Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik
Article Sidebar
Accepted
23 November 2022
Published
27 December 2022
Keywords:
-
ACE inhibitor, bioactive peptide, membrane filtration, Mucuna pruriens, protein hydrolysate
Abstract
Mucuna bean (Mucuna pruriens L.) is a legume having high protein content which has the potential as a source of bioactive peptides. One of the bioactive peptides is an angiotensin-converting enzyme (ACE) inhibitor, thus, mucuna beans might be used as a potential source of antihypertensive compounds. This study aimed to increase the functionality of proteins from mucuna beans as ACE inhibitors using a combination of fermentation and enzymatic hydrolysis followed by membrane filtration. The mucuna beans were fermented for 0, 24, 48, 96, and 144 h. The highest ACE inhibitory activity of 54.37%, was obtained by fermentation of the beans at 48 h, with a protein content of 20.82 mg/mL. The 48 h fermented mucuna beans were further hydrolyzed using alcalase or neutrase and subsequently filtered with UF membranes having 20,10 and 5 kDa cut-off. The enzymatic hydrolysis followed by membrane filtration increased the ACE inhibitory activity of mucuna beans. The neutrase hydrolysates resulting from 5 kDa membrane filtration showed the best ACE inhibitory activity (62.96% with a protein content of 10.39 mg/mL). A combination of fermentation and enzymatic hydrolysis followed by filtration using UF-membrane was able to produce ACE inhibitory peptides from mucuna beans. The potential of mucuna beans peptides as ACE inhibitors was due to the presence of negatively charged amino acid residues such as Asp and Glu, positively charged amino acids such as Arg and Lys, and hydrophobic amino acids such as Val, Leu, Ala, and Ile.
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Herrera-Chalé FG, Ruiz-Ruiz JC, Acevedo Fernán-dez JJ, Betancur Ancona DA, Segura-Campos MR. 2014. ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins. Process Biochem 49: 1691-1698. https://doi.org/10.1016/j.procbio.2014.06.021
Hong G-P, Min S-G, Jo Y-J. 2019. Anti-oxidative and anti-aging activities of porcine by-product collagen hydrolysates produced by commercial proteases: Effect of hydrolysis and ultrafiltration. Molecules 24: 1104. https://doi.org/10.3390/molecules24061104
Iamsaard S, Arun S, Burawat J, Yannasithinon S, Tongpan S, Bunsueb S, Lapyuneyong N, Choowong-in P, Tangsrisakda N, Chaimontri C, Sukhorum W. 2020. Evaluation of antioxidant capacity and reproductive toxicity of aqueous extract of Thai Mucuna pruriens seeds. J Integr Med 18: 265-273. https://doi.org/10.1016/j.joim.2020.03.003
İçöz D, Sumnu G, Sahin S. 2007. Color and texture development during microwave and conventional baking of breads. Int J Food Prop 7: 201-213. https://doi.org/10.1081/JFP-120025396
Jakubczyk A, Karaś M, Złotek U, Szymanowska U. 2017. Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean (Phaseolus vulgaris L.) seeds. Food Res Int 100: 489-496. https://doi.org/10.1016/j.foodres.2017.07.046
Kavitha K. 2018. Evaluation of total phenols, total flavonoids, antioxidant, and anticancer activity of mucuna pruriens seed extract. Asian J Pharm Clin Res 11: 242-246. https://doi.org/10.22159/ajpcr.2018.v11i3.22999
[Kemenkes] Kementrian Kesehatan Republik Indonesia. 2019. Laporan Nasional RISKESDAS 2018. Badan Penelitian dan Pengembangan Kesehatan. Kementrian Kesehatan RI. Jakarta.
Ko S-C, Lee J-K, Byun H-G, Lee S-C, Jeon Y-J. 2012. Purification and characterization of
angiotensin I-converting enzyme inhibitory peptide from enzymatic hydrolysates of Styela clava flesh tissue. Process Biochem 47: 34-40. https://doi.org/10.1016/j.procbio.2011.10.005
Koley TK, Maurya A, Tripathi A, Singh BK, Singh M, Bhutia TL, Tripathi PC, Singh B. 2018. Antioxi-dant potential of commonly consumed underutilized leguminous vegetables. Int J Veg Sci 25: 362-372. https://doi.org/10.1080/19315260.2018.1519866
Laemmli U. 1970. Cleavage of structural proteins during the assembly of the head of bacterio-phage T4. Nat 227: 680-685. https://doi.org/10.1038/227680a0
Lee SY, Hur SJ. 2019. Purification of novel angiotensin converting enzyme inhibitory peptides from beef myofibrillar proteins and analysis of their effect in spontaneously hypertensive rat model. Biomed Pharmacother 116: 1-7. https://doi.org/10.1016/j.biopha.2019.109046
Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the folin phenol reagent. J Biol Chem 193: 265-275. https://doi.org/10.1016/S0021-9258(19)52451-6
Mnif A, Mouelhi M, Hamrouni B. 2017. Understanding of phenolic compound retention mechanisms on PES-UF membrane. Turkish J Chem 41: 813-825. https://doi.org/10.3906/kim-1611-64
Morais HA, Silvestre MPC, Silveira JN, Silva ACS, Silva VDM, Silva MR. 2013. Action of a pancreatin and an Aspergillus oryzae protease on whey proteins: Correlation among the methods of analysis of the enzymatic hydrolysates. Brazilian Arch Biol Technol 56: 985-995. https://doi.org/10.1590/S1516-89132013000600014
Mosquera M, Giménez B, Ramos S, López-Caballero ME, del Carmen Gómez-Guillén M, Montero P. 2015. Antioxidant, ACE-inhibitory, and antimicrobial activities of peptide fractions obtained from dried giant squid tunics. J Aquat Food Prod Technol 25: 444-455. https://doi.org/10.1080/10498850.2013.819543
Mótyán JA, Tóth F, Tőzsér J. 2013. Research applications of proteolytic enzymes in molecular biology. Biomolecules 3: 923-942. https://doi.org/10.3390/biom3040923
Mujoo R, Trinh DT, Ng PKW. 2003. Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture. Food Chem 82: 265-273. https://doi.org/10.1016/S0308-8146(02)00547-2
Mulyani L, Kartadarma E, Fitrianingsih SP. 2016. Manfaat dan kandungan kacang kara benguk (Mucuna pruriens L.) sebagai obat herbal. Prosiding Farmasi. Volume ke-2. 351–357.
Paiva L, Lima E, Neto AI, Baptista J. 2017. Angioten-sin I-converting enzyme (ACE) inhibitory activity, antioxidant properties, phenolic content and amino acid profiles of Fucus spiralis L. Protein hydrolysate fractions. Mar Drugs 15: 311. https://doi.org/10.3390/md15100311
Pertiwi MGP, Marsono Y, Indrati R. 2019. In vitro gastrointestinal simulation of tempe prepared from koro kratok (Phaseolus lunatus L.) as an angiotensin-converting enzyme inhibitor. J Food Sci Technol 57: 1847-1855. https://doi.org/10.1 007/s13197-019-04219-1
Purwanti E, Prihanta W, Permana TI. 2019. Karakterisasi kandungan protein berbagai aksesi koro lokal sebagai upaya penggalian sumber pangan fungsional. Proceeding Biol Educ Conf 16: 172-175.
Puspitojati E, Cahyanto MN, Marsono Y, Indrati R. 2019a. Production of angiotensin-I-converting enzyme (ACE) inhibitory peptides during the fermentation of jack bean (Canavalia ensiformis) tempe. Pakistan J Nutr 18: 464-470. https://doi.org/10.3923/pjn.2019.464.470
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Authors
PratamiT., SitanggangA. B., & WijayaC. H. (2022). Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik. Jurnal Teknologi Dan Industri Pangan, 33(2), 157-168. https://doi.org/10.6066/jtip.2022.33.2.157
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