Inhibitory Effect of Peptides on Angiotensin I Converting Enzyme Produced from Dried Mackerel Hydrolysates

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Project title

Code/計畫編號

NSC90-2214-E019-002

Translated Name/計畫中文名

鯖柴魚水解物中胜[月太]對血管升壓素轉換酵素的抑制效果

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=712017

Year

2001

Start date/計畫起

01-08-2001

Expected Completion/計畫迄

01-07-2002

Bugetid/研究經費

645千元

ResearchField/研究領域

食品科技(農)

本研究利用四種商業用蛋白水[月太]：Alcalase、Prozyme 6、Protease N、Flavourzyme水解鯖柴魚粉，經一次與二次水解，製成鯖柴魚水解物。鯖柴魚粉經酵素水解後其可溶性蛋白質、胜[月太]含量、ACE (Angiotensin I converting enzyme)抑制能力均上昇。經酵素水解後可溶性蛋白含量介於131-254mg/g，遠高於熱水抽出物的24mg/g。經酵素水解後含量介於103-196mg/g，遠高於熱水抽出物的13mg/g。鯖柴魚水解液IC50值介於0.14mg/ml–0.42mg/ml。抑制效果以Protease N水解兩小時後再以Flavourzyme二次水解30分鐘最佳，IC50=0.14mg/ml。 The dried mackerel was hydrolyzed by Alcalase, Prozyme 6, Protase N (primary hydrolysis) and Flavourzyme (secondary hydrolysis) to produce low bitterness of dried mackerel hydrolysates. Enzymatic hydrolysate had higher soluble protein, peptide content and ACE inhibitory activity than hot water extract. Hydrolysate's soluble protein content was 131-254 mg/g higher than that of hot water extract being 24 mg/g. Hydrolysate's peptide content was 103-196 mg/g higher than that of hot water extract being 13 mg/g. The IC50 value of dried mackerel hydrolysate was in the extent of 0.14 mg/ml-0.42 mg/ml . The hydrolysate using Protease N for 2 hr and Flavourzyme 0.5 hr showed the highest inhibitory activity, and IC50 value was 0.14mg/ml.

Keyword(s)

鯖柴魚
酵素水解
血管升壓素轉換脢
Dried mackerel
Peptide
Enzymatic hydrolysis
Angiotensin I converting enzyme

DSpace CRIS

Inhibitory Effect of Peptides on Angiotensin I Converting Enzyme Produced from Dried Mackerel Hydrolysates

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