Sodium Caseinate 가수분해물의 Angiotensin-I Converting Enzyme 저해효과에 관한 연구
- 이건봉 신용국 백승천
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제32권 제5호
- 등재여부 : KCI등재
- 652 - 658 (7 pages)
This study was carried out to identify the ACE (Angiotensin converting enzyme) inhibitory activity of casein hydrolysates for development of anti-hypertensive hydrolysates. Sodium caseinate was treated with six kinds of commercial proteases such as Flavourzyme, Protamex, Neutrase 1.5, Alcalase, Protease M, and Protease S for 8 h individually, and was then treated with the enzyme combination for 4 h at 45˚C. The hydrolysate which had the highest ACE inhibitory effect was then hydrolysed successively with three digestive enzymes: pepsin, trypsin, and α chymotrypsin, at 37˚C for 4 h under conditions mimicking those of the gastrointestinal tract. UF (ultra filtration) treatment was applied to one of the secondary hydrolysates to determine ACE inhibitory activity. When sodium caseinate was hydrolysed by commercial proteases, the degree of hydrolysis (DH) showed 2.54 to 4.25% and after secondary hydrolysis, DH showed 4.30 to 5.22%. ACE inhibitory activity and IC50 values decreased, and inhibition rates increased during hydrolysis. Protamex treatment showed the lowest IC50 value (516 μg/mL) and Flavourzyme hydrolysate showed the highest IC50 value (866 μg/mL). As the first hydrolysate was treated with Flavourzyme, the ACE inhibitory activity increased. Neutrase hydrolysate had the highest activity with an IC50 value (282 μg/mL). When Neutrase plus Flavourzyme treatment was hydrolyzed by digestive enzymes, the IC50 value (597 μg/mL) was decreased statistically (p<0.05).