Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmo salar L.) skin

التفاصيل البيبلوغرافية
العنوان: Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmo salar L.) skin
المؤلفون: Chen-Yue Li, Liu Wenying, Ruizeng Gu, Yi Weixue, Mu-Yi Cai
المصدر: Food Research International. 44:1536-1540
بيانات النشر: Elsevier BV, 2011.
سنة النشر: 2011
مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, Molecular mass, biology, Peptide, biology.organism_classification, High-performance liquid chromatography, Papain, chemistry.chemical_compound, Enzyme, chemistry, Enzymatic hydrolysis, Renin–angiotensin system, Salmo, Food Science
الوصف: Collagen extracted from Atlantic salmon ( Salmo salar L.) skin (which is normally discarded in the process of manufacture) was hydrolyzed with Alcalase and papain, and treated by multistage separation. The salmon skin collagen peptides (SSCP) obtained had high protein content (91.20 ± 1.03%) and low molecular weights, 90.79% of which were less than 1000 Da. SSCP was then separated by reversed-phase high performance liquid chromatography. Eleven major fractions were collected and their angiotensin I-converting enzyme (ACE) inhibitory activity was assayed. Fractions 5 and 7 displaying higher ACE inhibitory activity were subjected to mass spectrometer to identify the ACE inhibitory peptides. A total of eleven peptide sequences were identified, and two dipeptides, Ala-Pro and Val-Arg, were selected for further ACE inhibitory activity analysis. The ACE inhibitory activities of Ala-Pro (IC 50 = 0.060 ± 0.001 mg/ml) and Val-Arg (IC 50 = 0.332 ± 0.005 mg/ml) were found to be approximately 20- and 4-fold higher than that of SSCP (1.165 ± 0.087 mg/ml), respectively.
تدمد: 0963-9969
DOI: 10.1016/j.foodres.2011.04.006
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1fa9e736eaab852dd0ccc25bdb202579
https://doi.org/10.1016/j.foodres.2011.04.006
Rights: CLOSED
رقم الانضمام: edsair.doi...........1fa9e736eaab852dd0ccc25bdb202579
قاعدة البيانات: OpenAIRE
الوصف
تدمد:09639969
DOI:10.1016/j.foodres.2011.04.006