Antihypertensive Peptides Derived from Soy Protein by Fermentation.

Vishwanath, S. Vallabha and Purnima Kaul, Tiku (2014) Antihypertensive Peptides Derived from Soy Protein by Fermentation. International Journal of Peptide Research Therapeutics, 20. pp. 161-168.

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Abstract

Soy protein is widely used as a nitrogen source in infant and adult formulations, both in an intact and hydrolyzed form. Here, the objective was to screen for maximum proteolytic activity in different strains of lactobacillus and use it for fermentation of soy protein to obtain Angiotensin converting-I-enzyme (ACE I) inhibitory peptides for its use as a nutraceutical. Based on the proteolytic activity, Lactobacillus casei spp. pseudoplantarum was selected. The two ACE inhibitory peptide fractions F2 and F3 were isolated having IC50 values of 17 ± 0.63 and 30 ± 0.13 lg/ml respectively. The N-terminal sequence of peptide (F2) was determined to be Leu-Ile-Val-Thr-Gln (LIVTQ). The peptide analogues of LIVTQ were synthesized to study the effect of individual residues on ACE enzyme. LIVTQ and LIVT peptides show inhibition against ACE enzyme having an IC50 value of 0.087 and 0.110 lM respectively. Our results depict that glutamine (Q) and threonine (T) residues have an important role in ACE inhibition.

Item Type:	Article
Uncontrolled Keywords:	ACE inhibitory peptide Lactobacillus Soy protein Fermentation Dialyzability
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Apr 2014 05:47
Last Modified:	27 Aug 2018 04:13
URI:	http://ir.cftri.res.in/id/eprint/11476

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