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首页> 外文期刊>International journal of food properties >Angiotensin I-Converting Enzyme Inhibitory Activities of Chinese Traditional Soy-Fermented Douchi and Soypaste: Effects of Processing and Simulated Gastrointestinal Digestion
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Angiotensin I-Converting Enzyme Inhibitory Activities of Chinese Traditional Soy-Fermented Douchi and Soypaste: Effects of Processing and Simulated Gastrointestinal Digestion

机译：中国传统豆发酵豆Dou和酱油的血管紧张素转化酶抑制活性：加工和模拟胃肠消化的影响

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摘要

In this study, douchi and soypaste, representative soy-fermented foods in China, were investigated as intact food materials on the stability of their angiotensin I-converting enzyme inhibitory activities during processing and simulated gastrointestinal digestion. Results showed that the angiotensin I-converting enzyme inhibitory activities of most samples tested, including active fractions by gel filtration from a potent soypaste sample, could be well-preserved or even enhanced after treating at 120°C, pH 2–10 or digesting with pepsin, trypsin, and chymotrypsin. The total angiotensin I-converting enzyme inhibitory activities of the products after processing and digestion considerably depended on the active inhibitors originally generated during their manufacturing. These findings indicated great potential of douchi and soypaste to exert hypotensive effect upon ingestion and provided support on developing antihypertensive functional soy-fermented foods or components by manufacturing products with good angiotensin I-converting enzyme inhibitory activity.
机译：在这项研究中，以中国代表性的大豆发酵食品-豆chi和大豆糊为原料，研究了它们在加工和模拟胃肠消化过程中对血管紧张素转化酶抑制活性的稳定性。结果表明，在120°C，pH 2-10的条件下处理或经120°C处理后，大多数待测样品的血管紧张素I转换酶抑制活性（包括通过有效的豆浆样品经凝胶过滤的活性级分）都可以很好地保存甚至增强。胃蛋白酶，胰蛋白酶和胰凝乳蛋白酶。加工和消化后产品的总血管紧张素I转化酶抑制活性在很大程度上取决于制造过程中最初产生的活性抑制剂。这些发现表明豆chi和豆浆在摄入时具有降压作用的巨大潜力，并通过生产具有良好的血管紧张素I转换酶抑制活性的产品为开发抗高血压功能的大豆发酵食品或成分提供支持。

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