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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

Vanessa Vermeirssen, John Van Camp UGent, Karel Decroos, L Van Wijmelbeke and Willy Verstraete UGent (2003) JOURNAL OF DAIRY SCIENCE. 86(2). p.429-438
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
JOURNAL OF DAIRY SCIENCE
J. Dairy Sci.
volume
86
issue
2
pages
429-438 pages
Web of Science type
Article
Web of Science id
000181194300003
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.139 (2003)
JCR rank
4/94 (2003)
JCR quartile
1 (2003)
ISSN
0022-0302
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
209854
handle
http://hdl.handle.net/1854/LU-209854
date created
2004-04-08 11:21:00
date last changed
2016-12-19 15:38:00
@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},
}

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.