Angiotensin I-Converting Enzyme Inhibitory Effect of Chinese Soypaste Along Fermentation and Ripening: Contribution of Early Soybean Protein Borne Peptides and Late Maillard Reaction Products

Abstract

Angiotensin I-converting enzyme inhibitory effect of Chinese soypaste was investigated during 4-month fermentation and ripening. This effect increased significantly at early stage and reached a plateau until the end of ripening, with an IC50 value of 0.436 mg/mL for the final product. Peptide and reducing sugar contents increased drastically during early fermentation and declined afterward. Maillard reaction took place continuously as indicated by consistent accumulation of precursor, intermediate, and final Maillard reaction products monitored by fluorescence, ultraviolet-absorbance and absorbance at 420 nm, respectively. During early fermentation, peptides were principal compounds responsible for the angiotensin I-converting enzyme inhibitory effect. During late ripening, angiotensin I-converting enzyme inhibition by Maillard reaction products could compensate for the loss of the effect caused by the utilization of peptides, and enable the total effect to remain at a good and steady level, suggesting an indispensable contribution of Maillard reaction products to angiotensin I-converting enzyme inhibitory effect of soypaste, particularly in products with prolonged maturation.