ACE Angiotensin Converting Enzyme (ACE) Inhibitory Activity Of Protein Fraction Of Fermented Buffalo Milk (Bubalus bubalis)
Abstract
Proteins and peptides are food components that have proven ability to prevent hypertensive disease through inhibition of angiotensin converting enzyme (ACE). Buffalo milk or fermented curds are naturally potentially developed as functional food as antihypertensive food. The purpose of this study were to determine the optimum fermentation time to obtain curd with the best ACE inhibition activity. First the curd protein was extracted using alcohol in stages for curd with fermentation length of 1, 2, 3, and 4 days. Nol days or buffallo milk without fermentation as control. Every time fermentation variation of were tested pH acidity level, chemical composition, protein extraction, dissolved protein content, degree of hydrolysis and ACE inhibitor activity. The value ACE inhibitor the highest was done fractionate using ultrafiltration membranes helping centrifugation. The protein fraction with optimal ACE inhibitor activity was analyzed amino acid composition by ultra performance liquid chromatography. The result of research are time fermentaion is one day and dissolved protein content is 912,73 ppm. The highest ACE inhibition activity was obtained at 87.52%, and 23.38% for degree of hydrolysis. Based on molecular weight was obtained the highest ACE inhibition value at fraction below 3 kDa, the ACE inhibitor activity value is 99,3%. Amino acid composition are threonine 0,0249%, proline 0,039%, alanine 0,045%, phenyl alanine smaller than 0,012% and acid glutamate 0.158%. In general, dadih was able to inhibit ACE activity and potentially as an antihypertensive agent in vitro.
References
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9. Phelan M, Aheme A, FitzGerald R and O’Brien N. Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status. International dairy journal. 2009.19 (11): 643-654.
10.VasiljevicT, Shah NP. Probiotics—from Metchnikoff to bioactives. International Dairy Journal. 2008.18(7), 714-728.
11. Meisel H. Multifunctional peptides encrypted in milk proteins. BioFactors. 2004.21, 55-61.
12. Putri K. Efektivitas dan efek Samping Penggunaan Obat Antihipertensi pada Pasien Hipertensi di Puskesmas Kalirungkut Surabaya. Calyptra: Jurnal Ilmiah Mahasiswa Universitas Surabaya 2015.Vol.4 No.2
13.Yamamoto N, Ejiri M, Mizuno S. Biogenic peptides and their potential use. Current Pharmaceutical Design, 2003. 9 (16), 1345
14. Hayes M, Stanton C, Slattery H, O'sullivan O, Hill C, Fitzerld GF, dan Ross RP. Casein fermentate of Lactobacillus animalis DPC6134 contains a range of novel propeptide angiotensin-converting enzyme inhibitors. Applied and Environmental Microbiology. 2007. 73 (14), 4658-4667.
15. Donkor O N, Henriksson A, Vasiljevic T, Shah NP. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Lait, 2007. 87,21-38.
16. Hoyle NT, Merritt JH. Quality of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science. 1994. 59: 76-79.
17. [AOAC] Association Official Analytical Chemist’s Technical Standard. Official Methods of Analysis. 2005.16 ed. Washington
18. Liu C, Wang H, Cui Z, He X, Wang X, Zeng and Ma H. Optimization of Extraction and Isolation for 11S and 7S Globulins of Soybean Seed Storage Protein. Food Chemistry 2007.102: 1310–16.
19. Bradford, M. Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle dye binding. Analytical of Biochemistry.1976. 72: 248−254.
20. Cheung HS, Cushman D. Inhibition of homogeneous angiotensin-converting enzyme of rabbit lung by synthetic venom peptides of Bothrops jararaca. Biochimica et Biophysica Acta (BBA)-Enzymology. 1973. 293(2), 451-463.
21. Arihara K, NakashimaY, Mukai T, Ishikawa S, Itoh M. Peptide Inhibitors for Angiotensin I-converting Enzyme from Enzymatic Hydrolysates of Porcine Skeletal Muscle Proteins’, Meat Science. 2001. 57(3), pp. 319–324. doi:10.1016/S0309-1740(00)00108-X
22. Lame ME, Chambers EE, Blatnik M. Quantitation of amyloid beta peptides Aβ1–38, Aβ1–40, and Aβ1–42 in human cerebrospinal fluid by ultra-performance liquid chromatography–tandem mass spectrometry. Analytical biochemistry. 2011.419(2), 133-139.
23. Daswati, E.. Kualitas Dadih Susu Kerbau Dengan Lama Pemeraman Yang Berbeda. Jurnal Peternakan. 2009. 6(1).
24. Sisriyenni D, ZurriyatiY. Kajian kualitas dadih susu kerbau di dalam tabung bambu dan tabung plastik. Jurnal Pengkajian dan Pengembangan Teknologi Pertanian. 2014. 7(2).
25. Sunarlim, Roswita. Potensi lactobacillus sp. asal dari dadih sebagai starter pada pembuatan susu fermentasi khas Indonesia." Buletin Teknologi Pasca Panen . 2016: 5.169-76.
26. Haryadi, Nurliana, Sugito. The Value Of pH and Total of Lactic Acid Bacteri of Goat Milk Kefir After Fermented by Various Concentration of Sugar and Different Length of Incubation. Jurnal Medika Veterinaria. 2013 7 (1) 4-7.
27. Hosono A, Wardoyo R, Otani H. Microbial flora in dadih, a traditional fermented milk in Indonesia. Lebensm.-Wiss. U. –Technol. 1989. 22: 20-24
28. Lestari LA, Hannayani E, Marsono Y. Efek hipokolesterolemik yogurt yang disuplementasi probiotik indigenous pada tikus sprague dawley Rats. Agrosains. 2004. 17
29. Papadimitriou CG, Mastrojiannaki AV, Silva AV, Gomes AM, Malcata FX, AlichanidisE. Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity. Food Chem. 2007. 105:647-656.
30. Miskiyah S, Usmiati, Mulyorini. Pengaruh enzim proteolitik dengan bakteri asam laktat probiotik terhadap karakteristik dadih susu sapi. JITV. 2011. 16(4): 304-311.
31. Considine T, Healy A, Kelly AL, McSweeney PLH. Proteolytic specificity of elastase on bovine as1
casein. Food Chem. 2000. 69:19-26
32. Putranto, Wendry S. Purifikasi dan karakterisasi protease yang dihasilkan Lactobacillus acidophilus dalam fermentasi susu sapi perah. Seminar Nasional Bioteknologi “ Capturing Opportunities through Biotechnology” Pusat Penelitian Bioteknologi-LIPI. 2006.Abstrak.
33. Kunji ERS, Mierau I, Hagting A, Poolman B, Konnigs WN. The proteotytic systems of lactic acid bacteria. Antonie van Leeuwenhoek. 1996. 70, 187-221.
34. Abubakar A. Isolasi Peptida Anti Hipertensi dari Protein Susu ( Isolation of Anti Hypertensive Peptides from Milk Protein. 2004. 121–128.
35. Phiromruk W, Jarerat A, Luangpituksa P, Amatayakul T. Production of fermented milk high in activity of angiotensin converting enzyme inhibition by extending fermentation time and protease addition. Asian Journal of Food and Agro-Industry. 2009. 2(4):167-174.
36. Wijesekara I and Kim SK. Angiotensin-I-Converting Enzyme (ACE) Inhibitors from Marine Resources Prospects in the Pharmaceutical Industry.Review Mar. Drugs 2010. 1080-1093; doi:10.3390/md8041080.
37. Campbell D.J. The renin-angiotensin and kallikrein-kinin systems. The International Journal of Biochemistry Cell Biology. 2003.35, 784-791.
38. Smith VHL, Borch-Johnsen K, Jorgensen T. Commuting physical activity is favourably associated with biological risk factors for cardiovascular disease. European Journal of Epidemiolog. 2007. 22, 771-779.
39. Fitzgerald RJ, Murray BA. Bioactive peptides and lactic fermentations. International Journal of Dairy Technology. 2006. 59(2), 118-125.
40. Tuomilehto J, Lindström J, Hyyrynen J, Korpela R, Karhunen ML, Mikkola L, Nissinen, A. Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension. Journal of human hypertension. 2004. 18 (11), 795.
41. Soenarno MS, Polli, BN, Febriantosa A, Hanifah, R. Identifikasi peptida bioaktif dari olahan susu fermentasi tradisional Indonesia sebagai bahan pangan fungsional untuk kesehatan. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 2017. 1(3), 191-195.
42. Nakamura Y, Yamamoto N, Sakai K, Okubo A, Yamazaki S, Takano T. Purification and characterization of angiotensin converting enzyme inhibitors from sour milk. Journal of Dairy Science. 1995.78, 777-783.
43. Yokoyama K, Chiba H, Yoshikawa M. Peptide inhibitors for angiotensin i-converting enzyme from thermolysin digest of dried bonitot. Bioscience, Biotechnology, and Biochemistry. 1992. 56(10), 1541-1545.
44. Maeno M, Yamamoto N, Takano, T. Identification of an antihypertensive peptide from casein hydrolysate produced by a proteinase from Lactobacillus helveticus CP790. Journal of Dairy Science. 1996. 79(8), 1316-1321.
45. Fuglsang A, Nilsson D, Nyborg NC. Cardiovascular effects of fermented milk containing angiotensin-converting enzyme inhibitors evaluated in permanently catheterized, spontaneously hypertensive rats. Applied and environmental microbiology. 2002. 68(7), 3566-3569.
46. Seppo L, Jauhiainen T, Poussa T, Korpela R. A fermented milk high in bioactive peptides has a blood pressure–lowering effect in hypertensive subjects. The American journal of clinical nutrition. 2003. 77(2), 326-330.
47. Chen GW, Tsai JS, Pan BS. Purification of angiotensin I-converting enzyme inhibitory peptides and antihypertensive effect of milk produced by protease-facilitated lactic fermentation. International Dairy Journal. 2007. 17(6), 641-647.
2. [BPOM RI] Badan Pengawas Obat dan Makan-an Republik Indonesia. 2011. Acuan Label Gizi Produk Pangan. Jakarta: Badan Peng-awas Obat dan Makanan.
3. Chalid SY dan Hartiningsih F. Potensi Dadih Susu Kerbau Fermentasi Sebagai Antioksidan dan Antibakteri. Prosiding SEMIRATA BKS-MIPA. Lampung 19-12 Mei 2013.
4. Ngatirah A, Harmayanti ES dan Utami T. Seleksi bakteri asam laktat sebagai agensia probiotik yang berpotensi menurunkan kolesterol. In Prosiding Seminar Nasional Industri Pangan. PATPI (II): 2000. 63Г70.
5. Surono IS and Nurani D. Exploration of Indigenous Dadih Lactic Bacteria for Probiotic and Starter Cultures. Domestic research collaborative grant-URGE-IBRD World Bank Project 2000-2001. Republic of Indonesia: Research Report. Directorate General of Higher Education, Ministry of Education and Culture.2002.
6. Pato U. Potensi bakteri asam laktat yang diisolasi dari dadih untuk menurunkan resiko penyakit kanker. Jurnal Natur Indonesia. 2003. 5(2): 162 – 166.
7. Surono IS. Probiotik Susu Fermentasi dan Kesehatan. 2004. YAPMMI, Jakarta
8. Clare DA, Swaisgood HE. Bioactive milk peptides: a prospectus. J Dairy Sci. 2000. 83: 1187-1195
9. Phelan M, Aheme A, FitzGerald R and O’Brien N. Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status. International dairy journal. 2009.19 (11): 643-654.
10.VasiljevicT, Shah NP. Probiotics—from Metchnikoff to bioactives. International Dairy Journal. 2008.18(7), 714-728.
11. Meisel H. Multifunctional peptides encrypted in milk proteins. BioFactors. 2004.21, 55-61.
12. Putri K. Efektivitas dan efek Samping Penggunaan Obat Antihipertensi pada Pasien Hipertensi di Puskesmas Kalirungkut Surabaya. Calyptra: Jurnal Ilmiah Mahasiswa Universitas Surabaya 2015.Vol.4 No.2
13.Yamamoto N, Ejiri M, Mizuno S. Biogenic peptides and their potential use. Current Pharmaceutical Design, 2003. 9 (16), 1345
14. Hayes M, Stanton C, Slattery H, O'sullivan O, Hill C, Fitzerld GF, dan Ross RP. Casein fermentate of Lactobacillus animalis DPC6134 contains a range of novel propeptide angiotensin-converting enzyme inhibitors. Applied and Environmental Microbiology. 2007. 73 (14), 4658-4667.
15. Donkor O N, Henriksson A, Vasiljevic T, Shah NP. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Lait, 2007. 87,21-38.
16. Hoyle NT, Merritt JH. Quality of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science. 1994. 59: 76-79.
17. [AOAC] Association Official Analytical Chemist’s Technical Standard. Official Methods of Analysis. 2005.16 ed. Washington
18. Liu C, Wang H, Cui Z, He X, Wang X, Zeng and Ma H. Optimization of Extraction and Isolation for 11S and 7S Globulins of Soybean Seed Storage Protein. Food Chemistry 2007.102: 1310–16.
19. Bradford, M. Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle dye binding. Analytical of Biochemistry.1976. 72: 248−254.
20. Cheung HS, Cushman D. Inhibition of homogeneous angiotensin-converting enzyme of rabbit lung by synthetic venom peptides of Bothrops jararaca. Biochimica et Biophysica Acta (BBA)-Enzymology. 1973. 293(2), 451-463.
21. Arihara K, NakashimaY, Mukai T, Ishikawa S, Itoh M. Peptide Inhibitors for Angiotensin I-converting Enzyme from Enzymatic Hydrolysates of Porcine Skeletal Muscle Proteins’, Meat Science. 2001. 57(3), pp. 319–324. doi:10.1016/S0309-1740(00)00108-X
22. Lame ME, Chambers EE, Blatnik M. Quantitation of amyloid beta peptides Aβ1–38, Aβ1–40, and Aβ1–42 in human cerebrospinal fluid by ultra-performance liquid chromatography–tandem mass spectrometry. Analytical biochemistry. 2011.419(2), 133-139.
23. Daswati, E.. Kualitas Dadih Susu Kerbau Dengan Lama Pemeraman Yang Berbeda. Jurnal Peternakan. 2009. 6(1).
24. Sisriyenni D, ZurriyatiY. Kajian kualitas dadih susu kerbau di dalam tabung bambu dan tabung plastik. Jurnal Pengkajian dan Pengembangan Teknologi Pertanian. 2014. 7(2).
25. Sunarlim, Roswita. Potensi lactobacillus sp. asal dari dadih sebagai starter pada pembuatan susu fermentasi khas Indonesia." Buletin Teknologi Pasca Panen . 2016: 5.169-76.
26. Haryadi, Nurliana, Sugito. The Value Of pH and Total of Lactic Acid Bacteri of Goat Milk Kefir After Fermented by Various Concentration of Sugar and Different Length of Incubation. Jurnal Medika Veterinaria. 2013 7 (1) 4-7.
27. Hosono A, Wardoyo R, Otani H. Microbial flora in dadih, a traditional fermented milk in Indonesia. Lebensm.-Wiss. U. –Technol. 1989. 22: 20-24
28. Lestari LA, Hannayani E, Marsono Y. Efek hipokolesterolemik yogurt yang disuplementasi probiotik indigenous pada tikus sprague dawley Rats. Agrosains. 2004. 17
29. Papadimitriou CG, Mastrojiannaki AV, Silva AV, Gomes AM, Malcata FX, AlichanidisE. Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity. Food Chem. 2007. 105:647-656.
30. Miskiyah S, Usmiati, Mulyorini. Pengaruh enzim proteolitik dengan bakteri asam laktat probiotik terhadap karakteristik dadih susu sapi. JITV. 2011. 16(4): 304-311.
31. Considine T, Healy A, Kelly AL, McSweeney PLH. Proteolytic specificity of elastase on bovine as1
casein. Food Chem. 2000. 69:19-26
32. Putranto, Wendry S. Purifikasi dan karakterisasi protease yang dihasilkan Lactobacillus acidophilus dalam fermentasi susu sapi perah. Seminar Nasional Bioteknologi “ Capturing Opportunities through Biotechnology” Pusat Penelitian Bioteknologi-LIPI. 2006.Abstrak.
33. Kunji ERS, Mierau I, Hagting A, Poolman B, Konnigs WN. The proteotytic systems of lactic acid bacteria. Antonie van Leeuwenhoek. 1996. 70, 187-221.
34. Abubakar A. Isolasi Peptida Anti Hipertensi dari Protein Susu ( Isolation of Anti Hypertensive Peptides from Milk Protein. 2004. 121–128.
35. Phiromruk W, Jarerat A, Luangpituksa P, Amatayakul T. Production of fermented milk high in activity of angiotensin converting enzyme inhibition by extending fermentation time and protease addition. Asian Journal of Food and Agro-Industry. 2009. 2(4):167-174.
36. Wijesekara I and Kim SK. Angiotensin-I-Converting Enzyme (ACE) Inhibitors from Marine Resources Prospects in the Pharmaceutical Industry.Review Mar. Drugs 2010. 1080-1093; doi:10.3390/md8041080.
37. Campbell D.J. The renin-angiotensin and kallikrein-kinin systems. The International Journal of Biochemistry Cell Biology. 2003.35, 784-791.
38. Smith VHL, Borch-Johnsen K, Jorgensen T. Commuting physical activity is favourably associated with biological risk factors for cardiovascular disease. European Journal of Epidemiolog. 2007. 22, 771-779.
39. Fitzgerald RJ, Murray BA. Bioactive peptides and lactic fermentations. International Journal of Dairy Technology. 2006. 59(2), 118-125.
40. Tuomilehto J, Lindström J, Hyyrynen J, Korpela R, Karhunen ML, Mikkola L, Nissinen, A. Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension. Journal of human hypertension. 2004. 18 (11), 795.
41. Soenarno MS, Polli, BN, Febriantosa A, Hanifah, R. Identifikasi peptida bioaktif dari olahan susu fermentasi tradisional Indonesia sebagai bahan pangan fungsional untuk kesehatan. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 2017. 1(3), 191-195.
42. Nakamura Y, Yamamoto N, Sakai K, Okubo A, Yamazaki S, Takano T. Purification and characterization of angiotensin converting enzyme inhibitors from sour milk. Journal of Dairy Science. 1995.78, 777-783.
43. Yokoyama K, Chiba H, Yoshikawa M. Peptide inhibitors for angiotensin i-converting enzyme from thermolysin digest of dried bonitot. Bioscience, Biotechnology, and Biochemistry. 1992. 56(10), 1541-1545.
44. Maeno M, Yamamoto N, Takano, T. Identification of an antihypertensive peptide from casein hydrolysate produced by a proteinase from Lactobacillus helveticus CP790. Journal of Dairy Science. 1996. 79(8), 1316-1321.
45. Fuglsang A, Nilsson D, Nyborg NC. Cardiovascular effects of fermented milk containing angiotensin-converting enzyme inhibitors evaluated in permanently catheterized, spontaneously hypertensive rats. Applied and environmental microbiology. 2002. 68(7), 3566-3569.
46. Seppo L, Jauhiainen T, Poussa T, Korpela R. A fermented milk high in bioactive peptides has a blood pressure–lowering effect in hypertensive subjects. The American journal of clinical nutrition. 2003. 77(2), 326-330.
47. Chen GW, Tsai JS, Pan BS. Purification of angiotensin I-converting enzyme inhibitory peptides and antihypertensive effect of milk produced by protease-facilitated lactic fermentation. International Dairy Journal. 2007. 17(6), 641-647.
Published
2018-10-30
How to Cite
CHALID, Sri Yadial; NURBAYATI, Siti; PRATAMA, Andhika Fajar.
ACE Angiotensin Converting Enzyme (ACE) Inhibitory Activity Of Protein Fraction Of Fermented Buffalo Milk (Bubalus bubalis).
JURNAL ILMU KEFARMASIAN INDONESIA, [S.l.], v. 16, n. 2, p. 214-224, oct. 2018.
ISSN 2614-6495.
Available at: <http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/526>. Date accessed: 05 nov. 2024.
doi: https://doi.org/10.35814/jifi.v16i2.526.
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