Jiming Hao

Optimization of peptic hydrolysis parameters for the production of angiotensin I-converting enzyme inhibitory hydrolysate from Acetes chinensis through Plackett–Burman and response surface methodological approaches

BACKGROUND Angiotensin I-converting enzyme (ACE) plays an important physiological role in regulating blood pressure. The elevation of blood pressure could be suppressed by inhibiting ACE. ACE inhibitory peptides derived from food proteins could exert antihypertensive effects without side effects. Acetes chinensis is a marine shrimp suitable for the production of ACE inhibitory peptides. The principal objective of this study was to screen for the significant variables, and further to optimize the levels of the selected variables, for the enzymatic production of ACE inhibitory peptides from Acetes chinensis. RESULTS Plackett-Burman design and response surface methodology were employed to optimize the peptic hydrolysis parameters of Acetes chinensis to obtain a hydrolysate with potent ACE inhibitory activity. The peptic hydrolysis variables were subject to a Plackett-Burman design for screening the main factors. The selected significant parameters such as pH, hydrolysis temperature and enzyme/substrate (E/S) ratio were further optimized using a central composite design. The optimized conditions were: pH 2.5, hydrolysis temperature 45 °C, E/S ratio 17 800 U kg(-1) shrimp and substrate concentration 200 g L(-1). The results showed that 3-5 h hydrolysis could result in a hydrolysate with ACE inhibition IC(50) of 1.17 mg mL(-1) and a high DH of 25-27%. CONCLUSION Plackett-Burman design and RSM performed well in the optimization of peptic hydrolysis parameters of Acetes chinensis to produce hydrolysate with ACE inhibitory activity. A hydrolysate with potent ACE inhibitory activity and high degree of hydrolysis was obtained, so that the yield of ACE inhibitory peptides in it was high.

Effects of intragastric administration of five oyster components on endurance exercise performance in mice.

Abstract Context: Oysters [Crassostrea plicatula Gmelin (Ostreidae)] are widely used for food in coastal areas. It is reported to have several qualities such as improving sexual and immune function. They has been approved by Chinese Ministry of Health as a functional food. Objective: The effects of five types of oyster components (oyster meat, oyster glycogen, oyster protein, cooked liquid components, and water-insoluble components) on the swimming endurance of mice were investigated. Materials and methods: First, the amino acid composition and sugar content of the five oyster components were analyzed by a physicochemical test. In the in vivo test, the control group was administered distilled water, and the five intervention groups were treated with various samples for 15 consecutive days [0.8 mg protein/(g BW·d) or 0.2 mg glycogen/(g BW·d)]. The swimming time was recorded through the exhaustive swimming test. The levels of serum lactic acid, blood urea nitrogen (BUN), liver glycogen, and gastrocnemius muscle glycogen were determined. Results: Oyster protein had a minimum F-value (the mole ratio of branched-chain amino acids to aromatic amino acids) (2.68), contained 1.85 mmol/mL taurine and no sugar. The components (except for oyster protein) significantly improved endurance capacity of mice and increased the liver and muscle glycogen contents (p < 0.05), and reduced the lactic acid and BUN levels (p < 0.05). Oyster protein had little effect. Discussion and conclusion: The effects of oyster components on the swimming endurance of mice may be attributed to the high ratio of the branched-chain amino acid composition, bioactivity of taurine, and glycogen.