Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast

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• 作者：Papungkorn Sangsawad^a ; Sittiruk Roytrakul^b ; Jirawat Yongsawatdigul^a ; ^{jirawat@sut.ac.th}
• 关键词：Chicken breast ; In vitro digestion ; Bioactive peptide ; Angiotensin converting enzyme
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：29
• 期：Complete
• 页码：77-83
• 全文大小：798 K
• 卷排序：29

文摘

In vitro GI digestion of cooked chicken breast yielded ACE inhibitory peptides. Cooking method greatly affects ACE inhibitory activity of digesta. KPLLCS, ELFTT and KPLL were identified as potent ACE inhibitory peptides. The potent ACE inhibitor peptides were encrypted within the sequence of myosin. ELFTT and KPLL were plasmin resistant.