Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species


Akillioglu H. G. , KARAKAYA S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.229, no.6, pp.915-921, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 229 Issue: 6
  • Publication Date: 2009
  • Doi Number: 10.1007/s00217-009-1133-x
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.915-921

Abstract

In this study, potential Angiotensin Converting Enzyme (ACE) inhibitory activity of common dry beans, dry pinto beans and green lentils were determined and the effects of different heat treatment periods were investigated. In vitro gastrointestinal digestion was applied after heat treatment, and stability of the ACE inhibitory activity was determined. Crude protein extracts of legume samples showed 4.08-28.54% ACE inhibition activities. 30-min heat treatment caused a decrease in ACE inhibitory activity; however, 50-min heat treatment was observed to be beneficial for the release of ACE inhibitory peptides from the three legume species (p < 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (p < 0.05), mainly green lentil digests by a factor of 10.91-23.65 against ACE in comparison with raw sample. It was observed that IC50 values of common beans, pinto beans and green lentils after digestion were 0.78-0.83, 0.15-0.69 and 0.008-0.89 mg protein/mL, respectively.