ACE inhibitory peptides and flavor compounds from Se-enriched Bacillus natto fermented chickpea

Food-derived antihypertensive products offer promising alternatives to traditional medications. This study optimized the production conditions of angiotensin I-converting enzyme (ACE, EC 3.4.15.1) inhibitory peptides in chickpeas fermented by Se-enriched Bacillus natto via liquid fermentation and ev...

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Bibliographic Details
Published in:Food science & technology 2025-01, Vol.215, Article 117190
Main Authors: Xu, Ying, Che, Jiarui, Wang, Yang, Xiao, Bin, Wei, Lina, Rong, Liangyan, Li, Ruren
Format: Article
Language:English
Subjects:
ACE inhibitory peptides
Chickpea fermentation
Flavor compounds
Free amino acids
Selenium biofortification
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Summary:Food-derived antihypertensive products offer promising alternatives to traditional medications. This study optimized the production conditions of angiotensin I-converting enzyme (ACE, EC 3.4.15.1) inhibitory peptides in chickpeas fermented by Se-enriched Bacillus natto via liquid fermentation and evaluated their antihypertensive potential through ACE inhibition. Results showed that under the optimized conditions (2% inoculum, 19:1 liquid-to-solid ratio (mL/g), and 40 °C), the ACE inhibition rate reached 80.72%. Selenium content in bacterial cells was (1255.26 ± 3.14) μg/g, with a Se-enriched rate of (73 ± 2%). Analysis by gas chromatography-mass spectrometry (GC-MS) revealed that liquid fermentation generated a wider variety of volatiles compared to solid fermentation, and Se-enriched significantly impacted the composition of primary volatiles (p 
ISSN:0023-6438
DOI:10.1016/j.lwt.2024.117190