Macroporous Adsorption Resin Isolation and Stability of Angiotensin-converting Enzyme (ACE) Inhibitory Activity of Antihypertensive Peptides Derived from Grass Carp Protein

doi:10.7506/spkx1002-6300-200918001

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18): 25-28.doi: 10.7506/spkx1002-6300-200918001

Macroporous Adsorption Resin Isolation and Stability of Angiotensin-converting Enzyme (ACE) Inhibitory Activity of Antihypertensive Peptides Derived from Grass Carp Protein

CHEN Ji-wang1，SUN Qing1，XIA Wen-shui1,2

1. School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China ；
2. School of Food Science and Technology, Jiangnan Unviersity, Wuxi 214122, China

Received:2009-03-02 Revised:2009-06-07 Online:2009-09-15 Published:2010-12-29
Contact: CHEN Ji-wang E-mail:jiwangchen@yahoo.com.cn

Abstract

Abstract:

Various macroporous adsorption resins were used for the isolation of antihypertensive peptides from grass carp protein hydrolysate with the hydrolysis degree of 34.52% and the stability of angiotensin-converting enzyme (ACE) inhibitory activity of the peptides was analyzed. Among 8 types of macroporous adsorption resin tested, DA201-C had the best adsorption capability. The peptide fraction eluted by 75% ethanol displayed the highest ACE inhibitory activity with the IC50 of 1.52 mg/ml. After isolation, the ash content was decreased from 9.47% to 2.34%, while the contents of peptide and protein were increased from 72.81% to 81.26% and 80.24% to 92.42%, respectively. Pepsin, pancreatin, neutral and low acidic pH, heating at temperatures below 55 ℃ and concentrations of NaCl solution below 1000 mmol/L all had slight effects on the ACE inhibitory activity of the peptides.

Key words: grass carp, antihypertensive peptides, macroporous adsorption resin, angiotensin-converting enzyme (ACE) inhibitory activity

CLC Number:

TS254.1

CHEN Ji-wang1，SUN Qing1，XIA Wen-shui1,2. Macroporous Adsorption Resin Isolation and Stability of Angiotensin-converting Enzyme (ACE) Inhibitory Activity of Antihypertensive Peptides Derived from Grass Carp Protein[J]. FOOD SCIENCE, 2009, 30(18): 25-28.

[1]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[2]	LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang. Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage [J]. FOOD SCIENCE, 2021, 42(7): 220-225.
[3]	LI Chen, GAO Liufang, CUI Xiaodong, HAN Yuhang, ZHU Danxu, LI Jiao. Affinity Chromatographic Puriﬁcation and Enzymatic Characterization of Trypsin from Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(10): 178-183.
[4]	LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian. Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods [J]. FOOD SCIENCE, 2020, 41(4): 80-85.
[5]	ZHANG Yujie, GUO Xingyue, DOU Gaole, AI Youwei, WANG Limei, WANG Hongxun, HOU Wenfu. Processing Optimization and Preservation of High-Quality Preserved Grass Carp Products [J]. FOOD SCIENCE, 2020, 41(24): 223-232.
[6]	HOU Wenfu, YUE Qiqi, HAN Qianhui, WANG Hongxun, ZHOU Min, MIN Ting, PAN Siyi. Inhibition of ε-Poly-lysine on Dominant Spoilage Bacteria in Grass Carp and Its Effect on Microbial Diversity during Cold Storage [J]. FOOD SCIENCE, 2020, 41(17): 223-230.
[7]	LI Xuepeng, LIU Cikun, WANG Jinxiang, ZHOU Mingyan, LIN Boyan, LI Wenxie, ZHU Wenhui, LI Jianrong, LIN Hong. Effect of Alkylperoxyl Radical Oxidation on Heat-Induced Aggregation Behavior of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2020, 41(17): 9-16.
[8]	JIANG Chenyu, QIU Weiqiang, YUN Sanyue, ZHAO Yue, ZHANG Mingchen, ZHOU Yu, CHEN Shunsheng. Changes in Flavor Compounds during Processing of Deep-Fried Grass Carp [J]. FOOD SCIENCE, 2019, 40(2): 192-199.
[9]	XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng. Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp [J]. FOOD SCIENCE, 2019, 40(16): 160-168.
[10]	JIA Shengnan, YANG Fang, ZANG Jinhong, XIA Wenshui, JIANG Qixing, XU Yanshun, YU Peipei. Effect of Cytoskeletal Protein Degradation on Texture of Grass Carp (Ctenopharyngodon idella) during Ice Storage [J]. FOOD SCIENCE, 2019, 40(13): 1-7.
[11]	LIN Wanling, DING Mo, YANG Xianqing, WANG Jinxu, LI Laihao, ZHAI Honglei, WU Yanyan, MA Xuejun. Effect of Steam Cooking Combined with Water Extract from Perilla Leaves on the Quality of Prepared Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage [J]. FOOD SCIENCE, 2019, 40(13): 237-244.
[12]	CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Jianhui, WANG Faxiang. Effect of a Natural Preservative Combination Containing Chitosan on Changes in Muscle Proteins from Grass Carp during Cold Storage [J]. FOOD SCIENCE, 2019, 40(11): 207-213.
[13]	FENG Jing, LIN Wanling, LI Laihao, YANG Xianqing, WANG Jinxu, WU Yanyan, HUANG Hui, HU Xiao, HAO Shuxian. Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp (Ctenopharyngodon idellus C. et V) during Crispness Formation [J]. FOOD SCIENCE, 2018, 39(4): 1-5.
[14]	GAO Wenhong, YE Ruisen, PAN Tingtiao, ZENG Xin’an. Analysis of Structural Changes of Surimi Proteins during Frozen Storage by Raman Spectroscopy [J]. FOOD SCIENCE, 2018, 39(24): 71-77.
[15]	KANG Cuicui, SHI Wenzheng, FANG Lin, WANG Xichang. Effects of Different Freezing Methods on the Volatile Components of Grass Carp Meat [J]. FOOD SCIENCE, 2018, 39(14): 229-235.

Macroporous Adsorption Resin Isolation and Stability of Angiotensin-converting Enzyme (ACE) Inhibitory Activity of Antihypertensive Peptides Derived from Grass Carp Protein

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments