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Production of Angiotensin-I Converting Enzyme Inhibitory Hydrolysates from Egg Albumen
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 Title & Authors
Production of Angiotensin-I Converting Enzyme Inhibitory Hydrolysates from Egg Albumen
Kim, H.S.; Ham, J.S.; Jeong, S.G.; Yoo, Y.M.; Chae, H.S.; Ahn, C.N.; Lee, J.M.;
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ACE (Angiotensin-I converting enzyme) inhibitory peptides derived from foods are thought to suppress high blood pressure by inhibiting ACE. We tried to make efficient production of the ACE inhibitory hydrolysate from egg albumen. A hydrolysate digested by neutrase presented the highest ACE inhibitory activity () and the proper proteolysis was occurred by 1.0% enzyme addition and 4 h incubation at . Antihypertensive effect of neutrase hydrolysate was investigated in spontaneously hypertensive rats (SHR, n=5). Systolic blood pressure (SBP) was decrease by 6.88% (-14.14 mmHg, p<0.05) at 3 h after oral administration of 300 mg/kg body weight, and by 13.33% (-27.72 mmHg, p<0.05) by emulsified hydrolysate. These results showed that it is very effective to utilize egg albumen as a protein source for the production of ACE inhibitory peptides. However, further studies are required to investigate the methods to increase recovery yield and the isolation of active peptide is necessary for determining its sequence responsible for ACE inhibitory activity.
Angiotensin-I Converting Enzyme;Egg Albumen;Hydrolysate;
 Cited by
Effects of Casein Hydrolysate on the Systolic Blood Pressure and Serum Lipid Profiles in Spontaneously Hypertensive Rats,Do, Jeong-Ryong;Back, Su-Yeon;Lim, Sang-Dong;Kim, Hyun-Ku;Sung, Ki-Seung;Han, Chan-Kyu;

한국축산식품학회지, 2010. vol.30. 4, pp.545-550 crossref(new window)
분리대두단백질 가수분해물의 Angiotensin-I Converting Enzyme 저해효과,백수연;도정룡;도건표;김현구;

한국식품영양과학회지, 2010. vol.39. 1, pp.8-13 crossref(new window)
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