Abstract
Douchi is a fermented soybean product which is popular in China. It is reported to exhibit angiotensin I-converting enzyme (ACE)-inhibitory activity. Manufacturing procedures significantly affected the content and composition of ACE inhibitors in douchi. This work investigated the influence of Maillard reaction on ACE-inhibitory activity of douchi fermented by Mucor wutongqiao during fermentation. The ACE-inhibitory activity of douchi increased during pre-fermentation and the first 2 weeks of ripening, and then it decreased in the latter periods of ripening. Peptide content increased continuously during the fermentation. At the last 2 weeks of ripening, reducing sugar was significantly consumed by Maillard reaction, which was indicated by the development of color and fluorescence. These results suggest that consumption of the biologically active ACE-inhibitory peptides was assumed to cause the main decrease of ACE-inhibitory activity of douchi, although the generation of Maillard reaction products might potentially improve the ACE-inhibitory activity of douchi.
This is a preview of subscription content, log in via an institution to check access.
References
Calvo, C. (2004). Optical properties. In L.M.L.Nollet (Ed.), Handbook of food analysis.Physical characterization and nutrient analysis. Physical characterization and nutrient analysis, vol. 1 (pp. 1–19). New York: Springer.
Church, F. C., Swaisgood, H. E., Porter, D. H., & Catignani, G. L. (1983). Spectrophotometric assay using ortho-phthaldialdehyde for determination of proteolysis in milk and isolated milk-proteins. Journal of Dairy Science, 66(6), 1219–1227.
CIE Colorimetry Committee. (1974). Technical notes: working program on colour differences. Journal of the Optical Society of America, 64, 896–897.
Friedman, M. (1996). Food browning and its prevention: an overview. Journal of Agricultural and Food Chemistry, 44(3), 631–653.
Fung, W. Y., & Liong, M. T. (2009). Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology. Food Science and Technology, 43(3), 563–567.
Guo, Y. X., Pan, D. D., & Tanokura, M. (2009). Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology. Food Chemistry, 114(1), 328–333.
Horie, H. (1999). Handbook of functional evaluation of food. Japanese Ministry of Agriculture, Forestry and Fisheries. Agriculture, Forestry and Fishery Research Council. National Food Research Institute: Tokyo, pp. 117–121.
Hwang, I. G., Kim, H. Y., Woo, K. S., Lee, J., & Jeong, H. S. (2010). Biological activities of maillard reaction products (MRPs) in a sugar-amino acid model system. Food Chemistry, 126(1), 221–227.
Je, J. Y., Park, J. Y., Jung, W. K., Park, P. J., & Kim, S. K. (2005). Isolation of angiotensin I converting enzyme (ACE) inhibitor from fermented oyster sauce, Crassostrea gigas. Food Chemistry, 90(4), 809–814.
Jing, H., Yap, M., Wong, P. Y. Y., & Kitts, D. D. (2009). Comparison of physicochemical and antioxidant properties of egg-white proteins and fructose and inulin Maillard reaction products. Food and Bioprocess Technology. doi:10.1007/s11947-009-0279-7.
Kim, J. S., & Lee, Y. S. (2009). Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths. Food Chemistry, 116(4), 846–853.
Kong, Q., Chen, F., Wang, X., Li, J., Guan, B., & Xingqiu, L. (2009). Optimization of conditions for enzymatic production of ACE inhibitory peptides from collagen. Food and Bioprocess Technology. doi:10.1007/s11947-009-0198-7.
Leclere, J., & Birlouez-Aragon, I. (2001). The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction. Journal of Agricultural and Food Chemistry, 49(10), 4682–4687.
Li, F. J., Yin, L. J., Lu, X., & Li, L. T. (2010). Changes in angiotensin I-converting enzyme inhibitory activities during the ripening of Douchi (a Chinese Traditional Soybean Product) fermented by Various Starter Cultures. International Journal of Food Properties, 13(3), 512–524.
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426–428.
Morales, F. J., Romero, C., & Jimenezperez, S. (1996). Fluorescence associated with Maillard reaction in milk and milk-resembling systems. Food Chemistry, 57(3), 423–428.
Oliver, J. R., Blakeney, A. B., & Allen, H. M. (1993). The color of flour streams as related to ash and pigment contents. Journal of Cereal Science, 17(2), 169–182.
Ondetti, M. A., & Cushman, D. W. (1977). Desing of specific inhibitors of angiotensin-converting enzyme-new class of orally active antihypertensive agents. Science, 196(4288), 441–444.
Peralta, E. M., Hatate, H., Kawabe, D., Kuwahara, R., Wakamatsu, S., Yuki, T., et al. (2008). Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation. Food Chemistry, 111(1), 72–77.
Shenoy, V., Grobe, J. L., Qi, Y., Ferreira, A. J., Fraga-Silva, R. A., Collamat, G., et al. (2009). 17 beta-Estradiol modulates local cardiac renin-angiotensin system to prevent cardiac remodeling in the DOCA-salt model of hypertension in rats. Peptides, 30(12), 2309–2315.
Acknowledgment
The authors thank the Ministry of Science and Technology of the People's Republic of China for financial supports through funds (2009BADB9B05 and 2009GJA00020).
Author information
Authors and Affiliations
Corresponding authors
Additional information
Lijun Yin and Lite Li contribute equally to this work.
Rights and permissions
About this article
Cite this article
Wang, H., Li, Y., Cheng, Y. et al. Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation. Food Bioprocess Technol 6, 297–301 (2013). https://doi.org/10.1007/s11947-011-0596-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-011-0596-5