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ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

Mahmoodani F 1 , Ghassem M 2 , Babji AS 2 , Yusop SM 2 , Khosrokhavar R 3

Affiliations 

  • 1 School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia ; Food and Drug Laboratory Research Center, Food and Drug Organization, MOH & ME, Tehran, Iran
  • 2 School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia
  • 3 Food and Drug Laboratory Research Center, Food and Drug Organization, MOH & ME, Tehran, Iran
J Food Sci Technol, 2014 Sep;51(9):1847-56.
PMID: 25190839 DOI: 10.1007/s13197-012-0742-8

Abstract

Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cut-off (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F3 permeates (MWCO 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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