Optimization of Enzymatic Hydrolysis Process and Activity of ACE Inhibitory Peptides from Selenium-rich <i>Moringa oleifera</i> Leaves Protein

CHEN Bingbing; OU Yingyi; YE Haoduo; JIN Changyan; LIANG Xingtang; YIN Yanzhen; ZHENG Yunying; CAO Yong; MIAO Jianyin

doi:10.13386/j.issn1002-0306.2021060268

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 1-9. > DOI: 10.13386/j.issn1002-0306.2021060268

CHEN Bingbing, OU Yingyi, YE Haoduo, et al. Optimization of Enzymatic Hydrolysis Process and Activity of ACE Inhibitory Peptides from Selenium-rich Moringa oleifera Leaves Protein[J]. Science and Technology of Food Industry, 2022, 43(3): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060268.

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Optimization of Enzymatic Hydrolysis Process and Activity of ACE Inhibitory Peptides from Selenium-rich Moringa oleifera Leaves Protein

1.
College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
2.
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, China
3.
Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, School Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China
4.
Key Laboratory of Se-enriched Products Development and Quality Control, Ministry of Agriculture and Rural Affairs, Ankang 725000, China

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Received Date: July 01, 2021
Available Online: November 28, 2021

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Abstract

Abstract

The selenium-rich Moringa oleifera leaves protein was extracted from the selenium-rich Moringa oleifera leaves. The preparation of angiotensin-converting enzyme (ACE) inhibitory peptides from selenium-rich Moringa oleifera leaves was optimized by single factor experiments and response surface method. The ACE inhibitory activity, amino acid composition and selenium content of the optimal enzymatic hydrolysate were analyzed and characterized. The results showed that the optimal hydrolysis conditions of ACE inhibitory peptides were as follows: time 3 h, pH7.5, enzyme to substrate ratio 0.23%, substrate concentration 5.97% and temperature 39.2 ℃. The ACE inhibitory peptides prepared under these conditions showed strong ACE inhibitory activity (IC₅₀=0.522 mg/mL), rich in essential amino acids (24.05%) and hydrophobic amino acids (20.6%), and the selenium content was 1.86 times that of the raw material of Moringa oleifolia leaves. The ACE inhibitory peptides of selenium-rich Moringa oleifolia leaves protein had dual characteristics of functional factor and natural food. This study could provide theoretical basis for the development of antihypertensive drugs and related functional foods.

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