Tempe is Indonesian traditional food with a high protein content and potential to produce ACE inhibitory bioactive peptides. The commonly ingredient of tempe is soybean whereas the amino acid composition is low in hydrophobic amino acids. Jack bean has a high content of hydrophobic amino acids; therefore, it can be a potential mix grain ingredient for tempe with higher ACE inhibitor activity. The highest soluble protein reached on the mix grain tempe with the ingredients of jack bean: soybean as 1:1 and 48 h fermentation time. It shares similar characteristics with soybean tempe and contains 62.82±1.18% (wb) of water content, 2.71±0.39% (db) of ash, 16.89±0.83% (db) of fat, 30.87±2.49% (db) of crude protein, 3.96±0.93% (db) of crude fiber and 22.58±1.89% (db) of carbohydrates. The raw mix grain showed ACE inhibitor activity of 41.19±2.19% which increased to 59.80±2.54% after digestion by pepsin for 2 h. The primary amino acids content of mix grain tempe consisted of glutamic acid (Glu) 3.83 g/100 g, aspartic acid (Asp) 2.52 g/ 100 g, arginine (Arg) 3.71 g/100 g, histidine (His) 2.80 g/ 100g, leucine (Leu) 1.87 g/100 g, valine (Val) 1.78 g/ 100g and phenylalanine (Phe) 1.46 g/ 100g that can act as the precursor of ACE inhibitory bioactive peptides.
Acetylcholinesterase enzyme inhibitor activity of some novel pyrazinamide condensed 1,2,3,4-tetrahydropyrimidines
