Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Soybean Material and Chemicals
2.2. Preparation of Soy Foods
2.2.1. Soymilk
2.2.2. Tofu
2.2.3. Natto
2.2.4. Tempeh
2.2.5. Soy Yogurt
2.2.6. Soybean Sprout
2.3. Simulated In Vitro Digestion of Soy Foods
2.4. Characterization of Digested Soy Foods
2.5. Preparation and Hydrolysis of 7S and 11S Fractions
2.6. Determination of Angiotensin Converting Enzyme (ACE) Inhibitory Activity
2.7. Determination of Peptide Molecular Weight Distribution
2.8. Determination of Soluble Proteins
2.9. Statistical Analysis
3. Results and Discussion
3.1. Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Digested Fermented and Non-Fermented Soy Foods
3.2. Characterization of Digested Soy Foods
3.3. Angiotensin Converting Enzyme (ACE) Inhibitory Capacity and Molecular Weight Distribution of 7S and 11S Hydrolysates
3.4. Effect of Molecular Weight of Peptides on Angiotensin Converting Enzyme (ACE) Inhibitory Activity
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Digested Soy Foods | IC50 (mg/mL) | Soluble Protein (µg/mg) |
---|---|---|
RSoy | 0.19 ± 0.01 d | 368.64 ± 4.25 d |
RTSoyM | 0.10 ± 0.01 a | 546.36 ± 2.04 a,b |
CTSoyM | 0.12 ± 0.01 a,b | 482.38 ± 18.82 a,b,c,d |
PT | 0.20 ± 0.00 d | 432.00 ± 15.31 b,c,d |
RSd3 | 0.15 ± 0.00 b,c | 562.46 ± 10.91 a |
CSd3 | 0.20 ± 0.02 d | 381.32 ± 15.81 c,d |
Nd2 | 0.16 ± 0.01 c,d | 569.60 ± 8.98 a |
Td2 | 0.26 ± 0.00 e | 487.44 ± 2.57 a,b,c |
Yd2 | 0.17 ± 0.01 c,d | 418.19 ± 8.07 c,d |
Samples | IC50 (mg/mL) | Samples | IC50 (mg/mL) |
---|---|---|---|
7S-A | 5.20 ± 0.13 a,A | 11S-A | 2.41 ± 0.38 a,B |
7S-B | 3.55 ± 0.03 b,A | 11S-B | 1.84 ± 0.06 b,B |
7S-C | 0.99 ± 0.01 c,A | 11S-C | 0.40 ± 0.04 c,B |
7S-D | 1.20 ± 0.01 c,A | 11S-D | 0.21 ± 0.02 c,d,B |
7S-E | 1.04 ± 0.01 c,A | 11S-E | 0.15 ± 0.07 d,B |
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Handa, C.L.; Zhang, Y.; Kumari, S.; Xu, J.; Ida, E.I.; Chang, S.K.C. Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation. Processes 2020, 8, 978. https://doi.org/10.3390/pr8080978
Handa CL, Zhang Y, Kumari S, Xu J, Ida EI, Chang SKC. Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation. Processes. 2020; 8(8):978. https://doi.org/10.3390/pr8080978
Chicago/Turabian StyleHanda, Cíntia L., Yan Zhang, Shweta Kumari, Jing Xu, Elza I. Ida, and Sam K. C. Chang. 2020. "Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation" Processes 8, no. 8: 978. https://doi.org/10.3390/pr8080978