Angiotensin I-converting Enzyme Inhibitory Activities of Porcine Skeletal Muscle Proteins Following Enzyme Digestion

  • Katayama, K. (The United Graduate School of Agricultural Sciences, Kagoshima University) ;
  • Fuchu, H. (Marudai Food Co., Ltd.) ;
  • Sakata, A. (Marudai Food Co., Ltd.) ;
  • Kawahara, S. (Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University) ;
  • Yamauchi, K. (Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University) ;
  • Kawamura, Y. (Graduate School of Applied Life Science, Kinki University) ;
  • Muguruma, M. (Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University)
  • Received : 2002.07.15
  • Accepted : 2002.10.21
  • Published : 2003.03.01


Inhibitory activities against angiotensin I-converting enzyme (ACE) of enzymatic hydrolysates of porcine skeletal muscle proteins were investigated. Myosin B, myosin, actin, tropomyosin, troponin and water-soluble proteins extracted from pork loin were digested by eight kinds of proteases, including pepsin, $\alpha$-chymotrypsin, and trypsin. After digestion, hydrolysates produced from all proteins showed ACE inhibitory activities, and the peptic hydrolysate showed the strongest activity. In the case of myosin B, the molar concentration of peptic hydrolysate required to inhibit 50% of the activity increased gradually as digestion proceeded. The hydrolysates produced by sequential digestion with pepsin and $\alpha$-chymotrypsin, pepsin and trypsin or pepsin and pancreatin showed weaker activities than those by pepsin alone, suggesting that ACE inhibitory peptides from peptic digestion might lose their active sequences after digestion by the second protease. However, the hydrolysates produced by sequential digestion showed stronger activities than those by $\alpha$-chymotrypsin, trypsin or pancreatin alone. These results suggested that the hydrolysates of porcine meat were able to show ACE inhibitory activity, even if they were digested in vivo, and that pork might be a useful source of physiologically functional factors.


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