Physiological Effects and Indentification of Bioactive Peptides Derived from Fermented Soymilk

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Project title

Code/計畫編號

NSC101-2313-B019-011

Translated Name/計畫中文名

發酵豆乳中活性胜肽的生理機能與純化鑑定

Project Coordinator/計畫主持人

Jenn-Shou Tsai

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=2638029

Year

2012

Start date/計畫起

01-08-2012

Expected Completion/計畫迄

01-07-2013

Bugetid/研究經費

1040千元

ResearchField/研究領域

食品科技(農)

蛋白質經酵素水解後，其水解物中之短鏈胜肽具有抑制血管升壓素轉換酶活性的作用，減少血管升壓素II(Angiotensin II)的形成而可降低血壓。同時，對糖解作用中的α-glucosidase與α-amylase亦具抑制作用，可延緩糖類在體內的吸收，進而降低餐後血糖濃度。另一方面，乳酸菌亦可分泌麩胺酸脫羧酶 (glutamate decarboxylase, GAD)，使麩胺酸轉換成具有降血壓效果之抑制性神經傳導物質，γ-胺基丁酸(GABA)。因此，本計畫的研究目的，以黃豆豆乳為原料，擬以三年期間分別進行，第一年探討蛋白酶輔助（發酵開始時加入蛋白酶）乳酸菌發酵豆乳之發酵物中活性胜肽對ACE的抑制活性與GABA的產量，包括發酵條件的選擇；第二年探討蛋白酶輔助乳酸菌發酵豆乳之發酵物中活性胜肽對α-glucosidase 與α-amylase的抑制活性，包括發酵條件的選擇；第三年則對具有抑制ACE、α-glucosidase與α-amylase活性之物質進行分離、純化與鑑定，並以原發性高血壓大鼠 (spontaneously hypertensive rat, SHR)為對象，探討長期餵食豆乳發酵液(八週)對SHR血壓的影響進行動物試驗。經由本研究的結果，擬研發一種具有調節血壓與血糖生理功效的保健食品。 Protein hydrolysates contain short chain peptides having the inhibitory activities against angiotensin I-converting enzyme (ACE) to reduce the formation of angiotensin II thus reduce blood pressure. And, these peptides could inhibit against α-glucosidase and α-amylase thus lower the postprandial blood sugar levels. In the other hand, the lactic acid bacteria produce glutamate decarboxylase (GAD) which convert glutamic acid into γ-aminobutyric acid, a depressive neurotrasmitter, which could depress the elevation of systolic blood pressure. Therefore, this study will be completed in three years to work on soymilk as materials. First year, the production of ACE inhibitory bioactive peptides and γ-aminobutyric acid (GABA) by protease-facilitated lactic acid fermentation of soymilk will be investigated, include selection of proteases and hydrolysis condition. Second year, the inhibitory effect on α-glucosidase and α-amylase by bioactive peptides will be investigated, include selection of proteases and hydrolysis condition Third year, the highest ACE, α-glucosidase and α-amylase inhibitory activity of bioactive peptides will be further purified by reverse-phase HPLC and identified the amino acid sequences. And, the fermented liquid will be administered to spontaneously hypertensive rat (SHR) in the long-term (8 weeks) administration and evaluated the physiological effects on regulating blood pressure of the SHR. From this study, the basic information for development of health foods on blood pressure and sugar regulation will be established.

Keyword(s)

發酵豆乳
活性胜肽
血管升壓素轉換酶
γ-胺基丁酸
α-葡萄糖苷酶
α-澱粉酶
調節血壓
調節血糖
Fermented soymilk
Bioactive peptide
Angiotensin I-converting enzyme (ACE)
γ-aminobutyric acid (GABA)
α-Glucosidase
α-Amylase
Blood pressure regulation
Blood sugar regulation

DSpace CRIS

Physiological Effects and Indentification of Bioactive Peptides Derived from Fermented Soymilk

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