期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 51, 期 15, 页码 4175-4179出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf034148o
关键词
angiotensin converting enzyme; spectrophotometric assay; inhibition type
A set of in vitro assay conditions were selected for the determination of ACE-inhibitory activity, and the need was demonstrated to standardize this assay so that the results obtained by different authors may be comparable. The conditions selected were as follows: 10 mM HHL concentration in 0.2 M potassium phosphate buffer and 0.3 M NaCl and 26 mU of ACE/mL as reaction medium; incubation time, 80 min at 37 degreesC. The method was applied to the study of ACE-inhibitory activity of dairy product and wine samples. Of the samples assayed, it was infant formulae whey that produces the greatest ACE inhibition. Red wine also presents a high inhibition percentage. This latter sample has an important matrix effect that must be corrected in the calculation. ACE-inhibition type was also studied, using a yogurt whey and a Captropil solution as substrates. The whey produced noncompetitive inhibition and the Captropil competitive inhibition.
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