Shori, Amal Bakr and Yong, Yeoh Shin and Baba, Ahmad Salihin (2021) Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity. Food Science and Technology, 41 (4). pp. 902-907. ISSN 0101-2061, DOI https://doi.org/10.1590/fst.24020.
Full text not available from this repository.Abstract
Illicium verum (IV; dried fruit), Psidium guajava (PG; dried leaves), and Curcuma longa (CL; dried rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification and the proteolysis of milk up to 21 days of storage at 4 degrees C. The angiotensin-I converting enzyme (ACE) test was conducted to analyze the inhibitory activity of bioactive peptides produced during proteolytic activity on the ACE enzyme. The addition of fish collagen in PG-yogurt significantly decreased pH compared to control on day 7 of storage. The presence of IV, PG, and CL enhanced (p<0.05) OPA peptide amount during 7 & 14 days of storage. The highest ACE inhibitory activity was shown on day 7 for all herbal yogurt. Herbal yogurt either in the presence or absence of fish collagen may improve the manufacture and formulation of yogurt with anti-ACE activity.
| Item Type: | Article |
|---|---|
| Funders: | King Abdulaziz University, Jeddah [D1440 - 279-247], DSR |
| Uncontrolled Keywords: | Yogurt; Herbal water extract; Proteolysis; Fish collagen; ACE inhibitory activity |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms Zaharah Ramly |
| Date Deposited: | 14 Apr 2022 00:49 |
| Last Modified: | 14 Apr 2022 00:49 |
| URI: | http://eprints.um.edu.my/id/eprint/26951 |
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