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Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice

Paper ID Volume ID Publish Year Pages File Format Full-Text
36366 45131 2006 7 PDF Available
Title
Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice
Abstract

The kinetics of angiotensin-I converting enzyme inhibitory peptide production from bonito muscle in an artificial gastric juice was studied. Produced peptides were purified with an affinity column coupled with an antibody against an inhibitory peptide found in tuna (PTHIKWGD), and further with an HPLC column, and then characterized. Although the inhibitory effect was observed immediately after the start of digestion in samples before affinity purification, most activities were due to generated peptide fragments as competitive substrates of ACE. Potent inhibitory activities as real inhibitors were mostly found in the affinity purified peptide fragments. After 24–48 h digestion, two peptides HERDPTHIKWGD and PTHIKWGD, which contained the same sequence as the tuna inhibitory peptide, were major components in the affinity purified samples and their IC50 values were about 8 μM.

Keywords
Angiotensin-I converting enzyme; Inhibitory peptide; Bonito; Pepsin; Anti-peptide antibody
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Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 41, Issue 3, March 2006, Pages 505–511
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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