Antioxidant and Angiotensin Converting Enzyme I Inhibitory Activities of Extracts from Mulberry (Cudrania tricuspidata) Fruit subjected to Different Drying Methods

2012 ◽  
Vol 41 (10) ◽  
pp. 1388-1394 ◽  
Author(s):  
Kwang-Sup Youn ◽  
Jae-Won Kim
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Drying Methods ◽  
Converting Enzyme ◽  
Cudrania Tricuspidata ◽  
Inhibitory Activities ◽  
Enzyme I

scholarly journals Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

2012 ◽  
Vol 7 (2) ◽  
pp. 295-306 ◽  
Author(s):  
Maria Hidalgo ◽  
Sonsoles Martin-Santamaria ◽  
Isidra Recio ◽  
Concepcion Sanchez-Moreno ◽  
Beatriz de Pascual-Teresa ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Converting Enzyme ◽  
Inhibitory Activities ◽  
Anti Inflammatory

scholarly journals Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

2020 ◽  
Vol 17 (11) ◽  
pp. 1157-1167
Author(s):  
Chanakan KHEMTHONG ◽  
Rungrat CHAMCHAN ◽  
Uthaiwan SUTTISUNSANEE ◽  
Somsri CHAROENKIATKUL ◽  
Chaowanee CHUPEERACH ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Sensory Evaluation ◽  
Antioxidant Activities ◽  
Chemical Properties ◽  
Converting Enzyme ◽  
High Fiber ◽  
Low Sodium ◽  
Physico Chemical ◽  
Inhibitory Activities ◽  
Alpha Glucosidase

This study investigated alpha-glucosidase and angiotensin-converting enzyme inhibitory activities of Sa-med mushroom powder. Healthy snack had been developed by varying 3 levels of Sa-med mushroom powder at 10, 12 and 14 % (w/w) and determined its physico-chemical properties and sensory evaluation. The results showed that anti-alpha-glucosidase activity and anti-angiotensin-converting activities of Sa-med mushroom powder were at 59 and 93 %, respectively. As the results of healthy snack, lightness (L*) and extended ratio were decreased, but redness (a*) and bulk density were increased with higher amounts of Sa-med mushroom powder in the formulation (p < 0.05). However, hardness and crispiness were not significantly different. For sensory evaluation, healthy snack with 14 % Sa-med mushroom powder had the highest overall liking score of 7.6 (like moderately to like very much). Finally, the nutritional values of developed snack revealed that protein and fiber were increased by 3 and 18 times, while carbohydrate was decreased by 15 %. In addition, the mushroom snack could be claimed as a “source of protein”, “high fiber” and “low sodium”. This snack also had phenolic compounds, antioxidant activities and alpha-glucosidase, and angiotensin-converting enzyme inhibitory activities. According to consumer acceptability test (n = 300), the acceptability level was 95 %, in which around 64 % of the subjects were interested in buying the product.

scholarly journals Angiotensin-converting enzyme: I. New strategies for assay

1980 ◽  
Vol 35 ◽  
pp. 165-169 ◽  
Author(s):  
James W. Ryan ◽  
Alfred Chung ◽  
Una S. Ryan
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Converting Enzyme ◽  
Enzyme I ◽  
New Strategies

scholarly journals Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

2020 ◽  
Vol 10 (13) ◽  
pp. 4521 ◽  
Author(s):  
Paulina Kęska ◽  
Joanna Stadnik
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Antiradical Activity ◽  
Reducing Power ◽  
Sea Salt ◽  
Converting Enzyme ◽  
Antiradical Properties ◽  
Oxidation Reduction ◽  
Sample Range ◽  
Acid Whey ◽  
Inhibitory Activities

This study aimed to determine the effects of sonication and acid whey maceration on the oxidative stability, antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity of peptides obtained from dry-cured pork loins. The changes in the selected parameters were documented over 7, 21 and 42 days of storage. The lowest antioxidant and angiotensin-converting enzyme inhibitory activities of peptides were noted in batches with curing salt (C) and acid whey (SW) compared to batches with sea salt (S). In this sample range, the lowest oxidation–reduction power values were associated with the use of ultrasound. In addition, higher antiradical activity (against ABTS•+) and reducing power values were observed for the sea salt ultrasound (SU) batches (after 21 and 42 days) and for the acid whey ultrasound (SWU) batches (after 7 and 21 days). Contrasting results were obtained for samples with sea salt (S and SU), which were characterized by a higher content of peptides, better antiradical properties and the highest potential to inhibit ACE (after seven days).

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