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Title: ACE-inhibitory peptides identified from the muscle protein hydrolysate of hard clam (Meretrix lusoria)
Authors: Jenn-Shou Tsai
Jia-Ling Chen
Bonnie Sun Pan
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Gel filtration
Hard clam
ACE-inhibitory peptide
Protein hydrolysate
Angiotensin I converting enzyme
Inhibition type
Date: 2008
Issue Date: 2018-05-16T02:39:48Z
Publisher: Process Biochemistry
Abstract: Abstract: The meat of hard clam was extracted using hot water. The residual meat was freeze-dried then hydrolyzed at 50 °C for 5 h by Protamex (PX). The inhibitory effects of hot water extract and hydrolysate against angiotensin I converting enzyme (ACE) were investigated. The IC50 value of hot water extract and hydrolysate on ACE were 1.090 and 0.036 mg/ml, respectively. The PX hydrolysate was separated into five fractions by size exclusion chromatography on a Sephadex G-25 column. The fifth fraction of the hydrolysate having molecular weight ranged 350–300 Da showed the highest inhibitory efficiency ratio (IER) being 5831%/(mg ml). The amino acid sequence of the inhibitory peptide was Tyr-Asn (IC50 = 51 μM). The hydrolysate showed mixed-type inhibition kinetics while Captopril, the positive control, showed competitive inhibition on ACE. Their Ki values were 0.027 mg/ml and 0.0067 μg/ml, respectively.
Relation: 43(7) pp.743-747
Appears in Collections:[Department of Food Science] Periodical Articles

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