Evaluation of the ACE-inhibitory activity of egg-white proteins degraded with pepsin
Aleksandra Zambrowicz , Monika Timmer , Ewelina Eckert , Tadeusz Trziszka
Increasing the potency of antihypertensive food-derived peptides is a critical and important step in the development of natural drugs for cardiovascular diseases prevention. We have proposed the egg-white protein precipitate (EWPP) obtained as a byproduct of cystatin and lysozyme isolation as a potential source of ACE-inhibitory peptides derived by pepsin digestion. The results indicated that hydrolysis of EWPP with pepsin produced the ACE inhibitory activity. During 3-h hydrolysis (DH: 38.3%), the IC50 value of EWPP hydrolysate was signifi cantly increased and fi nally reached IC50=643.1 μg/mL. This hydrolysate was further fractionated by RP-HPLC. The peptide fraction exhibiting the highest ACE inhibitory activity was rechromatographed. Three peptide subfractions exhibiting ACE-inhibitory activities of 69.0, 25.0, and 37.6 μg/mL were further characterised. In each of them, mixtures of peptides with different molecular masses were observed. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
|Journal series||Polish Journal of Food and Nutrition Sciences, ISSN 1230-0322, (A 15 pkt)|
|Keywords in English||ACE-inhibitory peptide, Egg-white proteins, Hydrolysate, Ovalbumin|
|Score|| = 10.0, 09-09-2020, ArticleFromJournal|
= 15.0, 09-09-2020, ArticleFromJournal
|Publication indicators||= 5; = 4; : 2013 = 0.6; : 2014 = 0.643 (2) - 2017=1.76 (5)|
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