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R. Varin, P. Mulder, F. Tamion, V. Richard, J. P. Henry, F. Lallemand, G. Lerebours and C. Thuillez, “Improvement of Endothelial Function by Chronic Angiotensin Converting Enzyme Inhibition in Heart Failure: Role of Nitric Oxide, Prostanoids, Oxidant Stress, and Bradykinin,” Circulation, Vol. 102, 2000, pp. 351-356.

has been cited by the following article:

• TITLE: Lima Bean (Phaseolus lunatus) Protein Hydrolysates with ACE-I Inhibitory Activity

  AUTHORS: Luis Chel-Guerrero, Mario Domínguez-Magaña, Alma Martínez-Ayala, Gloria Dávila-Ortiz, David Betancur-Ancona

  KEYWORDS: Lima Bean; Degree of Hydrolysis; ACE Inhibition; Protein Hydrolysates; IC50

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.4, April 18, 2012

  ABSTRACT: Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1; germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase; 1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.