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Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin‐I converting enzyme ( ACE ) inhibitory activity, antioxidant activities and physicochemical profiles
Author(s) -
Chen Jiwang,
Chen Yue,
Xia Wenshui,
Xiong Youling L.,
Ye Ran,
Wang Hongxun
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13002
Subject(s) - chemistry , hydrolysate , antioxidant , enzymatic hydrolysis , hydrolysis , chromatography , biochemistry , thiobarbituric acid , enzyme , ultrafiltration (renal) , food science , lipid peroxidation
Summary In this study, grass carp peptides were prepared by enzymatic hydrolysis of grass carp protein using the combination of Alcalase and Neutrase, and angiotensin‐I converting enzyme ( ACE ) inhibitory activity in vitro , antihypertensive activity in vivo , antioxidant activities, and physicochemical properties of peptides achieved from grass carp protein were characterised after ultrafiltration and desalted processes using mixed ion exchange resins. The purified peptides exhibited strong ACE inhibitory activity ( IC 50 = 105 μg mL −1 ), antihypertensive activity with the maximal drop for systolic blood pressure ( SBP ) of 43 mmHg at a dosage of 100 mg per kg body weight in spontaneously hypertensive rat ( SHR ), and antioxidant activities indicated by thiobarbituric acid‐reactive substance values in a liposome‐oxidising system, radical‐scavenging activity and chelation of metal ions (Fe 2+ ). The molecular weight of peptides was <1000 Da. Compared to grass carp protein, the peptides separated from enzymatic hydrolysates possessed similar amino acid compositions, but contained higher concentrations of essential amino acids. Moreover, the peptides exhibited excellent solubility at a wide range of pH values from 2 to 10, and lower apparent viscosity than the protein. The peptides separated from enzymatic hydrolysates might be used as a promising ingredient in antihypertensive functional foods and nutraceuticals.