Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

In this study, potential Angiotensin Converting Enzyme (ACE) inhibitory activity of common dry beans, dry pinto beans and green lentils were determined and the effects of different heat treatment periods were investigated. In vitro gastrointestinal digestion was applied after heat treatment, and sta...

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Veröffentlicht in:	European food research & technology 2009-10, Vol.229 (6), p.915-921
Hauptverfasser:	Akıllıoğlu, H. Gül, Karakaya, Sibel
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Beans Bioavailability Biological and medical sciences Biotechnology Blood pressure Chemistry Chemistry and Materials Science Digestive system Engineering Enzymes Food Food industries Food Science Forestry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Gastrointestinal tract Heat treating Heat treatment Hypertension Legumes Original Paper Peptides Physiology Proteins Studies
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Zusammenfassung:	In this study, potential Angiotensin Converting Enzyme (ACE) inhibitory activity of common dry beans, dry pinto beans and green lentils were determined and the effects of different heat treatment periods were investigated. In vitro gastrointestinal digestion was applied after heat treatment, and stability of the ACE inhibitory activity was determined. Crude protein extracts of legume samples showed 4.08–28.54% ACE inhibition activities. 30-min heat treatment caused a decrease in ACE inhibitory activity; however, 50-min heat treatment was observed to be beneficial for the release of ACE inhibitory peptides from the three legume species ( p
ISSN:	1438-2377 1438-2385
DOI:	10.1007/s00217-009-1133-x