Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment

https://doi.org/10.22146/ifnp.89554

Luis Ojeda-Ojeda(1*), Nirza Noguera-Machado(2), José López(3), Valentina Rivera(4), Héctor Quintero(5), Anira Valero(6), Joselyn Díaz(7), Luis Pérez-Ybarra(8), Franklin Pacheco(9)

(1) Carabobo University
(2) Carabobo University, Faculty of Health Sciences, Biomedical Research Institute Dr. "Francisco Javier Triana Alonso"
(3) Carabobo University, Faculty of Health Sciences, School of Medicine.
(4) Carabobo University, Faculty of Health Sciences, School of Medicine
(5) Carabobo University, Faculty of Health Sciences, School of Medicine
(6) Carabobo University, Faculty of Health Sciences, School of Medicine
(7) Carabobo University, Faculty of Health Sciences, School of Medicine
(8) Carabobo University, Faculty of Health Sciences, School of Bioanalysis, Department of Basic Sciences
(9) Carabobo University, Faculty of Health Sciences, School of Bioanalysis, Department of Basic Sciences
(*) Corresponding Author

Abstract


The objective of this study was to evaluate the effect of Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from five legumes (Vigna unguiculata, Cicer arietinum, Lens culinaris, Vicia faba, and Phaseolus vulgaris) after undergoing a hydrothermal treatment. The seeds were divided into two groups: one was subjected to drying and grinding, and the other one to cooking for 2 hours (100 °C), followed by drying and grinding. The flours obtained from the different processes were subjected to digestion with pepsin-pancreatin, and the resulting peptides were evaluated for their ACE inhibitory activity. The obtained results were subjected to analysis of variance and Tukey's test. The group consisting of the treatments V. unguiculata (82.63%), V. unguiculata cooked (96.41%), and C. arietinum (80.84%) showed the highest percentages of ACE inhibition, while the group comprising V. faba (6.0%), cooked L. culinaris (3.03%), and P. vulgaris (4.0%) exhibited the lowest inhibition percentages. These results demonstrate that V. unguiculata, V. faba, and C. arietinum can undergo hydrothermal treatment while still retaining their bioactive potential, ensuring a cooked flour, ready for formulating a multifunctional food.


Keywords


ACE inhibition, Cicer arietinum, Lens culinaris, Phaseolus vulgaris, Vigna unguiculata, Vicia faba

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DOI: https://doi.org/10.22146/ifnp.89554

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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