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EFFECT　OF　CHRONIC　ace　inhibitionONGLUCOSE　TOLERANCE　AND　INSULIN　SENSITIVITY　IN　HYPERTENSIVE　TYPE　2　DIABETIC　PATIENTS

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Chinese Medical Sciences Journal 1994年第1期9卷 29-33页

作者：尹卫东 G.Seghieri C.Boni,G,Sanna R.Anichinl G.Bartolomei E.Ferrannini Correspondingauthor.DepartmentofBiochemistry HengyangMedicalCollegeHunan421001 MetabolismUnitoftheC.N.R.InstituteofClinicalPhysiology UniversityofPisaandtheSecondMedicalDivisionoftheGeneralHospitalPistoiaItaly

We studied 14 moderately overweight Typo 2 diabetic patients with essential hypertension in stable metabolic control after a run-in period , and again after 3 months of antihypertensive treatment with the angiotensin-converting enzyme (ACF) inhibitor captopril. Glucose tolerance was tested with a 75g oral glucose load (OGTT) and insulin sensitivity was measured by the insulin suppression test (IST) while dietary and drug treatment of the hyperglycemia was maintained constant. In the whole group. mean blood pressure (MBP) fell progressively over 3months from a baseline value of 123± 3 mmHg (1 mmHg= 0. 133 kpa) to a final value of 115± 2 mmHg(P<0. 005). After treatment, fasting plasma glucose, insulin, free fatty acid (FFA). potassium, and glycosylated hemoglobin concentrations were unchanged from baseline. There were no significant differences in glucose tolerance and insulin sensitivity between pre- and post-trearment values. Neither endogenous (oral glucose) nor exogenous (IST) insulin caused any change in plasma potassium concentration. This resistance to the hypokalemic action of insulin was not affected by captopril.

关键词： glucose tolerance test hypertension ace inhibition

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Antioxidant and ace inhibitory activities of peptides prepared from adzuki bean by semi-solid enzymatic hydrolysis

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Food Bioscience 2022年第3期47卷 253-261页

作者： Mengdi Cao Wenhui Li He Li Jian Zhang Yu Liu Xinqi Liu National Soybean Processing Industry Technology Innovation Center School of Food and HealthBeijing Technology and Business UniversityBeijing100048China Beijing Institute of Collaborative Innovation Beijing100094China Chinese Academy of Inspection and Quarantine Beijing100123China

In this study,adzuki bean peptides were prepared by semi-solid enzymatic hydrolysis(SEH)and their antioxidant and Angiotensin-I-converting enzyme(ace)inhibitory activities and internal absorption were *** modifying different enzymatic hydrolysis times and enzyme additions,the optimal enzymatic hydrolysis condition for SEH could be obtained as adzuki bean powder:water=4:1(w/w),alcalase:neutrase=2:1(w/w),enzyme addition 3.75%(w/w),4 h enzymatic hydrolysis at 50℃ and pH=*** these hydrolysis conditions,the content of adzuki bean peptides was 11.37%,the OH−scavenging rate of 1 mg/mL peptides was 72.75%,the total antioxidant capacity was 0.88±0.02 mmol/L FeSO4,the ace inhibition rate was 77.49%.In vivo absorption test proved that the peptides prepared by SEH were absorbed faster and exhibited higher antioxidant activity compared with liquid enzymatic *** conclusion,the process of SEH can improve not only the efficiency of hydrolysis,but also the antioxidant and ace inhibitory activity as well as the internal absorption of adzuki bean peptides.

关键词： Adzuki bean peptides Semi-solid enzymolysis Antioxidant ace inhibition Absorption

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Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

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Food Bioscience 2022年第2期46卷 439-449页

作者： Ever Hern´andez-Olivas Sara Mu˜noz-Pina Jorge García-Hern´andez Ana Andr´es Ana Heredia Instituto Universitario de Ingeniería de Alimentos para el Desarrollo(IUIAD-UPV).Universitat Polit`ecnica de Val`encia Camino de Vera s/nC.P.46022ValenciaSpain Centro Avanzado de Microbiología de Alimentos(CAMA) Universitat Polit`ecnica de Val`enciaCamino de Vera s/nC.P46022ValenciaSpain

This study aimed to in vitro evaluate the impact of common gastrointestinal(GI)alterations appearing with aging on protein digestibility,and functional related properties,in four different meats(chicken,turkey,pork and beef).Thus,three elderly digestion models were stated as long as altered GI conditions affected at oral(E1),oral and gastric(E2)and oral,gastric and intestinal stages(E3).Healthy adult GI conditions were also mimicked as standard control model(C).A notable trichloroacetic acid(TCA)soluble protein and the free amino acids(FAA)release reduction(pace)inhibition of meat digesta,their antioxidant activity was only negatively affected by intestinal altered conditions.

关键词： Meats Gastrointestinal digestion Aging Proteolysis ace inhibition Antioxidant activity

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Lima Bean(Phaseolus lunatus)Protein Hydrolysates with ace-I Inhibitory Activity

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Food and Nutrition Sciences 2012年第4期3卷 511-521页

作者： Luis Chel-Guerrero Mario Domínguez-Magana Alma Martínez-Ayala Gloria Dávila-Ortiz David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de YucatánMéridaMéxico Escuela Nacional de Ciencias Biológicas Instituto Politécnico NacionalMiguel HidalgoMéxico Centro de Investigación en Biotecnología Aplicada Instituto Politécnico NacionalTlaxcalaMéxico

Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ace) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ace inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1;germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase;1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ace inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ace inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.

关键词： Lima Bean Degree of Hydrolysis ace inhibition Protein Hydrolysates IC50

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