Animal origin protein in vitro digestion and its effect on the production of peptides with ACE inhibitory activity
Keywords:
ACE inhibition, Struthio camelus, Coturnix Coturnix, Gallus gallus domesticus, Whey, Bioactive peptidesAbstract
Background: Eggs are one of the most consumed foods in the world because of their high nutrient content. However, the peptides produced by their digestion inhibit ACE, which is responsible for regulating blood pressure. Objective: in view of the relationship between eggs and health, we proposed in this study to evaluate how the in vitro gastrointestinal process and the production of bioactive peptides from different ovalbumins affect ACE activity. Materials and Methods: industrialized farm chicken egg, ostrich egg, quail egg, creole chicken egg and whey was used as control. The Hipuril-L-histidil-L-leucina (HHL) was used as an ECA substrate and inhibition was determined as a function of hippuric acid production Results: Peptides from free-range chicken eggs and whey showed the highest values of inhibitory activity. 94.01% and 91.02% respectively, while eggs from Creole hens reported 82.63%. However, there were no significant differences between them. The peptide fraction of ostrich eggs 65.86% and quail 3.19%. Conclusions: With the exception of quail eggs, all protein fractions were shown to be good producers of bioactive peptides.
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