alpha-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei

文献类型： 外文期刊

第一作者： Ujiroghene, Obaroakpo Joy

作者： Ujiroghene, Obaroakpo Joy;Zhang, Shuwen;Lu, Jing;Pang, Xiaoyang;Lv, Jiaping;Ujiroghene, Obaroakpo Joy;Liu, Lu;Pang, Xiaoyang

作者机构：

关键词： Germination; Hydrolysates; ACE; alpha-Glucosidase; Inhibitory activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 299 卷

页码：

收录情况： SCI

摘要： Dietary protein peptides from quinoa yoghurt beverage (QYB) fermented with probiotic lactic acid bacteria strains play a protective role against diabetes and hypertension. In this study, the alpha-glucosidase and ACE inhibitory activities of germination-based protein hydrolysates of QYB were investigated. All protein hydrolysates exhibited a dose and strain-dependent inhibition on the enzymes. The inhibition of alpha-glucosidase was the highest in QLCSY13 (IC50 = 8.86 mg/mL), while ACE inhibition was the highest in QLCZ (IC50 = 0.03 mg/mL). Overall, QLCSY13 had the highest inhibitory activities, which was ascribed to its relatively higher amino acid contents and hydrophobicity. In addition, the ACE and alpha-glucosidase inhibitory activities of peptide fractions identified by RP-HPLC were 127 +/- 4.29 mg/mL and 10.39 +/- 4.73 mg/mL respectively. Among the potent inhibitory peptide sequences identified, both LAHMIVAGA and VAHPVF significantly had alpha-glucosidase and ACE inhibitory activities. Consequently, dietary protein peptides present in QYB had anti-hypertensive and anti-diabetic potentials.

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