Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Purification of an ACE Inhibitory Peptide from Hydrolysates of Duck Meat Protein

  • Kim, So-youn (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Sun-hye (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2003.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

An angiotensin converting enzyme (ACE) inhibitory peptide was isolated and purified from the hydrolysates of duck meat protein. Duck meat protein was hydrolyzed using trypsin at 37$^{\circ}C$ for 2 hrs. An ACE inhibitory peptide was purified using membrane filtration, anion exchange chromatography, gel permeation chromatography, fast protein liquid chromatography, normal phase HPLC. The purified inhibitory peptide was identified to be a tetrapeptide, Glu-Asp-Leu-Glu having $IC_{50}$/ value of 85.9 $\mu$M.

Keywords

References

  1. Meisel H. 1997. Biochemical properties of regulatory pep-tides derived from milk proteins. Biopoly 43: 119-128 https://doi.org/10.1002/(SICI)1097-0282(1997)43:2<119::AID-BIP4>3.0.CO;2-Y
  2. Ariyoshi Y. 1993. Angiotensin-converting enzyme inhibitors derived from food proteins. Trends Food Sci Technol 4: 139-145 https://doi.org/10.1016/0924-2244(93)90033-7
  3. Yamamoto N. 1997. Antihypertensive peptides derived from food proteins. Biopoly 43: 129-134 https://doi.org/10.1002/(SICI)1097-0282(1997)43:2<129::AID-BIP5>3.0.CO;2-X
  4. Abubakar A, Saito T, Kitazawa H, Kawai Y, Itoh T. 1998. Structural analysis of new antihypertensive peptides derived from cheese whey protein by proteinase K digestion. J Dairy Sci 81: 3131-8 https://doi.org/10.3168/jds.S0022-0302(98)75878-3
  5. FitzGerald RJ, Meisel H. 2000. Milk protein-derived peptide inhibitors of angiotensin-I-converting enzyme. Br J Nutr I: S33-7
  6. Oshima G, Shimabukuro H, Nagasawa K. 1979. Peptide in-hibitors of angiotensin I-converting enzyme in digests of gelatin by bacterial collagenase. Biochem Biophys Acta 566: 128-137 https://doi.org/10.1016/0005-2744(79)90255-9
  7. Matsumura N, Fujii M, Takeda Y, Shimizu T. 1993. Angi-otensin I-converting enzyme inhibitory peptides derived from bonito bowels autolysate. Biosci Biotech Biochem 57: 695-697 https://doi.org/10.1271/bbb.57.695
  8. Wu J, Ding X. 2001. Hypotensive and physiological effect of angiotensin converting enzyme inhibitory peptides de-rived from soy protein on spontaneously hypertensive rats. J Agric Food Chem 49: 501-506 https://doi.org/10.1021/jf000695n
  9. Fujita H, Yokoyama K, Yoshikawa M. 2000. Classification and antihypertensive activity of angiotensin l-converting en-zyme inhibitory peptides derived from food proteins. J Food Sci 65: 564-569 https://doi.org/10.1111/j.1365-2621.2000.tb16049.x
  10. Nam H. 1979. Studies on the effect of duck-meat on human blood cholesterol. J Kor Soc Food Nutr 8: 137-142
  11. Eklund A. 1976. On the determination of available lysine in casein and rapeseed protein concentrates using TNBS as a reagent for free epsilon amino group of lysine. Anal Bio-chem 70: 434-439
  12. Laemmli UK. 1970. Cleavage of structural properties during the assembly of the head of bacteriophage T4. Nature 227: 680-685 https://doi.org/10.1038/227680a0
  13. Cushman DW, Cheung HS. 1971. Spectrophotometric assay and properties of the ACE of rabbit lung. Biochem Phar-macol 20: 1637-1638 https://doi.org/10.1016/0006-2952(71)90292-9
  14. Noh H, Song KB. 2001. Isolation of an angiotensin con-verting enzyme inhibitor from Oenanthe javanica. Agric Chem Biotechnol 44: 98-99
  15. Kim J, Jung H, Song KB. 2002. Isolation of angiotensin converting enzyme inhibitor from Compositae plants. Nutra-ceut Food 7: 157-161 https://doi.org/10.3746/jfn.2002.7.2.157
  16. Park E, Cho Y, Song KB. 1998. Isolation of angiotensin converting enzyme inhibitory peptide from beef bone extract hydrolysate. Agric Chem Biotechnol 41: 270-272
  17. Shin S, Song KB. 1999. Comparison between bovine hide and pigskin gelatins and preparation of gelatin hydrolysates. J Food Sci Nutr 4: 14-17
  18. Sun NK, Song KB. 2000. Partial purification of mussel ad-hesive protein from Mytilus edulis and preparation of mussel protein hydrolysates. J Food Sci Nutr 5: 148-152
  19. Nakashima Y, Arihara K, Sasaki HM, Ishikawa S, Itoh M. 2002. Antihypertensive activities of peptides derived from porcine skeletal muscle myosin in spontaneously hyperten-sive rats. J Food Sci 67: 434-437 https://doi.org/10.1111/j.1365-2621.2002.tb11424.x

Cited by

  1. Purification of an iron-binding nona-peptide from hydrolysates of porcine blood plasma protein vol.44, pp.3, 2009, https://doi.org/10.1016/j.procbio.2008.12.001
  2. Biological activity from the gelatin hydrolysates of duck skin by-products vol.47, pp.7, 2012, https://doi.org/10.1016/j.procbio.2012.04.009
  3. Effect of enzyme type and hydrolysis conditions on the in vitro angiotensin I-converting enzyme inhibitory activity and ash content of hydrolysed whey protein isolate vol.45, pp.4, 2010, https://doi.org/10.1111/j.1365-2621.2010.02210.x
  4. Isolation of an Angiotensin Converting Enzyme Inhibitory Peptide from Irradiated Bovine Blood Plasma Protein Hydrolysates vol.68, pp.8, 2003, https://doi.org/10.1111/j.1365-2621.2003.tb07047.x
  5. Isolation of Iron-Binding Peptides from Sunflower (Helianthus annuus L.) Seed Protein Hydrolysates vol.42, pp.7, 2013, https://doi.org/10.3746/jkfn.2013.42.7.1162
  6. A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzyme vol.97, pp.3, 2003, https://doi.org/10.1016/j.foodchem.2005.06.006
  7. 한우 등심과 우둔에서 추출한 Myosin B의 효소적 가수분해물의 단백질 변화와 Angiotensin -I- Converting Enzyme(ACE) 저해효과 vol.49, pp.1, 2007, https://doi.org/10.5187/jast.2007.49.1.129
  8. Purification and Characterization of a Novel Angiotensin I-Converting Enzyme Inhibitory Peptide Derived from an Enzymatic Hydrolysate of Duck Skin Byproducts vol.60, pp.40, 2003, https://doi.org/10.1021/jf3023172