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Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

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Abstract

In this study, potential Angiotensin Converting Enzyme (ACE) inhibitory activity of common dry beans, dry pinto beans and green lentils were determined and the effects of different heat treatment periods were investigated. In vitro gastrointestinal digestion was applied after heat treatment, and stability of the ACE inhibitory activity was determined. Crude protein extracts of legume samples showed 4.08–28.54% ACE inhibition activities. 30-min heat treatment caused a decrease in ACE inhibitory activity; however, 50-min heat treatment was observed to be beneficial for the release of ACE inhibitory peptides from the three legume species (p < 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (p < 0.05), mainly green lentil digests by a factor of 10.91–23.65 against ACE in comparison with raw sample. It was observed that IC50 values of common beans, pinto beans and green lentils after digestion were 0.78–0.83, 0.15–0.69 and 0.008–0.89 mg protein/mL, respectively.

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Acknowledgments

This study has received financial support from the projects TOVAG- 107O797 and 2008 BIL 031 by TUBITAK and EBILTEM, respectively.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, 14280, Golkoy, Bolu, Turkey

    H. Gül Akıllıoğlu

  2. Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey

    Sibel Karakaya

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  1. H. Gül Akıllıoğlu
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  2. Sibel Karakaya
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Correspondence to Sibel Karakaya.

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Akıllıoğlu, H.G., Karakaya, S. Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species. Eur Food Res Technol 229, 915–921 (2009). https://doi.org/10.1007/s00217-009-1133-x

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  • DOI: https://doi.org/10.1007/s00217-009-1133-x

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