ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum)

• Published in: Food chemistry 2008-07, Vol.109 (1), p.104-112
• Main Authors: Pihlanto, Anne, Akkanen, Sari, Korhonen, Hannu J.
• Format: Article
• Language: English
• Subjects: ACE-inhibition; antioxidants; Antioxidative; autolysis; Biological and medical sciences; cardiovascular diseases; enzymatic hydrolysis; enzymes; Food industries; Fruit and vegetable industries; Functional foods; Fundamental and applied biological sciences. Psychology; human health; Hydrolysate; hydrolysates; peptides; permeates; Potato; potato products; potatoes; renin; ultrafiltration
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.12.023

Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products from the potato industry were used to evaluate their ACE-inhibitory and radical-scavenging potencies. Protein isolates and by-products were autolysed or hydrolysed by alcalase, neutrase and esperase. Hydrolysis increased the inhibition of the angiotensin-converting enzyme (ACE) and the radical-scavenging activity. The ACE-inhibitory potencies of the hydrolysates were high (IC50=0.018−0.086) and the by-product fractions showed ACE-inhibition also before hydrolysis. All samples exhibited low radical-scavenging activity, and hydrolysis for 2h with proteases was needed to produce an increase in the activity. Ultrafiltration through 10–3kDa membranes efficiently separated the ACE-inhibitory compounds into permeate fractions. The results of this study suggest that potato is a promising source for the production of bioactive compounds as ingredients for developing functional foods with a beneficial impact on cardiovascular health.