碱性蛋白酶酶解绿豆（Glycine max）水解产物具有较高的血管紧张素转化酶（ACE）抑制活性。
High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates.
机构信息
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Department of Food Science and Technology, College of Agriculture and Natural Resources, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.
出版信息
Food Res Int. 2018 Apr;106:589-597. doi: 10.1016/j.foodres.2018.01.030. Epub 2018 Feb 8.
As a protein-rich, underutilized crop, green soybean could be exploited to produce hydrolysates containing angiotensin-I converting enzyme (ACE) inhibitory peptides. Defatted green soybean was hydrolyzed using four different food-grade proteases (Alcalase, Papain, Flavourzyme and Bromelain) and their ACE inhibitory activities were evaluated. The Alcalase-generated green soybean hydrolysate showed the highest ACE inhibitory activity (IC: 0.14 mg/mL at 6 h hydrolysis time) followed by Papain (IC: 0.20 mg/mL at 5 h hydrolysis time), Bromelain (IC: 0.36 mg/mL at 6 h hydrolysis time) and Flavourzyme (IC: 1.14 mg/mL at 6 h hydrolysis time) hydrolysates. The Alcalase-generated hydrolysate was profiled based on its hydrophobicity and isoelectric point using reversed phase high performance liquid chromatography (RP-HPLC) and isoelectric point focusing (IEF) fractionators. The Alcalase-generated green soybean hydrolysate comprising of peptides EAQRLLF, PSLRSYLAE, PDRSIHGRQLAE, FITAFR and RGQVLS, revealed the highest ACE inhibitory activity of 94.19%, 99.31%, 92.92%, 101.51% and 90.40%, respectively, while their IC values were 878 μM, 532 μM, 1552 μM, 1342 μM and 993 μM, respectively. It can be concluded that Alcalase-digested green soybean hydrolysates could be exploited as a source of peptides to be incorporated into functional foods with antihypertensive activity.
作为一种富含蛋白质、尚未充分利用的作物，绿豆可能被用于生产含有血管紧张素转化酶（ACE）抑制肽的水解物。用四种不同的食品级蛋白酶（碱性蛋白酶、木瓜蛋白酶、风味蛋白酶和菠萝蛋白酶）对脱脂绿豆进行水解，并评价其 ACE 抑制活性。碱性蛋白酶生成的绿豆水解物表现出最高的 ACE 抑制活性（6 小时水解时间的 IC 为 0.14mg/mL），其次是木瓜蛋白酶（5 小时水解时间的 IC 为 0.20mg/mL）、菠萝蛋白酶（6 小时水解时间的 IC 为 0.36mg/mL）和风味蛋白酶（6 小时水解时间的 IC 为 1.14mg/mL）水解物。根据疏水性和等电点，使用反相高效液相色谱（RP-HPLC）和等电聚焦（IEF）分馏器对碱性蛋白酶生成的水解物进行分析。由肽 EAQRLLF、PSLRSYLAE、PDRSIHGRQLAE、FITAFR 和 RGQVLS 组成的碱性蛋白酶生成的绿豆水解物具有最高的 ACE 抑制活性，分别为 94.19%、99.31%、92.92%、101.51%和 90.40%，而它们的 IC 值分别为 878μM、532μM、1552μM、1342μM 和 993μM。可以得出结论，碱性蛋白酶消化的绿豆水解物可以作为具有降血压活性的功能性食品中肽的来源加以开发利用。
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