Accumulation and Identification of Angiotensin-Converting Enzyme Inhibitory Peptides from Wheat Germ

作者：Yang, Runqiang; Zou, Yu; Yu, Nanjing; Gu, Zhenxin^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(8): 3598-3605.

DOI：10.1021/jf104998s

• Wheat germ
• incubation
• ACE
• peptide

The incubation conditions of wheat germ for angiotensin I-converting enzyme inhibitory activity (ACEI) elevation and peptide accumulation were investigated, and five ACE inhibitory peptides were obtained. The effect of individual factors such as incubation time, temperature, initial pH, and liquid to solid ratio on ACEI and peptide concentration of incubation medium was evaluated, respectively. The combinations of four factors were further optimized using a Box-Behnken design. Under the best incubation condition (pH 4.4 with a liquid to solid ratio 8.14 mL/g at temperature 47 degrees C, for 7 h), maximum ACEI (92.16%) and peptide concentration (88.12 mg/g) were obtained, which were 6.2- and 2.4-fold, respectively, as compared to the unincubated wheat germ. After they were purified, five ACE inhibitory peptides, VEV, W, NPPSV, QV, and AMY, were identified by liquid chromatography/tandem mass spectrometry. The IC50 were 115.20, 94.87, 40.56, 26.82, and 5.86, mu M, respectively.

• 出版日期2011-4-27
• 单位南京农业大学