The development of angiotensin I‐converting enzyme inhibitor derived from chicken bone protein

Abstract

In order to produce angiotensin I-converting enzyme (ACE) inhibitor for application in functional food, chicken bones were gathered from a meat processing factory and then hydrolyzed with Alcalase, pepsin and trypsin for 12 h. The hydrolysates were lyophilized, stored at -80 degrees C and tested experimentally every 2 h for pH value, peptide content, degree of hydrolysis (DH), electrophoresis and activity of ACE inhibitor. The hydrolysates of Alcalase had the highest peptide content and DH. The components of more than 66 kDa had disappeared in hydrolysates of Alcalase and trypsin after 2 h of hydrolysis. The hydrolysates of Alcalase were more active in inhibiting ACE, especially when hydrolyzed at 4 and 8 h, and also had low IC50 values of 1.960 and 0.945 mg/mL. According to the results of DH and electrophoresis, the higher activity of ACE inhibitor is assumed to be derived from the low molecular peptides in hydrolysates of Alcalase. Chicken leg bone has a high potential to be utilized to develop ACE inhibitory peptides as a potential ingredient of functional food intended to alleviate hypertension

Preparation and purification of angiotensin‐converting enzyme inhibitory peptides from hydrolysate of shrimp (Litopenaeus vannamei) shell waste

“…The result was also in consistence with the other studies in that many ACE inhibitory peptides contain 2–6 amino acid residues (Li et al ., ; Darewicz et al ., ). In addition, as short chains of peptides can easily pass through the gastrointestine and are easily absorbed by the animal's body (Cheng et al ., ), amino acid sequences of the peptides from <5 kDa fractions as well as their roles in spontaneously hypertensive rats are suggested for further investigation.…”

“…Various ACE inhibitory peptides have been isolated from food proteins, such as bone protein (Cheng et al, 2008), soya protein (Rho et al, 2009), pea protein (Barbana & Boye, 2010), bovine plasma (Sampedro & Montoya, 2014) and skate skin (Ngo et al, 2014). Proteases such as neutral protease, alcalase, papain, flavourzyme and bromelain are frequently used in the hydrolysis to produce ACE inhibitory peptides (Qu et al, 2010;Deng et al, 2014;Mohtar et al, 2014).…”

A study of in vivo antihypertensive properties of enzymatic hydrolysate from chicken leg bone protein

“…As a result, increasing numbers of chicken leg bones are produced during processing. In a previous study (Cheng et al . 2008), chicken leg bone proteins which were by‐products from industrial chicken meat processing and discarded normally, were hydrolyzed by various enzymes, and it was shown that Alcalase hydrolysates had the highest ACE inhibitory activities.…”

Study on bioactive compounds of in vitro cultured Calculus Suis and natural Calculus Bovis1

“…As over eight million swine are slaughtered in Taiwan yearly, the collected swine bile could be the base material making for in vitro cultured Calculus Suis. Cheng et al (2008) indicated that animal by-products had potential as healthenhancing nutraceuticals and Calculus Bovis might be used as a component in functional foods. Lin et al (2007) assessed the antioxidative capacity of animal bile and liver extracts, and chicken and swine bile extracts were shown to be most effective in inhibiting lipid peroxidation and in scavenging superoxide anions.…”

“…Tanabe et al (2002) showed that the addition of natural substances might suppress the lipid oxidation. Cheng et al (2008) indicated that animal by-products had potential as healthenhancing nutraceuticals and Calculus Bovis might be used as a component in functional foods. Minetti et al (1998) showed the antioxidation of bilirubin.…”