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Keywords:

  • Angiotensin I-converting enzyme inhibitory activity;
  • flavorzyme;
  • freshwater carps;
  • in vitro gastrointestinal digestion;
  • Lineweaver–Burk plot;
  • protein hydrolysates

Summary

Fish protein hydrolysates from three freshwater carps, Catla catla, Labeo rohita and Cirrhinus mrigala with different degree of hydrolysis (DH) (5%, 10%, 15% and 20%), were prepared using Flavorzyme enzyme and designated as HCF, HRF and HMF, respectively. The angiotensin I-converting enzyme (ACE) inhibitory activity of hydrolysates was found to vary from 43 ± 2% to 71 ± 3%. Based on ACE inhibitory activity, HRF with DH-15% was taken up for further study. The mode of ACE activity inhibition by HRF-DH 15% was mixed type as revealed by Lineweaver–Burk plot. Sequential digestion of HRF-DH 15% using pepsin and pancreatin decreased the ACE inhibitory activity from 76% to 63%. Partial purification of HRF-DH 15% by size exclusion chromatography gave three different fractions designated as F-1, F-2 and F-3 with the molecular mass in the range of 6456–407 Da. Fraction 2 had significantly higher ACE inhibitory activity than the other fractions.