Optimization of Response Surface Design and Blood Pressure-Lowering Constitutive Effect of Enzymatically Degraded Peptides from Tuna Dark Meats

• 발행기관: East Asian Health Association
• 저자명: Diya Zhang Heng Chi Jingjing Shi
• 간행물 정보: 『Journal of East Asian Health』Vol.1 No.2, 17~25쪽, 전체 9쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2024.09.30

국문 초록

Purpose - In order to optimize the process of enzymatic degradation of peptides from tuna dark meat and also to explore the hypotensive activity of the peptides. Design/Methodology/Approach - Based on methodology, trypsin was used to treat the dark meat of tuna, to study the effects of material-liquid ratio, enzyme addition, temperature and time on the degree of hydrolysis (%) of the dark meat, to optimize the enzymatic process by using one-factor and response surface experiments, and to study the blood pressure-lowering activity of the enzymatic peptides obtained by in vitro experiments. Findings - The results show that the optimal enzyme digestion temperature of the peptide by tuna dark meat trypsin was 50.44 ℃, the amount of enzyme added was 2.08%, and the enzyme digestion time was 5.89 h. The in vitro experiments yielded an IC50 value of hypertension inhibitory activity of 2.635 mg/ml, which proved that the enzyme-digested peptide had blood pressure-lowering activity, and provided a basis for the further utilization of the enzyme-digested peptide. Research Implications - In the management of this paper, high-value utilization of aquatic resources is achieved by effective enzymatic digestion of tuna processing by-products to obtain bioactive peptides through enzymatic digestion technology.

목차

Ⅰ. Introduction

Ⅱ. Materials and Methods

Ⅲ. Results

Ⅳ. Discussion

Ⅴ. Conclusion

References

키워드

Antihypertensive Activity Enzymatic Peptides Tuna Dark Meat