کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5137484 | 1494539 | 2016 | 9 صفحه PDF | دانلود رایگان |
- Fru-Glu and Fru-His were shown to be effective inhibitors of ACE.
- Processed bell pepper extract was an effective ACE inhibitor.
- ACs can contribute to increased anti-ACE activity of processed bell peppers.
- ACs and bell pepper extract may have potential use to develop ACE-inhibitory foods.
The angiotensin-converting enzyme (ACE) inhibitor activity of Amadori compounds (ACs) was evaluated in vitro. The results revealed that the N-(1-deoxy-d-fructose-1-yl) glutamic acid was the most active with the lowest IC50 value (0.2590âmM), followed by N-(1-deoxy-d-fructose-1-yl) histidine (0.5676âmM); others showed weak ACE inhibition. Besides, we further studied the change of AC content and corresponding anti-ACE activity during heating of the bell pepper. The AC content in fresh bell pepper was low and drying of the bell pepper led to a significant increase, especially at the beginning five days, in N-(1-deoxy-d-fructose-1-yl) glutamic acid, N-(1-deoxy-d-fructose-1-yl) histidine and the total of eight ACs respectively from nd (not detected) â5.53, 0.76-6.47 and 11.17-100.01âmg/g; simultaneously, the IC50 values for bell pepper extracts decreased from 0.2161 to 0.04627âmM during thermal processing, showing anti-ACE activity increase, which illustrated that the ACs formed during heating of the bell pepper can contribute to the increase of ACE inhibitory activities.
Journal: Journal of Functional Foods - Volume 27, December 2016, Pages 622-630