Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany.
Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany.
Food Chem. 2025 Jan 15;463(Pt 1):141032. doi: 10.1016/j.foodchem.2024.141032. Epub 2024 Aug 30.
Grape pomace protein isolate was hydrolysed by Alcalase, Flavourzyme and Protease either individually or in combination to produce hydrolysates with antihypertensive and antimicrobial properties. The degree of hydrolysis (DH) ranged between 22 and 52 % for Protease and Flavourzyme, respectively. Among all treatments, hydrolysates prepared using Flavourzyme exhibited the highest angiotensin-converting enzyme inhibitory (ACEi) activity, with an IC value of 91 μg/mL. The peptidomics analysis revealed that the peptides identified in Flavourzyme hydrolysate presented molecular features compatible with its bioactivity, like a high density of ACEi sequences per peptide. The hydrolysates were also able to inhibit the growth of Escherichia coli in a range between 9 and 54 % for Alcalase and Alcalase + Flavourzyme, respectively. Peptides in the most active hydrolysate evidenced a high occurrence of proline residues, which is a structural feature of some antimicrobial peptides.
葡萄渣蛋白分离物分别用 Alcalase、Flavourzyme 和蛋白酶水解，或联合水解，以产生具有降血压和抗菌特性的水解产物。蛋白酶和 Flavourzyme 的水解度（DH）分别在 22%至 52%之间。在所有处理中，用 Flavourzyme 制备的水解产物表现出最高的血管紧张素转换酶抑制（ACEi）活性，IC 值为 91μg/mL。肽组学分析表明，Flavourzyme 水解产物中鉴定的肽具有与其生物活性相容的分子特征，如每个肽中 ACEi 序列的高密度。这些水解产物还能够抑制大肠杆菌的生长，Alcalase 和 Alcalase + Flavourzyme 的抑制率分别在 9%至 54%之间。最有效的水解产物中的肽证据表明脯氨酸残基的发生率很高，这是一些抗菌肽的结构特征。
