Irdha Mirdhayati1,2, Joko Hermanianto1, Christofora H Wijaya1, Dondin Sajuthi3, Keizo Arihara4. 1. Department of Food Science and Technology, Researcher at the SEAFAST Centre, Bogor Agricultural University, Bogor, 16680, Indonesia. 2. Faculty of Agricultural and Animal Science, Sultan Syarif Kasim Riau State Islamic University, Pekanbaru, 28293, Indonesia. 3. Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, 16680, Indonesia. 4. Faculty of Animal Science, School of Veterinary Medicine, Kitasato University, Towada-shi, 0348628, Japan.
Abstract
BACKGROUND: The meat of Kacang goat has potential for production of a protein hydrolysate. Functional ingredients from protein hydrolysate of Kacang goat meat were determined by the consistency of angiotensin-converting enzyme (ACE) inhibitory activity and antihypertensive effect. This study examined the potency of Kacang goat protein hydrolysate in ACE inhibition and antihypertensive activity. RESULT: Protein hydrolysates of Kacang goat meat were prepared using sequential digestion of endo-proteinase and protease complex at several concentrations and hydrolysis times. The highest ACE inhibitory activity resulted from a hydrolysate that was digested for 4 h with 5 g kg(-1) of both enzymes. An ACE inhibitory peptide was purified and a novel peptide found with a sequence of Phe-Gln-Pro-Ser (IC50 value of 27.0 µmol L(-1) ). Both protein hydrolysates and a synthesised peptide (Phe-Gln-Pro-Ser) demonstrated potent antihypertensive activities in spontaneously hypertensive rats. CONCLUSION: Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent.
BACKGROUND: The meat of Kacang goat has potential for production of a protein hydrolysate. Functional ingredients from protein hydrolysate of Kacang goat meat were determined by the consistency of angiotensin-converting enzyme (ACE) inhibitory activity and antihypertensive effect. This study examined the potency of Kacang goat protein hydrolysate in ACE inhibition and antihypertensive activity. RESULT: Protein hydrolysates of Kacang goat meat were prepared using sequential digestion of endo-proteinase and protease complex at several concentrations and hydrolysis times. The highest ACE inhibitory activity resulted from a hydrolysate that was digested for 4 h with 5 g kg(-1) of both enzymes. An ACE inhibitory peptide was purified and a novel peptide found with a sequence of Phe-Gln-Pro-Ser (IC50 value of 27.0 µmol L(-1) ). Both protein hydrolysates and a synthesised peptide (Phe-Gln-Pro-Ser) demonstrated potent antihypertensive activities in spontaneously hypertensiverats. CONCLUSION: Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent.
Authors: Yongchang Su; Shicheng Chen; Shuilin Cai; Shuji Liu; Nan Pan; Jie Su; Kun Qiao; Min Xu; Bei Chen; Suping Yang; Zhiyu Liu Journal: Mar Drugs Date: 2021-11-23 Impact factor: 5.118