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2013 (Vol. 5, Issue: 09)
Article Information:

Production of Angiotensin I Converting Enzyme Inhibitory Peptides from Peanut Meal Fermented with Lactic Acid Bacteria and Facilitated with Protease

Yuan Zeng, Naifu Wang and Wei Qian
Corresponding Author:  Naifu Wang 

Key words:  ACE inhibitory activity, antihypertensive, fermentation, lactic acid bacteria, peanut meal, protease addition,
Vol. 5 , (09): 1198-1203
Submitted Accepted Published
May 21, 2013 June 11, 2013 September 05, 2013
Abstract:

The aim of this study was to develop a simpler and cheaper technique using a combination of Lactic Acid Bacteria (LAB) fermentation and protease hydrolysis to accelerate the production of bioactive peptides in peanut meal. Firstly, peanut meal was fermented with a total of 14 LAB strains to assay in vitro Angiotensin I Converting Enzyme (ACE) inhibitory activity and Degree of Hydrolysis (DH). Among the strains used, Lactobacillus plantarum Lp6 was selected for further studies because of its highest ACE inhibitory activity (47.834.92%) and DH of protein (2.290.51%). The addition of protease during the fermentation could highly improve the soluble protein, DH and ACE inhibitory activity of peanut meal. Molecular weight distribution analysis revealed the Extracts from Fermented Peanut Meal (EFPM) was mainly composed of oligopeptides. The ACE inhibitory activity of EFPM remained stable after pepsin and pancreatin treatments simulating an in vitro gastrointestinal digestion. Furthermore, the EFPM exerted potent antihypertensive effect in Spontaneously Hypertensive Rats (SHR) after oral administrations at a dose of 200 or 500 mg/kg body weight. In conclusion, the peanut meal fermented with L. plantarum Lp6 and facilitated with protease could serve as a useful antihypertensive product in the prevention and treatment of hypertension.
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  Cite this Reference:
Yuan Zeng, Naifu Wang and Wei Qian, 2013. Production of Angiotensin I Converting Enzyme Inhibitory Peptides from Peanut Meal Fermented with Lactic Acid Bacteria and Facilitated with Protease.  Advance Journal of Food Science and Technology, 5(09): 1198-1203.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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