Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation
2013
Wang, Hui | Li, Yongyu | Cheng, Yongqiang | Yin, Lijun | Li, Lite
Douchi is a fermented soybean product which is popular in China. It is reported to exhibit angiotensin I-converting enzyme (ACE)-inhibitory activity. Manufacturing procedures significantly affected the content and composition of ACE inhibitors in douchi. This work investigated the influence of Maillard reaction on ACE-inhibitory activity of douchi fermented by Mucor wutongqiao during fermentation. The ACE-inhibitory activity of douchi increased during pre-fermentation and the first 2 weeks of ripening, and then it decreased in the latter periods of ripening. Peptide content increased continuously during the fermentation. At the last 2 weeks of ripening, reducing sugar was significantly consumed by Maillard reaction, which was indicated by the development of color and fluorescence. These results suggest that consumption of the biologically active ACE-inhibitory peptides was assumed to cause the main decrease of ACE-inhibitory activity of douchi, although the generation of Maillard reaction products might potentially improve the ACE-inhibitory activity of douchi.
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