title: ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum).
abstract: Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products from the potato industry were used to evaluate their ACE-inhibitory and radical-scavenging potencies. Protein isolates and by-products were autolysed or hydrolysed by alcalase, neutrase and esperase. Hydrolysis increased the inhibition of the angiotensin-converting enzyme (ACE) and the radical-scavenging activity. The ACE-inhibitory potencies of the hydrolysates were high (IC50=0.018-0.086) and the by-product fractions showed ACE-inhibition also before hydrolysis. All samples exhibited low radical-scavenging activity, and hydrolysis for 2h with proteases was needed to produce an increase in the activity. Ultrafiltration through 10-3kDa membranes efficiently separated the ACE-inhibitory compounds into permeate fractions. The results of this study suggest that potato is a promising source for the production of bioactive compounds as ingredients for developing functional foods with a beneficial impact on cardiovascular health.
authors.affiliation: MTT Agrifood Research Finland, Biotechnology and Food Research, Et Building, FIN-31600 Jokioinen, Finland. Electronic address: anne.pihlanto@mtt.fi.
authors.forename: Anne
authors.initials: A
authors.lastname: Pihlanto
authors.affiliation: MTT Agrifood Research Finland, Biotechnology and Food Research, Et Building, FIN-31600 Jokioinen, Finland.
authors.forename: Sari
authors.initials: S
authors.lastname: Akkanen
authors.affiliation: MTT Agrifood Research Finland, Biotechnology and Food Research, Et Building, FIN-31600 Jokioinen, Finland.
authors.forename: Hannu J
authors.initials: HJ
authors.lastname: Korhonen
keywords: ACE-inhibition; Antioxidative; Functional foods; Hydrolysate; Potato