Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers
The angiotensin-converting enzyme (ACE) inhibitor activity of Amadori compounds (ACs) was evaluated in vitro. The results revealed that the N-(1-deoxy-d-fructose-1-yl) glutamic acid was the most active with the lowest IC50 value (0.2590 mM), followed by N-(1-deoxy-d-fructose-1-yl) histidine (0.5676 ...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-12-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464616303309 |
| _version_ | 1818415782556598272 |
|---|---|
| author | Jiahao Yu Shuqin Zhang Lianfu Zhang |
| author_facet | Jiahao Yu Shuqin Zhang Lianfu Zhang |
| author_sort | Jiahao Yu |
| collection | DOAJ |
| description | The angiotensin-converting enzyme (ACE) inhibitor activity of Amadori compounds (ACs) was evaluated in vitro. The results revealed that the N-(1-deoxy-d-fructose-1-yl) glutamic acid was the most active with the lowest IC50 value (0.2590 mM), followed by N-(1-deoxy-d-fructose-1-yl) histidine (0.5676 mM); others showed weak ACE inhibition. Besides, we further studied the change of AC content and corresponding anti-ACE activity during heating of the bell pepper. The AC content in fresh bell pepper was low and drying of the bell pepper led to a significant increase, especially at the beginning five days, in N-(1-deoxy-d-fructose-1-yl) glutamic acid, N-(1-deoxy-d-fructose-1-yl) histidine and the total of eight ACs respectively from nd (not detected) −5.53, 0.76–6.47 and 11.17–100.01 mg/g; simultaneously, the IC50 values for bell pepper extracts decreased from 0.2161 to 0.04627 mM during thermal processing, showing anti-ACE activity increase, which illustrated that the ACs formed during heating of the bell pepper can contribute to the increase of ACE inhibitory activities. |
| first_indexed | 2024-12-14T11:40:28Z |
| format | Article |
| id | doaj.art-2ebd692f31974d098872c420f33a02b3 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T11:40:28Z |
| publishDate | 2016-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-2ebd692f31974d098872c420f33a02b32022-12-21T23:02:51ZengElsevierJournal of Functional Foods1756-46462016-12-0127622630Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppersJiahao Yu0Shuqin Zhang1Lianfu Zhang2State Key Laboratory of Food Science and Technology, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Technology, Wuxi, 214122, ChinaState Key Laboratory of Food Science and Technology, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Wuxi 214122, China; Corresponding author. Fax: +86 510 85917025.The angiotensin-converting enzyme (ACE) inhibitor activity of Amadori compounds (ACs) was evaluated in vitro. The results revealed that the N-(1-deoxy-d-fructose-1-yl) glutamic acid was the most active with the lowest IC50 value (0.2590 mM), followed by N-(1-deoxy-d-fructose-1-yl) histidine (0.5676 mM); others showed weak ACE inhibition. Besides, we further studied the change of AC content and corresponding anti-ACE activity during heating of the bell pepper. The AC content in fresh bell pepper was low and drying of the bell pepper led to a significant increase, especially at the beginning five days, in N-(1-deoxy-d-fructose-1-yl) glutamic acid, N-(1-deoxy-d-fructose-1-yl) histidine and the total of eight ACs respectively from nd (not detected) −5.53, 0.76–6.47 and 11.17–100.01 mg/g; simultaneously, the IC50 values for bell pepper extracts decreased from 0.2161 to 0.04627 mM during thermal processing, showing anti-ACE activity increase, which illustrated that the ACs formed during heating of the bell pepper can contribute to the increase of ACE inhibitory activities.http://www.sciencedirect.com/science/article/pii/S1756464616303309Amadori compoundsAngiotensin-converting enzymeBell pepperThermal processing |
| spellingShingle | Jiahao Yu Shuqin Zhang Lianfu Zhang Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers Journal of Functional Foods Amadori compounds Angiotensin-converting enzyme Bell pepper Thermal processing |
| title | Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers |
| title_full | Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers |
| title_fullStr | Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers |
| title_full_unstemmed | Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers |
| title_short | Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers |
| title_sort | amadori compounds as potent inhibitors of angiotensin converting enzyme ace and their effects on anti ace activity of bell peppers |
| topic | Amadori compounds Angiotensin-converting enzyme Bell pepper Thermal processing |
| url | http://www.sciencedirect.com/science/article/pii/S1756464616303309 |
| work_keys_str_mv | AT jiahaoyu amadoricompoundsaspotentinhibitorsofangiotensinconvertingenzymeaceandtheireffectsonantiaceactivityofbellpeppers AT shuqinzhang amadoricompoundsaspotentinhibitorsofangiotensinconvertingenzymeaceandtheireffectsonantiaceactivityofbellpeppers AT lianfuzhang amadoricompoundsaspotentinhibitorsofangiotensinconvertingenzymeaceandtheireffectsonantiaceactivityofbellpeppers |