Year: 2013 | Month: June | Volume 3 | Issue 1

Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity of Fermented idli Batter as Influenced by Various Parameters Prevailing During Fermentation


Abstract: <div>Angiotensin-I converting enzyme (ACE) inhibitory peptides known for regulating blood pressure are formed in foods from proteins due to hydrolysis occurring in vitro in processes such as fermentation as well as in vivo due to digestion in the gut. Idli is a cereal-legume based fermented snack food</div><div>widely consumed in southern India. In the present work ACE inhibitor potential of fermented idli batter was estimated for the first time. Various factors prevailing during idli batter fermentation such as time of fermentation, proportion of rice and black gram dhal used in preparation of batter, temperature of fermentation, addition of an extrinsic protease and refrigerated storage of batter were found to have an effect on ACE inhibition. On addition of 344 U of extrinsic protease per gram of batter, IC50 value was</div><div>reduced by more than tenfold to 0.480 mg of protein/ml signifying the formation of more and/ or more potent ACE inhibitory peptides.</div>

© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Print This Article Email This Article to Your Friend

@International Journal of Food and Fermentation Technology| Printed by New Delhi Publishers

. 4764511 - Visitors since March 23, 2019