Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Food Chem. 2013 Dec 1;141(3):2177-83. doi: 10.1016/j.foodchem.2013.05.012. Epub 2013 May 14.
This study investigated the antioxidant and antihypertensive activities of peptides obtained from protein fractions of Adzuki bean seeds. Peptides were obtained by the use of hydrolytic enzymes in vitro under gastrointestinal conditions. A determination was made of the activity of the peptide inhibitors of the angiotensin I converting enzyme (ACE), and the antiradical and ion chelating activity of peptides from different protein fractions. The highest peptide levels after the absorption process (<7 kDa) were noted in the albumin fraction (50.69 μg/ml). Furthermore, it was found that peptides from the prolamin fraction were characterised by the highest antiradical activity and ACE inhibitory activity (IC50=0.17 mg/ml). Peptides obtained from the globulin fraction showed the highest ability to chelate iron ions, and peptides from the glutelin fraction were characterised as being the most effective in the chelation of copper ions.
本研究探讨了从红豆种子蛋白组分中获得的肽的抗氧化和降压活性。使用体外酶解方法在胃肠道条件下获得肽。测定了肽对血管紧张素 I 转换酶 (ACE) 的抑制活性以及不同蛋白组分的肽的抗自由基和离子螯合活性。吸收过程中（<7 kDa）肽水平最高的是白蛋白部分（50.69 μg/ml）。此外，还发现来自醇溶蛋白部分的肽具有最高的抗氧化活性和 ACE 抑制活性（IC50=0.17 mg/ml）。球蛋白部分获得的肽表现出最高的铁离子螯合能力，而谷蛋白部分的肽在铜离子螯合方面表现出最高的效率。
