a class of bioactive peptides. Many ACE-inhibitory peptides have been isolated from various food proteins, such as soy protein (Vallabha and Tiku 2014), dry-cured ham (Escudero et al 2013), fermented milk (Chen et al 2013), bovine casein and whey proteins (Saito 2008), egg protein (Miguel and Aleixandre 2006), corn gluten (Yang et al 2007) and tuna muscle (Lee et al 2010).…”
Section: Introductionmentioning
confidence: 99%
“…is one of the most widely used genera for fermentation of protein-rich resources to release bioactive peptides. Upon the use of Lactobacillus, the foodstuff rapidly becomes acidified due to the production of lactic acid (Vallabha and Tiku, 2014). Production of lactic acid, which is an organic acid, may elongate the shelf life and render microbial safety and sensory quality to the final product (De Vuyst and Leroy, 2007).…”
Section: Fermentationmentioning
confidence: 99%
“…Peptides containing VAP (valine‐alanine‐proline) epitope were reported to possess strong ACE‐inhibitory effect (Rizzello and others ). Vallabha and Tiku () suggested that glutamine at the C‐terminal had a more potent effect than other residues, and leucine (a branch‐chained amino acid) at the N‐terminal was more effective than glycine to bind with ACE. Ondetti and Cushman () suggested that C‐terminal arginine with a positive charge on the ε‐amino group significantly contributed to ACE‐inhibitory activity.…”
Section: Influences Of Fermentation On Bioactive Componentsmentioning
confidence: 99%