Journal of Food, Agriculture and Environment
Vol 5,
Issue 3&4,2007
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Antioxidant and antihypertensive activities of autolysate and enzymatic hydrolysates from yam (Dioscorea opposita Thunb.) ichyoimo tubers
Author(s):
Takeshi Nagai 1*,
Nobutaka Suzuki 2, Yasuhiro Tanoue 3, Norihisa Kai 3, Toshio Nagashima 1Recieved Date: 2007-05-05, Accepted Date: 2007-07-29
Abstract:Autolysate and enzymatic hydrolysates from yam ichyoimo tubers were prepared by autolysis and digestion using three peptic enzymes. The potential antioxidant capacity and angiotensin I-converting enzyme (ACE) inhibitory activity were also investigated. Among these sample species, autolysate and trypsin hydrolysate exhibited extremely high antioxidant activities. In addition, high ACE inhibitory activities were detected in the same sample species similar to peptides derived from food proteins, for example fish muscle, casein, zein, sake and other food proteins. Yam ichyoimo tubers is an excellent source of antioxidant compounds and exhibited great efficiency in scavenging against active oxygen species. The discovery of our research is helpful to produce processed foods with high antioxidant activity and antihypertensive activity and high health benefits in food industry.
Keywords:Yam ichyoimo tuber,
autolysate, enzymatic hydrolysate, antioxidant activity, active oxygen species, scavenging activity, antihypertensive activityJournal: Journal of Food, Agriculture and Environment
Year: 2007
Volume: 5
Issue: 3&4
Category: Food and Health
Pages: 64-68
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