Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour
Hypertension is a significant public health problem worldwide, a leading risk factor for cardiovascular disease and cause of premature death. Angiotensin-I-converting enzyme (ACE) activity is one of the causes of hypertension. Lamtoro Gung has potential as an Angiotensin-I-converting Enzyme Inhibito...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universitas Kebangsaan Malaysia
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/278674/1/Fitriani_TP.pdf |
| _version_ | 1797037327818686464 |
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| author | Fitriani, Aprilia Indrati, Retno Marsono, Yustinus Supriyadi, Supriyadi |
| author_facet | Fitriani, Aprilia Indrati, Retno Marsono, Yustinus Supriyadi, Supriyadi |
| author_sort | Fitriani, Aprilia |
| collection | UGM |
| description | Hypertension is a significant public health problem worldwide, a leading risk factor for cardiovascular disease and cause of premature death. Angiotensin-I-converting enzyme (ACE) activity is one of the causes of hypertension. Lamtoro Gung has potential as an Angiotensin-I-converting Enzyme Inhibitory (ACE-I) due to the presence of peptide that able to inhibit its activity to prevent hypertension. The germination process was carried out to hydrolyse storage proteins and produce peptides that have a low molecular weight. This study investigated ACE-I activity from Lamtoro Gung seed during germination and evaluated the blanching effect on it. This experiment was conducted with a Completely Randomised Design (CRD), and the factor is the differences in germination duration (0, 12, 24, 36, 48, 60, and 72 h). Proteolytic activity and the degree of hydrolysis during germination were studied to know the correlation between germination and ACE-I activity. The highest ACE-I activity sample was blanched with three different durations (2, 4, and 6 s). The 48 h germinated Lamtoro Gung had the highest ACE-I activity (70.62%). This result was supported by the proteolytic activity (168.79 U/g protein dry matter) and degree of hydrolysis (23.26%). Forty-eight hours of germination of Lamtoro Gung resulted in the highest ACE-I activity. Blanching of germinated Lamtoro Gung for 2 s could hold the ACE-I activity, but the longer duration decreased it. |
| first_indexed | 2024-03-14T00:01:48Z |
| format | Article |
| id | oai:generic.eprints.org:278674 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:01:48Z |
| publishDate | 2022 |
| publisher | Universitas Kebangsaan Malaysia |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2786742023-11-02T01:16:47Z https://repository.ugm.ac.id/278674/ Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour Fitriani, Aprilia Indrati, Retno Marsono, Yustinus Supriyadi, Supriyadi Food Sciences Hypertension is a significant public health problem worldwide, a leading risk factor for cardiovascular disease and cause of premature death. Angiotensin-I-converting enzyme (ACE) activity is one of the causes of hypertension. Lamtoro Gung has potential as an Angiotensin-I-converting Enzyme Inhibitory (ACE-I) due to the presence of peptide that able to inhibit its activity to prevent hypertension. The germination process was carried out to hydrolyse storage proteins and produce peptides that have a low molecular weight. This study investigated ACE-I activity from Lamtoro Gung seed during germination and evaluated the blanching effect on it. This experiment was conducted with a Completely Randomised Design (CRD), and the factor is the differences in germination duration (0, 12, 24, 36, 48, 60, and 72 h). Proteolytic activity and the degree of hydrolysis during germination were studied to know the correlation between germination and ACE-I activity. The highest ACE-I activity sample was blanched with three different durations (2, 4, and 6 s). The 48 h germinated Lamtoro Gung had the highest ACE-I activity (70.62%). This result was supported by the proteolytic activity (168.79 U/g protein dry matter) and degree of hydrolysis (23.26%). Forty-eight hours of germination of Lamtoro Gung resulted in the highest ACE-I activity. Blanching of germinated Lamtoro Gung for 2 s could hold the ACE-I activity, but the longer duration decreased it. Universitas Kebangsaan Malaysia 2022 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/278674/1/Fitriani_TP.pdf Fitriani, Aprilia and Indrati, Retno and Marsono, Yustinus and Supriyadi, Supriyadi (2022) Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour. Sains Malaysiana, 51 (11). pp. 3703-3714. ISSN 1394-3065 https://www.ukm.my/jsm/ http://doi.org/10.17576/jsm-2022-5111-15 |
| spellingShingle | Food Sciences Fitriani, Aprilia Indrati, Retno Marsono, Yustinus Supriyadi, Supriyadi Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour |
| title | Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour |
| title_full | Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour |
| title_fullStr | Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour |
| title_full_unstemmed | Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour |
| title_short | Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala ssp. glabrata (Rose) S. Zarate) Flour |
| title_sort | angiotensin i converting enzyme inhibitory ace i peptide from germinated lamtoro gung leucaena leucocephala ssp glabrata rose s zarate flour |
| topic | Food Sciences |
| url | https://repository.ugm.ac.id/278674/1/Fitriani_TP.pdf |
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