Location: Healthy Processed Foods ResearchTitle: Preparation and functional evaluation of antihypertensive polypeptides from rice based on ultrasonic pretreatment Author
|Pan, Zhongli - John|
Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/28/2010
Publication Date: 12/10/2010
Citation: Ma, H., Hao, Z., Liu, B., Pan, Z. 2010. Preparation and functional evaluation of antihypertensive polypeptides from rice based on ultrasonic pretreatment. Journal of Food Chemistry. 6:36-40. Interpretive Summary: There is a strong demand in producing food based-antihypertensive peptides for improving human health. This research studied the method of using enzymatic hydrolysis assisted by ultrasonic treatment to produce peptides from rice protein. The optimum conditions of the ultrasonic treatment have been identified. The antihypertensive functionalities of produced peptides were determined. The research results indicated that ultrasonic treatment is an effective tool for producing rice protein based antihypertensive peptides.
Technical Abstract: Enzymolysis was used for preparation of antihypertensive peptide from rice. Following studies were conducted:ultrasonic pretreatment of substrate protein, ultrafilter of hydrolysate and test of anti-digestive enzyme degradation and one-time feeding of spontaneously hypertensive rats (SHR) of antihypertensive peptide. Experimental results showed that the optimum ultrasonic pretreatment parameters are ultrasonic power 250 W for 1 L liquid,ultrasonic time 10 min, on/off - time 1/2 and cycle rotating speed 30 r/s. Under ultrasonic pretreatment, the ACE inhibitory rate of hydrolysates increased up to 92.8% from 69.8% of control without ultrasonic pretreatment. 5 kDa is the optimum molecular weight cut -off of extraction and purification by ultrafiltration. After ultrafiltration,IC50 value of filtrate decreased to 1.71 mg/mL of hydrolysate. The antihypertensive polypeptides from rice protein have good resistance ability to digestive enzyme degradation and the obvious effect of lowering blood pressure of SHR.