title: Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins.
abstract: Melanoidins formed at the last stage of the Maillard reaction have been pointed out to possess certain functional properties. Potential antihypertensive activity of food melanoidins (coffee, beer, and sweet-wine) has been evaluated according to in-vitro ACE-inhibitory activity. Precision of the assay (3.2% of coefficient of variation, n = 10) for melanoidins is similar to those reported of well-known antihypertensive peptides. Assay was applied on food melanoidins obtained from coffee (three roasting degrees), beer, and sweet-wine. All samples showed in-vitro ACE-inhibitory activity. The activity in coffee melanoidins was significantly higher at more severe heating conditions. These experiments demonstrate that food melanoidins could inhibit ACE activity. In-vitro ACE-inhibitory activity of coffee melanoidins is likely located within the melanoidin structure. But ACE-inhibitory activity is also partly due to the low-molecular-weight compound nonchemically bound to the melanoidin structure, then melanoidins can act as carrier-protecting agents. These compounds could be naturally phenolic compounds present in the green beans or intermediary Maillard reaction products with antihypertensive activity.
authors.affiliation: Consejo Superior de Investigaciones Científicas, Instituto del Frío, José Antonio Nováis 10, E-28040 Madrid, Spain.
authors.forename: José A
authors.initials: JA
authors.lastname: Rufian-Henares
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Morales
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000494:pharmacology*; D001628:Beverages / Q000032:analysis; D003069:Coffee / Q000737:chemistry*; D006358:Hot Temperature; D015416:Maillard Reaction; D011108:Polymers / Q000494:pharmacology*; D012680:Sensitivity and Specificity
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D003069:Coffee; D011108:Polymers; C011908:melanoidin polymers