Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 4 / 2019

Puspitojati, E. – Cahyanto, M. N. – Marsono, Y. – Indrati, R.
Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion
Journal of Food and Nutrition Research, 58, 2019, No. 4, s. 319-327

Retno Indrati, Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No. 1, Bulaksumur 55281, Yogyakarta, Indonesia. E-mail:

Received 3 June 2019; 1st revised 29 August 2019; accepted 24 September 2019; published online 15 October 2019

Summary: This study investigated changes in the amino acid composition during fermentation of jack bean tempe and its effect on the inhibitory action of angiotensin-I-converting enzyme (ACE) of the peptides produced after in vitro gastrointestinal digestion. The composition of amino acids was determined in jack bean unfermented (F0) and fermented for 48 h (F48) or 72 h (F72). Fermentation for 48 h did not increase the content of hydrophobic amino acids, but prolonging it to 72 h resulted in a significant increase. In the digestion simulation experiment, the hydrolysis level in all samples increased sharply after the addition of pancreatin. Moreover, the high degree of protein hydrolysis did not necessarily result in high ACE inhibitory activity. Furthermore, all hydrolysates were dominated by peptides with a molecular weight of ?14 kDa. It can be concluded that the increase in the content of hydrophobic amino acids in jack bean tempe fermented for 72 h improved the ACE inhibition of peptides generated after in vitro gastrointestinal digestion, with the inhibitory value being 88.2?%.

Keywords: angiotensin-I-converting enzyme; peptide; in vitro digestion; hydrolysis, jack bean; tempe

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