ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

作者：Mahmoodani Fatemeh; Ghassem Masomeh^*; Babji Abdul Salam; Yusop Salma Mohamad; Khosrokhavar Roya

来源：Journal of Food Science and Technology-Mysore, 2014, 51(9): 1847-1856.

DOI：10.1007/s13197-012-0742-8

• Enzymatic hydrolysis
• ACE inhibitory
• Pangasius sutchi
• Gelatin
• High blood pressure

Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cut-off (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F-3 permeates (MWCO < 1 kDa) of skin (IC50 = 3.2 mu g/ml) and bone (IC50 = 1.3 mu g/ml) gelatins possessed higher ACE inhibitory activity compared to their untreated gelatins and corresponding hydrolyzed fractions. In this study, the major amino acids were Glycine followed by Proline with an increased amount of hydrophobic amino acid content in F-3 permeates of skin (4.01 %) and bone (5.79 %) gelatin. Digestion stability against gastrointestinal proteases did not show any remarkable change on ACE inhibition potency of these permeates. It was concluded that alcalase hydrolysis of P. sutchi by-products could be utilized as a part of functional food or ingredients of a formulated drug in order to control high blood pressure.

• 出版日期2014-9