Angiotensin I-converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla, Labeo rohita and Cirrhinus mrigala) using Flavorzyme

作者：Elavarasan Krishnamoorthy; Shamasundar Bangalore Aswathnarayan^*

来源：International Journal of Food Science and Technology, 2014, 49(5): 1344-1350.

DOI：10.1111/ijfs.12435

• freshwater carps
• Angiotensin I-converting enzyme inhibitory activity
• flavorzyme
• Lineweaver-Burk plot
• protein hydrolysates
• in vitro gastrointestinal digestion

Fish protein hydrolysates from three freshwater carps, Catla catla, Labeo rohita and Cirrhinus mrigala with different degree of hydrolysis (DH) (5%, 10%, 15% and 20%), were prepared using Flavorzyme enzyme and designated as HCF, HRF and HMF, respectively. The angiotensin I-converting enzyme (ACE) inhibitory activity of hydrolysates was found to vary from 43 +/- 2% to 71 +/- 3%. Based on ACE inhibitory activity, HRF with DH-15% was taken up for further study. The mode of ACE activity inhibition by HRF-DH 15% was mixed type as revealed by Lineweaver-Burk plot. Sequential digestion of HRF-DH 15% using pepsin and pancreatin decreased the ACE inhibitory activity from 76% to 63%. Partial purification of HRF-DH 15% by size exclusion chromatography gave three different fractions designated as F-1, F-2 and F-3 with the molecular mass in the range of 6456-407Da. Fraction 2 had significantly higher ACE inhibitory activity than the other fractions.

• 出版日期2014-5