ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution-Reference-Cited by-同舟云学术

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution

Published:2016-07-26 Issue:1 Volume:181 Page:48-64
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Moayedi Ali,Mora Leticia,Aristoy M-Concepción,Hashemi Maryam,Safari Mohammad,Toldrá Fidel

Funder

Ministry of Science, Research and Technology of Iran

Emerging Research Group Grant from Generalitat Valenciana of Spain

European Social Found

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s12010-016-2198-1.pdf

Reference40 articles.

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2. Sentandreu, M. Á., & Toldrá, F. (2006). A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzyme. Food Chemistry, 97(3), 546–554.

3. Tsai, J.-S., Chen, T.-J., Pan, B. S., Gong, S.-D., & Chung, M.-Y. (2008). Antihypertensive effect of bioactive peptides produced by protease-facilitated lactic acid fermentation of milk. Food Chemistry, 106(2), 552–558.

4. Kleekayai, T., Harnedy, P. A., O’Keeffe, M. B., Poyarkov, A. A., CunhaNeves, A., Suntornsuk, W., & FitzGerald, R. J. (2015). Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes. Food Chemistry, 176, 441–447.

5. Ambigaipalan, P., Al-Khalifa, A. S., & Shahidi, F. (2015). Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin. Journal of Functional Foods, 18, 1125–1137.

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