Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

被引:274
作者
Gibbs, BF
Zougman, A
Masse, R
Mulligan, C
机构
[1] MDS Pharma Serv, Montreal, PQ H4R 2N6, Canada
[2] MDS Proteom, Toronto, ON, Canada
[3] Concordia Univ, Montreal, PQ, Canada
关键词
bioactive peptide characterization; proteolytic enzymes; soy products;
D O I
10.1016/j.foodres.2003.09.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Soy hydrolysate and the soy-fermented foods, natto and tempeh, were dephosphorylated, deglycosylated and digested with a variety of endoproteases (pronase, trypsin, Glu C protease, plasma proteases and kidney membrane proteases) to generate oligopeptides. The peptides were purified and characterized. They demonstrated a range of biological activities - angiotensin converting enzyme (ACE) inhibitory, anti-thrombotic, surface tension and antioxidant properties. The biologically active peptides were mostly derived from glycinin, a highly expressed soy protein, and were found mainly in the pronase, kidney membrane proteases and plasma proteases digests of the fermented foods. The proteases of lower specificity produced more oligopeptides and a higher percentage of bioactive peptides than the proteases of higher specificity, namely trypsin and Glu C. A peptide with ACE inhibitory activity was found in the pronase digest of natto, which also produced a peptide with surface active properties. The kidney membrane hydrolysate of natto contained an ACE inhibitor, in addition to a peptide with anti-thrombotic activity bearing homology to hirutonin, a previously described synthetic thrombin inhibitor [DiMaio, Gibbs, Lefebvre, & Munn, 1992, J. Med. Chem. 35, 3331]. Synthetic analogs were also evaluated as substrates for some inhibitors. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:123 / 131
页数:9
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