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- Title
Yak Milk Casein as a Functional Ingredient: Preparation and Identification of Angiotensin-I-Converting Enzyme Inhibitory PeptidesAbbreviations: ACE, Angiotensin-I-converting enzyme; FAPGG, 2-Furanacryloyl-1-Phe-Gly-Gly; DH, degree of hydrolysis; IC50, inhibitory concentration that inhibits 50% of ACE activity; MWCO, molecular weight cut-off; RP-HPLC, reversed-phase high performance liquid chromatography; ESI-MSn, Electrospray Ionization Tandem Mass Spectrometry.
- Authors
Jingli Jiang; Shangwu Chen; Fazheng Ren; Zhang Luo; Steve S Zeng
- Abstract
Yak milk casein derived from Qula, a traditional Tibetan acid curd cheese, was hydrolyzed by six commercially available proteases (Trypsin, Pepsin, Alcalase, Flavourzyme, Papain and Neutrase). These hydrolysates were assayed for their inhibitory activity of Angiotensin-I-converting enzyme (ACE). The hydrolysates obtained by Neutrase from Bacillus amyloliquefaciens showed the highest ACE inhibitory activity. The IC50 value of Neutrase-hydrolysate was 0·38 mg/ml. The hydrolysate obtained by Neutrase was further separated by consecutive ultra-filtration with 10 kDa and then with 6 kDa molecular weight cut-offs into different permeated parts and fractionated by gel filtration chromatography with a Sephadex G-25 column. The active fraction was subjected to RP-HPLC, in which five peaks were purified and identified. Amino acid sequence analysis confirmed that the peptides and origins were as follows: YQKFPQY (αs2-CN; f89–95), LPQNIPPL (β-CN; f70–77), SKVLPVPQK (β-CN; f168–176), LPYPYY (κ-CN; f56–61) and FLPYPYY (κ-CN; f55–61). Their amino acid sequences matched well with those of known bioactive peptides from bovine casein. The results indicated that yak milk casein could be a resource to generate antihypertensive peptides and be used as multifunctional active ingredients for many value-added functional foods as well as a traditional food protein.
- Subjects
CASEINS; CHEESE; PROTEOLYTIC enzymes; ANGIOTENSIN converting enzyme; BACILLUS (Bacteria); AMINO acid sequence
- Publication
Journal of Dairy Research, 2007, Vol 74, Issue 1, p18
- ISSN
0022-0299
- Publication type
Article
- DOI
10.1017/S0022029906002056