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Local condiments from fermented tropical legume seeds modulate activities of critical enzymes relevant to cardiovascular diseases and endothelial function

机译:发酵过的热带豆类种子的本地调味品调节与心血管疾病和内皮功能有关的关键酶的活性

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Investigation into modulatory effects of local condiments produced from fermented legume (African locust bean and soybean) seeds on activities of enzymes relevant to endothelial function and cardiovascular disease (arginase, phosphodiesterase‐5, acetylcholinesterase, and, ecto 5′‐nucleotidase) in vitro was the focus of this study. The condiments were prepared according to traditional methods of fermentation. Thereafter, modulatory effects of aqueous extracts from the condiments on activities of the enzymes were subsequently carried out. Results showed the extracts significantly inhibited activities of arginase, phosphodiesterase‐5 and acetylcholinesterase, while the activity of ecto 5′‐nucleotidase was stimulated at sample concentrations tested. Thus, the observed enzyme modulatory properties exhibited by the condiments could be novel mechanisms to support their use as functional foods and nutraceuticals for the management of cardiovascular disease and associated endothelial dysfunction.
机译:研究了豆类发酵种子(非洲刺槐豆和大豆)的局部调味品对与内皮功能和心血管疾病相关的酶(精氨酸酶,磷酸二酯酶-5,乙酰胆碱酯酶和胞外5'核苷酸酶)的活性的调节作用。本研究的重点。根据传统的发酵方法制备调味品。此后,随后进行了调味品的水提取物对酶活性的调节作用。结果表明,提取物显着抑制了精氨酸酶,磷酸二酯酶-5和乙酰胆碱酯酶的活性,而在测试的样品浓度下刺激了胞外5'-核苷酸酶的活性。因此,观察到的调味品所表现出的酶调节特性可能是支持其用作控制心血管疾病和相关内皮功能障碍的功能性食品和营养品的新机制。

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