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 |
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| creator | Akıllıoğlu, H. Gül Karakaya, Sibel |
| description | 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
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| doi_str_mv | 10.1007/s00217-009-1133-x |
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p
< 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (
p
< 0.05), mainly green lentil digests by a factor of 10.91–23.65 against ACE in comparison with raw sample. It was observed that IC
50
values of common beans, pinto beans and green lentils after digestion were 0.78–0.83, 0.15–0.69 and 0.008–0.89 mg protein/mL, respectively.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-009-1133-x</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>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</subject><ispartof>European food research & technology, 2009-10, Vol.229 (6), p.915-921</ispartof><rights>Springer-Verlag 2009</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c345t-4092888763bb6b00cc9f8a30253fc2c84a774584d1757dc5ec2e9b7d97f305c33</citedby><cites>FETCH-LOGICAL-c345t-4092888763bb6b00cc9f8a30253fc2c84a774584d1757dc5ec2e9b7d97f305c33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-009-1133-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-009-1133-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22007309$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Akıllıoğlu, H. Gül</creatorcontrib><creatorcontrib>Karakaya, Sibel</creatorcontrib><title>Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>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
< 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (
p
< 0.05), mainly green lentil digests by a factor of 10.91–23.65 against ACE in comparison with raw sample. It was observed that IC
50
values of common beans, pinto beans and green lentils after digestion were 0.78–0.83, 0.15–0.69 and 0.008–0.89 mg protein/mL, respectively.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Beans</subject><subject>Bioavailability</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Blood pressure</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Digestive system</subject><subject>Engineering</subject><subject>Enzymes</subject><subject>Food</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gastrointestinal tract</subject><subject>Heat treating</subject><subject>Heat treatment</subject><subject>Hypertension</subject><subject>Legumes</subject><subject>Original Paper</subject><subject>Peptides</subject><subject>Physiology</subject><subject>Proteins</subject><subject>Studies</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1kEFrGzEQhZeQQFInPyA3Eehx05G0srTHENykEOilPQutdrSWsSVHkoPdU396ZRzSU0BoBuZ7b6TXNLcU7imA_JYBGJUtQN9Synm7P2uuaMdVy7gS5x-9lJfNl5xXAKKf0-6q-btwDm3JJDqyRFNISfXeYCjEhJH4QN58SZGMfsJcfAyknrJE8hAmHwuGXBEbwxum4sNEMPw5bLDqln7wJaYDMbb46nE4bsixztY47WrJW7Qe83Vz4cw64817nTW_vy9-PT63Lz-ffjw-vLSWd6K0HfRMKSXnfBjmA4C1vVOGAxPcWWZVZ6TshOpGKoUcrUDLsB_k2EvHQVjOZ83dyXeb4uuu_kWv4i6FulIzEGrecw4VoifIpphzQqe3yW9MOmgK-pizPuWsa876mLPeV83Xd2OTrVm7ZIL1-UPIWJVx6CvHTlyuozBh-v-Az83_AbW8j5g</recordid><startdate>20091001</startdate><enddate>20091001</enddate><creator>Akıllıoğlu, H. 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Gül ; Karakaya, Sibel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c345t-4092888763bb6b00cc9f8a30253fc2c84a774584d1757dc5ec2e9b7d97f305c33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Beans</topic><topic>Bioavailability</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Blood pressure</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Digestive system</topic><topic>Engineering</topic><topic>Enzymes</topic><topic>Food</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gastrointestinal tract</topic><topic>Heat treating</topic><topic>Heat treatment</topic><topic>Hypertension</topic><topic>Legumes</topic><topic>Original Paper</topic><topic>Peptides</topic><topic>Physiology</topic><topic>Proteins</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Akıllıoğlu, H. 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Gül</au><au>Karakaya, Sibel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2009-10-01</date><risdate>2009</risdate><volume>229</volume><issue>6</issue><spage>915</spage><epage>921</epage><pages>915-921</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>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
< 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (
p
< 0.05), mainly green lentil digests by a factor of 10.91–23.65 against ACE in comparison with raw sample. It was observed that IC
50
values of common beans, pinto beans and green lentils after digestion were 0.78–0.83, 0.15–0.69 and 0.008–0.89 mg protein/mL, respectively.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s00217-009-1133-x</doi><tpages>7</tpages></addata></record> |
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| subjects | 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 |
| title | Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species |
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