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The impact of fermentation and in vitro digestion on the formation of angiotensin-I-converting enzyme inhibitory activity from pea and whey protein

(2003) JOURNAL OF DAIRY SCIENCE. 86(2). p.429-438
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Abstract
Pea and whey protein were fermented by Lactobacillus helveticus and Saccharomyces cerevisiae in monoculture and in combination at 28 and 37degreesC in order to release angiotensin-I-converting enzyme (ACE) inhibitory peptides. The fermentation products were subjected to in vitro gastrointestinal digestion, and the digests of nonfermented samples served as controls. After fermentation, the ACE inhibitory activity (%) increased by 18 to 30% for all treatments, except for the fermentations of whey protein with Saccharomyces cerevisiae at 28 C, where no significant change was observed. After digestion, however, both fermented and nonfermented samples reached maximum ACE inhibitory activity. The whey digests tended to have lower (50%) inhibitory concentrations (IC50; 0.14 to 0.07 mg/ ml), hence, higher ACE inhibitory activity, than the pea digests. (0.23 to 0.11 mg/ml). The nonfermented whey protein digest showed the highest ACE inhibitory activity of all. For pea protein, the nonfermented sample had the lowest IC50 value. These results suggest that in vitro gastrointestinal digestion was the predominant factor controlling the formation of ACE inhibitory activity, hence, indicating its importance in the bioavailability of ACE inhibitory peptides.
Keywords
PURIFICATION, SOUR MILK, CHEESE, MILK-PROTEINS, STRUCTURAL-ANALYSIS, ANTIHYPERTENSIVE PEPTIDES, BIOACTIVE PEPTIDES, LACTOBACILLUS-HELVETICUS, gastrointestinal digestion SPONTANEOUSLY HYPERTENSIVE RATS, fermentation, ACE inhibitory peptide, BACTERIA

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Citation

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Chicago
Vermeirssen, Vanessa, John Van Camp, Karel Decroos, L Van Wijmelbeke, and Willy Verstraete. 2003. “The Impact of Fermentation and in Vitro Digestion on the Formation of angiotensin-I-converting Enzyme Inhibitory Activity from Pea and Whey Protein.” Journal of Dairy Science 86 (2): 429–438.
APA
Vermeirssen, Vanessa, Van Camp, J., Decroos, K., Van Wijmelbeke, L., & Verstraete, W. (2003). The impact of fermentation and in vitro digestion on the formation of angiotensin-I-converting enzyme inhibitory activity from pea and whey protein. JOURNAL OF DAIRY SCIENCE, 86(2), 429–438.
Vancouver
1.
Vermeirssen V, Van Camp J, Decroos K, Van Wijmelbeke L, Verstraete W. The impact of fermentation and in vitro digestion on the formation of angiotensin-I-converting enzyme inhibitory activity from pea and whey protein. JOURNAL OF DAIRY SCIENCE. 2003;86(2):429–38.
MLA
Vermeirssen, Vanessa, John Van Camp, Karel Decroos, et al. “The Impact of Fermentation and in Vitro Digestion on the Formation of angiotensin-I-converting Enzyme Inhibitory Activity from Pea and Whey Protein.” JOURNAL OF DAIRY SCIENCE 86.2 (2003): 429–438. Print.
@article{209854,
  abstract     = {Pea and whey protein were fermented by Lactobacillus helveticus and Saccharomyces cerevisiae in monoculture and in combination at 28 and 37degreesC in order to release angiotensin-I-converting enzyme (ACE) inhibitory peptides. The fermentation products were subjected to in vitro gastrointestinal digestion, and the digests of nonfermented samples served as controls. After fermentation, the ACE inhibitory activity (\%) increased by 18 to 30\% for all treatments, except for the fermentations of whey protein with Saccharomyces cerevisiae at 28 C, where no significant change was observed. After digestion, however, both fermented and nonfermented samples reached maximum ACE inhibitory activity. The whey digests tended to have lower (50\%) inhibitory concentrations (IC50; 0.14 to 0.07 mg/ ml), hence, higher ACE inhibitory activity, than the pea digests. (0.23 to 0.11 mg/ml). The nonfermented whey protein digest showed the highest ACE inhibitory activity of all. For pea protein, the nonfermented sample had the lowest IC50 value. These results suggest that in vitro gastrointestinal digestion was the predominant factor controlling the formation of ACE inhibitory activity, hence, indicating its importance in the bioavailability of ACE inhibitory peptides.},
  author       = {Vermeirssen, Vanessa and Van Camp, John and Decroos, Karel and Van Wijmelbeke, L and Verstraete, Willy},
  issn         = {0022-0302},
  journal      = {JOURNAL OF DAIRY SCIENCE},
  keyword      = {PURIFICATION,SOUR MILK,CHEESE,MILK-PROTEINS,STRUCTURAL-ANALYSIS,ANTIHYPERTENSIVE PEPTIDES,BIOACTIVE PEPTIDES,LACTOBACILLUS-HELVETICUS,gastrointestinal digestion SPONTANEOUSLY HYPERTENSIVE RATS,fermentation,ACE inhibitory peptide,BACTERIA},
  language     = {eng},
  number       = {2},
  pages        = {429--438},
  title        = {The impact of fermentation and in vitro digestion on the formation of angiotensin-I-converting enzyme inhibitory activity from pea and whey protein},
  volume       = {86},
  year         = {2003},
}

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