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Open AccessArticle

In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes

1
Department of Agricultural, Life and Environmental Science, Tottori University, Tottori 680-8550, Japan
2
AgResearch (Grasslands Research Centre), Palmerston North 4442, New Zealand
3
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
4
Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 498; https://doi.org/10.3390/foods8100498
Received: 21 August 2019 / Revised: 4 October 2019 / Accepted: 8 October 2019 / Published: 14 October 2019
(This article belongs to the Special Issue The Benefits of Plant Extracts for Human Health)
This study was investigated to evaluate the antioxidant activity, the angiotensin I-converting enzyme (ACE) inhibition effect, and the α-amylase and α-glucosidase inhibition activities of hot pepper water extracts both before and after their fermentation. The fermented pepper water extract (FP) showed significantly higher total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibition effect, metal chelating activity and ACE inhibition activity compared to the non-fermented raw pepper water extract (RP) (p < 0.05). Meanwhile, the FP showed lower α-amylase and higher α-glucosidase inhibitory activities, but the RP showed similar levels of α-amylase and α-glucosidase inhibitory activities. Taken together, these results suggested that fermented pepper extract using water should be expected to have potentially inhibitory effects against both hyperglycemia and hypertension. View Full-Text
Keywords: pepper; fermentation; hyperglycemia; angiotensin I-converting enzyme (ACE) inhibition; antioxidant pepper; fermentation; hyperglycemia; angiotensin I-converting enzyme (ACE) inhibition; antioxidant
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MDPI and ACS Style

Yeon, S.-J.; Kim, J.-H.; Cho, W.-Y.; Kim, S.-K.; Seo, H.G.; Lee, C.-H. In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes. Foods 2019, 8, 498.

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