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Novel ACE inhibitory Peptides from Soybean Proteins Isolates Fermented By Lactic Acid Bacteria
Eric Banan-Mwine Daliri,Paul Francois Ngnitcho Kounkeu,Shuai Wei,Imran Khan,Charles Nkufi Tango,Shakhawat Hussain,Youn-Seo Park,Se-Hun Kim,Rubab Momna,Byung-Jae Park,Deog H. Oh 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10
Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
Eric Banan-Mwine Daliri,이병호,박변재,김세훈,오덕환 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.6
In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at 37 C and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying abilities to inhibit ACE in vitro. Seven fermentates showed strong ACE inhibitory abilities between 84.70 ± 0.67 and 52.40 ± 2.1% with IC50 values between 19.78 ± 1.73 and 2.13 ± 0.7 mg/ml. Pediococcus acidilactici SDL1414 showed the strongest ACE inhibitory activity of 84.7 ± 0.67% (IC50 = 19.78 ± 1.73 lg/ml). Mass spectrometry revealed that more than half (57.7%) of the low molecular weight peptides (\7 kDa) in the P. acidilactici SDL1414 fermented samples were ACE inhibitory peptides. Our results show that P. acidilactici SDL1414 could be used as a starter culture in the dairy industry to develop antihypertensive functional foods for hypertension management.
Human microbiome restoration and safety
Daliri, Eric Banan-Mwine,Tango, Charles Nkufi,Lee, Byong H.,Oh, Deog-Hwan Elsevier 2018 International journal of medical microbiology Vol.308 No.5
<P><B>Abstract</B></P> <P>The human gut microbiome consists of many bacteria which are in symbiotic relationship with human beings. The gut microbial metabolism, as well as the microbial-host co-metabolism, has been found to greatly influence health and disease. Factors such as diet, antibiotic use and lifestyle have been associated with alterations in the gut microbial community and may result in several pathological conditions. For this reason, several strategies including fecal microbiota transplant and probiotic administration have been applied and proven to be feasible and effective in restoring the gut microbiota in humans. Yet, safety concerns such as potential health risks that may arise from such interventions and how these strategies are regulated need to be addressed. Also, it will be important to know if these microbiome restoration strategies can have a profound impact on health. This review provides an overview of our current knowledge of the microbiome restoration strategies and safety issues on how these strategies are regulated.</P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
Development of a Soy Protein Hydrolysate with an Antihypertensive Effect
Daliri, Eric Banan-Mwine,Ofosu, Fred Kwame,Chelliah, Ramachandran,Park, Mi Houn,Kim, Jong-Hak,Oh, Deog-Hwan MDPI AG 2019 INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES Vol.20 No.6
<P>In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with <I>Lactobacillus rhamnosus</I> EBD1. After fermentation, the in vitro angiotensin-converting enzyme (ACE) inhibitory activity of the product (P-SPI) increased from 60.8 ± 2.0% to 88.24 ± 3.2%, while captopril (a positive control) had an inhibitory activity of 94.20 ± 5.4%. Mass spectrometry revealed the presence of three potent and abundant ACE inhibitory peptides, PPNNNPASPSFSSSS, GPKALPII, and IIRCTGC in P-SPI. Hydrolyzing P-SPI with gastrointestinal proteases did not significantly affect its ACE inhibitory ability. Also, oral administration of P-SPI (200 mg/kg body weight) to spontaneous hypertensive rats (SHRs) for 6 weeks significantly lowered systolic blood pressure (−19 ± 4 mm Hg, <I>p</I> < 0.05) and controlled body weight gain relative to control SHRs that were fed with physiological saline. Overall, P-SPI could be used as an antihypertensive functional food.</P>
Daliri, Eric Banan-Mwine,Lee, Byong H.,Park, Mi Houn,Kim, Jong-Hak,Oh, Deog-Hwan Elsevier 2018 LWT- Food science and technology Vol.93 No.-
<P>In this study, Pediococcus pentosaceus SDL1409 was used to ferment soybean protein isolates for 48h at 37 degrees C. Low molecular weight peptides (<= 7 KDa) from the fermented sample showed strong angiotensin I-converting enzyme inhibitory ability of 65.1 +/- 0.78% (IC50 = 0.123 +/- 0.02 mg protein/ml). The low molecular weight peptides were identified using liquid chromatography-electrospray ionization quantitative time-of-flight mass spectrometry analysis. On the basis of peptide abundance and common structural features, four peptides were selected and chemically synthesized. The peptides namely EDEVSFSP, SRPFNL, RSPFNL and ENPFNL showed strong IC50 values of 0.571 +/- 0.12, 0.131 +/- 0.02, 0.811 +/- 0.05 and 0.287 +/- 0.07mg/mL respectively. EDEVSFSP was fairly resistant to gastrointestinal enzyme digestion. The presence of P/FNL, the N-terminal sequence as well as the position of amino acids in the peptides were essential for ACE inhibition. Our data demonstrate that Pediococcus pentosaceus SDL1409 could be useful for developing antihypertensive functional foods from soybean proteins.</P>