Pertiwi Made Gendis Putri, Marsono Yustinus, Indrati Retno
Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia.
J Food Sci Technol. 2020 May;57(5):1847-1855. doi: 10.1007/s13197-019-04219-1. Epub 2019 Dec 16.
This study investigated the formation of angiotensin-converting enzyme (ACE) inhibitory peptides from koro kratok beans tempe during gastrointestinal digestion. The absorption of bioactive peptides was also investigated in this study. Koro kratok was fermented by commercial culture including for 48 h. Gastrointestinal digestion was simulated sequentially by hydrolysis of tempe protein extract with pepsin and pancreatin for 240 min. The peptide content, degree of hydrolysis, molecular weight distribution, and ACE inhibitory activity were analyzed. The absorption of ACE inhibitory peptides was evaluated using the inverted gut sac of Sprague Dawley rats. Results showed that some amino acids, such as Arg, Lys, Asp, Glu, Phe, and Leu, were predominantly found in tempe. After the hydrolysis process, cooked tempe exhibited the highest ACE inhibitory activity (90.05%). Although the ACE inhibitory activity of nonfermented koro kratok was lower than that of tempe, the increase in its inhibitory activity was too large (23.03%). The ACE inhibitory peptides from tempe showed a predominance of peptides with a molecular weight of < 1 kDa and could inhibit ACE activity by 84.34%. The majority of ACE inhibitory peptides from tempe was absorbed in the jejunum and exhibited an ACE inhibitory activity of 81.59%. Based on these results, it can be concluded that the fermentation and boiling process of koro kratok beans improved the release of ACE inhibitory peptides during the gastrointestinal digestion process and had an impact on its absorption.
本研究调查了胃肠道消化过程中来自柯罗叶底发酵豆（koro kratok beans tempe）的血管紧张素转换酶（ACE）抑制肽的形成。本研究还对生物活性肽的吸收进行了调查。柯罗叶底用包括……的商业培养物发酵48小时。通过用胃蛋白酶和胰蛋白酶对底发酵豆蛋白提取物进行水解240分钟来依次模拟胃肠道消化。分析了肽含量、水解度、分子量分布和ACE抑制活性。使用Sprague Dawley大鼠的翻转肠囊评估ACE抑制肽的吸收。结果表明，一些氨基酸，如精氨酸、赖氨酸、天冬氨酸、谷氨酸、苯丙氨酸和亮氨酸，在底发酵豆中含量较高。水解过程后，煮熟的底发酵豆表现出最高的ACE抑制活性（90.05%）。虽然未发酵的柯罗叶底的ACE抑制活性低于底发酵豆，但其抑制活性的增加幅度很大（23.03%）。来自底发酵豆的ACE抑制肽主要是分子量<1 kDa的肽，可抑制ACE活性达84.34%。来自底发酵豆的大多数ACE抑制肽在空肠中被吸收，表现出81.59%的ACE抑制活性。基于这些结果，可以得出结论，柯罗叶底豆的发酵和煮沸过程改善了胃肠道消化过程中ACE抑制肽的释放，并对其吸收产生了影响。
