ISSN: 2471-9315
Eric Banan-Mwine Daliri, Ramachandran Chelliah and Deog H Oh
Kangwon National University, Republic of Korea
Posters & Accepted Abstracts: Appli Micro
Statement of the Problem: Hypertension is the leading risk factor for Cardiovascular Disease (CVD) worldwide. Globally, the number of adults with hypertension is projected to reach 40% by 2025. The high prevalence and role of hypertension as the major factor for CVD makes it the single most important contributor to total adult death. However, synthetic antihypertensive drugs have adverse side effects. The search for natural antihypertensive molecules is critical. The purpose of this study was to produce Angiotensin-1 Converting Enzyme Inhibitory Peptides (ACEIP) by fermenting Soybean Protein Isolates (SPI) using Lactic Acid Bacteria (LAB). Methodology & Theoretical Orientation: Eight LAB were used to ferment soybean protein isolates at 37 �?ºC for 48 hours and tested for Angiotensin-1 Converting Enzyme (ACE) inhibiting ability. Low Molecular Weight Peptides (LMWP)â�?¤7 kDa were collected from samples with the highest inhibition and tested for their ACE inhibitory ability. Peptide profile was analyzed using LC-ESI-TOF-MS/MS. Findings: SPI samples fermented with LAB 6 had the strongest ACE inhibition (65.1�?±0.78%) among the SPI fermentates. For the peptides identified by LC-ESI-TOF-MS/MS, EDEVSFSP, SRPFNL, ENPFNL and RSPFNL showed strong ACE inhibition with mean IC50 values of 0.63, 0.176, 0.46, 2.30 �?µM, respectively. EDEVSFSP was fairly resistant to simulated gastrointestinal digestion and yielded the peptide EVSFSP (IC50=0.17�?±0.82). However, the C-terminal Leucine of all the other peptides were digested and drastically lost their ACE inhibitory abilities. Establishment of a sequence inhibitory potency relationship revealed that PFNL or FNL was essential for ACE inhibition. Conclusion & Significance: Soy proteins fermented with LAB 6 have strong ACE inhibitory abilities and could be used a functional food for managing hypertension.