Journal of Food Science and Technology

, Volume 51, Issue 9, pp 1847–1856

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

Authors

  • Fatemeh Mahmoodani
    • School of Chemical Sciences and Food TechnologyUniversiti Kebangsaan Malaysia
    • Food and Drug Laboratory Research CenterFood and Drug Organization, MOH & ME
    • School of Chemical Sciences and Food TechnologyUniversiti Kebangsaan Malaysia
  • Abdul Salam Babji
    • School of Chemical Sciences and Food TechnologyUniversiti Kebangsaan Malaysia
  • Salma Mohamad Yusop
    • School of Chemical Sciences and Food TechnologyUniversiti Kebangsaan Malaysia
  • Roya Khosrokhavar
    • Food and Drug Laboratory Research CenterFood and Drug Organization, MOH & ME
Original Article

DOI: 10.1007/s13197-012-0742-8

Cite this article as:
Mahmoodani, F., Ghassem, M., Babji, A.S. et al. J Food Sci Technol (2014) 51: 1847. 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 < 1 kDa) of skin (IC50 = 3.2 μg/ml) and bone (IC50 = 1.3 μg/ml) gelatins possessed higher ACE inhibitory activity compared to their untreated gelatins and corresponding hydrolyzed fractions. In this study, the major amino acids were Glycine followed by Proline with an increased amount of hydrophobic amino acid content in F3 permeates of skin (4.01 %) and bone (5.79 %) gelatin. Digestion stability against gastrointestinal proteases did not show any remarkable change on ACE inhibition potency of these permeates. It was concluded that alcalase hydrolysis of P. sutchi by-products could be utilized as a part of functional food or ingredients of a formulated drug in order to control high blood pressure.

Keywords

Enzymatic hydrolysisACE inhibitoryPangasius sutchiGelatinHigh blood pressure

Copyright information

© Association of Food Scientists & Technologists (India) 2012