scholarly journals INHIBITING ACTIVITY OF ANGIOTENSIN CONVERTING ENZYME-1 BY BEAN PROTEIN HYDROLYSATE GENUS PHASEOLUS

2021 ◽  
Vol 18 (2) ◽  
pp. 75
Author(s):  
Tejasari Tejasari ◽  
Faiqotul Aulia ◽  
Nurdiana Agustina
Keyword(s):  
Amino Acids ◽  
G Protein ◽  
Protein Hydrolysate ◽  
Lima Bean ◽  
Protein Hydrolysates ◽  
Kidney Bean ◽  
Phaseolus Lunatus ◽  
Hydrophobic Amino Acids ◽  
Hydrolysis Of ◽  
Bean Protein

Kidney bean (Phaseolus.vulgaris L. Chitra) and lima bean (Phaseolus lunatus L. Sweet) hydrolysates were obtained by alcalase and flavourzyme hydrolysis of the bean seed protein. Peptide in the bean hydrolysates, with hydrophobic amino acids had been studied for their inhibitory ACE-1 activity preventing transformation into ACE-2 that prevention hypertension. This study aimed to measure inhibitory ACE-1 activity of protein hydrolyzates from the bean Phaseolus genus spp. grown in Jember, and its solubility. The bean protein (19.8-20,2%) was extracted using isoelectric precipitation at pH 4-4,6. The extract were hydrolyzed at pH 8-9 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 o C. ACE-1 inhibitory activity was measured based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL) in spectrophotometry detection method (228 nm). The ultra chromatography evaluation showed that the protein hydrolysates of kidney bean contained higher hydrophobic amino acids (455.5 mg/g protein) compare to those of lima bean (350 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory rather than those from flavourzyme. Protein hydrolysate from Phaseolus spp bean protein hydrolysis by alcalase, contain small molecular weight peptides (3.9-22.6 kDa) high ACE-1 inhibition ability (83 -88%), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysate resulted from alcalase hydrolysis of both beans were observed at pH 8-9, while those resulted from flavorzyme hydrolysis were at pH 7.

scholarly journals The anti hypertensive nutraceuticals of Vigna sp bean protein hydrolized by alcalase and flavourzyme

2020 ◽  
Vol 2 (1) ◽  
pp. 63-73
Author(s):  
Tejasari ◽  
Sih Yuwanti ◽  
Mohammad Bazar Ahmadi ◽  
Yuna Luki Afsari
Keyword(s):  
Amino Acids ◽  
G Protein ◽  
Inhibitory Activity ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Small Molecular Weight ◽  
Hydrophobic Amino Acids ◽  
Prevention Of Hypertension ◽  
Hydrolysis Of ◽  
Bean Protein

Peptide with hydrophobic amino acids had been studied for their inhibitory activity against angiotensin-I converting enzyme (ACE-1) transformation into ACE-2 and prevention of hypertension. The active peptides may come from alcalase and flavourzyme hydrolysis of bean protein. This study aimed to measure ACE-1 inhibitory of protein hydrolysates from Vigna sp. bean (mung bean and cowpea) that grew in Indonesia, and its solubility. The bean protein (22.9 - 23.6 %) was extracted using isoelectric precipitation at pH 4-4.6. The extracts were hydrolyzed at pH 8 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 oC. ACE-1 inhibitory activity was calculated based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL), in spectrophotometry detection method (228 nm). Ultrachromatography evaluation showed that the protein hydrolysates of mungbean contained higher hydrophobic amino acids (382 mg/g protein) compared to those of cowpea (329 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory activity rather than those from flavourzyme. Protein hydrolysate from Vigna spp bean protein hydrolysis by alcalase, contained small molecular weight peptides (3.9-4.63 kDa) and high ACE-1 inhibition ability (80-93 %), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysates resulted from alcalase hydrolysis of both beans were observed at pH 8, while those resulted from flavorzyme hydrolysis were at pH 7, respectively.

Comparison of Yield, Antioxidant Activity and Functional Properties of Protein Hydrolysates from Tuna and Pollock Frame

2012 ◽  
Vol 554-556 ◽  
pp. 1327-1331
Author(s):  
Li Jun Zhang ◽  
Qian Cheng Zhao ◽  
Bing Bing Wang ◽  
Xue Wan ◽  
Zhi Bo Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Basic Composition ◽  
Foaming Ability ◽  
Hydrolysis Of ◽  
Better Than

Protein hydrolysates from Tuna frame (TFPH) and Pollock frame (PFPH) were prepared by papain, respectively.The yield, the basic composition content, the antioxidant activity and functional properties (solubility, emulsifying and foaming ability) and the degree of hydrolysis of the protein hydrolysates were evaluated. Results suggest that solubility, antioxidant activity of protein hydrolysate from Pollock frame are better than that of tuna frame, but the yield is lower than that of tuna frame.

scholarly journals Sport Nutrition Drinks Based on Octopus Protein Hydrolysate

2016 ◽  
Vol 19 (3) ◽  
pp. 339 ◽  
Author(s):  
Bambang Riyanto ◽  
Wini Trilaksani ◽  
Rika Lestari
Keyword(s):  
Amino Acids ◽  
Protein Hydrolysate ◽  
Soybean Protein ◽  
Protein Hydrolysates ◽  
Sport Nutrition ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolyzate ◽  
Whey Protein Hydrolysates ◽  
Marine Product ◽  
Serving Size

Sport nutrition drinks are well-known in escalating athlete’s performance and endurance. These product developed from whey protein hydrolysates and soybean protein hydrolysates have already been recognized, however expansion from marine product is comparatively rare. Octopus (Octopus cyanea) widely acknowledged containing taurine and rich in amino acids is potential to be developed as ingredient for sport nutrition drink. The aims of this study were to create and characterize sport nutrition drinks based on marine peptides through Octopus protein hydrolyzate. Octopus protein hydrolysate has 77.78 ± 2.69% degree of hydrolysis and 751.02 ± 10.63 mg / 100g taurine. Sports nutrition drinks with the addition of 4% Octopus protein hydrolyzate was acceptable sensory panelists, and the serving size of 600 ml contained taurine 726.06 ± 0.82 mg and detected 17 types of amino acids.

scholarly journals Characterization of nutritional and functional properties of Lima bean flour (Phaseolus Lunatus L.)

2021 ◽  
Vol 924 (1) ◽  
pp. 012033
Author(s):  
H T Palupi ◽  
T Estiasih ◽  
Yunianta ◽  
A Sutrisno
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Lima Bean ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Pasting Properties ◽  
Phaseolus Lunatus ◽  
Carbohydrate Concentration ◽  
Bean Flour ◽  
Cultivated Plant

Abstract Lima beans (Phaseolus Lunatus L.) are underutilized crops with an excellent profile. Processing to flour to enhance the starch and protein content, reducing anti-nutritional components and the same time diversifies their use as ingredients by altering their functional properties. The study aims to characterize nutritional, amino acids, anti-nutritional, pasting and functional properties of Lima bean flour from Indonesia’s cultivated plant. The results showed that the Lima bean flour has a high carbohydrate concentration, moderate protein concentration, and low fat concentration. This flour has a balanced amino acid profile, rich in essential amino acids, highlighting them as a source of good quality protein for the food formulation of protein-enriched. The Lima bean flour contained 10.36 mg/g phytic acid, lower in phenolic content (0.63 mg/g) and concentration of HCN (8.83 mg/kg). The functional properties of the Lima bean flour swelling power, solubility, water absorption capacities, and oil absorption capacities were 6.88 g/g, 18.68%, 1.93 g/g, and 1.56 g/g respectively. Pasting properties of Lima bean flour exhibited peak, breakdown, final, and setback viscosity in 1172 cP, 83 cP, 2377 cP, 1288 cP respectively, and temperature pasting was high in 870C. The study may provide useful information to consumers and food manufacturers that Lima bean flour is significant potential used to enhance the nutritional value of cereal-based foods.

BIOCHEMICAL ASPECTS OF INTRAVENOUS ALIMENTATION

PEDIATRICS ◽  
1971 ◽  
Vol 48 (6) ◽  
pp. 955-965
Author(s):  
H. Ghadimi ◽  
F. Abaci ◽  
S. Kumar ◽  
M. Rathi
Keyword(s):  
Amino Acids ◽  
Protein Hydrolysate ◽  
Newborn Infants ◽  
Liver Function Tests ◽  
Protein Hydrolysates ◽  
High Concentration ◽  
Parenteral Alimentation ◽  
Intravenous Alimentation ◽  
Very High

Biochemical aspects of total parenteral alimentation in 10 patients (two low birth weight newborn infants and eight infants) for periods of 5 to 24 days were studied by: A. Determination of concentration of amino acids and ammonia of two commercially available protein hydrolysates. B. Analyses of blood and urine obtained before, during, and after parenteral alimentation for various biochemical parameters including amino acids, urea nitrogen, glucose, and osmolality. The results showed that the protein hydrolysates contained a very high concentration of ammonia. This inordinate amount of ammonia taxes the Krebs urea cycle and in premature infants enhances acidosis and respiratory distress syndrome. It also explains the abnormal liver function tests and hyperammonemia found concomitantly with infusion of protein hydrolysate. Another effect of infusion of protein hydrolysate, in conventional amount, is persistent hyperaminoacidemia.

The hydrophobic amino acids in putative helix 8 in carboxy-terminus of histamine H3 receptor are involved in receptor-G-protein coupling

2011 ◽  
Vol 23 (11) ◽  
pp. 1843-1849 ◽  
Author(s):  
Atsuo Kuramasu ◽  
Jun Sukegawa ◽  
Takeya Sato ◽  
Eiko Sakurai ◽  
Takehiko Watanabe ◽  
...  
Keyword(s):  
Amino Acids ◽  
G Protein ◽  
Carboxy Terminus ◽  
G Protein Coupling ◽  
Histamine H3 Receptor ◽  
Protein Coupling ◽  
H3 Receptor ◽  
Hydrophobic Amino Acids ◽  
Histamine H3

scholarly journals Lima Bean (<i>Phaseolus lunatus</i>) Protein Hydrolysates with ACE-I Inhibitory Activity

2012 ◽  
Vol 03 (04) ◽  
pp. 511-521 ◽  
Author(s):  
Luis Chel-Guerrero ◽  
Mario Domínguez-Magaña ◽  
Alma Martínez-Ayala ◽  
Gloria Dávila-Ortiz ◽  
David Betancur-Ancona
Keyword(s):  
Inhibitory Activity ◽  
Lima Bean ◽  
Protein Hydrolysates ◽  
Phaseolus Lunatus

scholarly journals Kinetics of Hyaluronidase Inhibition by Rice (Oryza sativa L.) Protein Hydrolysate

2020 ◽  
Vol 10 (24) ◽  
pp. 9087
Author(s):  
Hui-Ju Chen ◽  
Fan-Jhen Dai ◽  
Siao-Ling Fan ◽  
Yu-Chun Huang ◽  
Chi-Fai Chau ◽  
...  
Keyword(s):  
Amino Acids ◽  
Inhibitory Activity ◽  
Protein Hydrolysate ◽  
Oryza Sativa L ◽  
Skin Aging ◽  
Protein Hydrolysates ◽  
Total Amino Acid ◽  
Competitive Reaction ◽  
Rice Protein

Research on the skin’s maintenance and protection against aging has gradually progressed toward phytocosmetics. This study investigated the in vitro hyaluronidase inhibitory activity of rice protein hydrolysate obtained by using bacterial amylase and protease against skin aging-related enzymes. Here, the molecular weights of rice protein hydrolysates were in the range 5–63 kDa. Every 100 g of a rice protein hydrolysate contains approximately 2960 mg of total amino acid, including essential amino acids (893 mg) and branched-chain amino acids (591 mg). A kinetic study showed that hyaluronidase inhibition by the rice protein hydrolysate occurs through a competitive reaction mechanism. Achieving effective hyaluronidase inhibitory activity, the rice protein hydrolysate had a half maximal inhibitory concentration of 7.61 mg/mL. Because hyaluronidase activity inhibition is crucial for treating skin aging, rice protein hydrolysates should be considered as cosmeceutical ingredients.

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