Angiotensin I-converting enzyme (ACE) inhibitory activity of Balao-Balao (fermented rice-shrimp mixture)

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Sheba Mae M. Duque

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

One way of controlling hypertension in the body is by the use of angiotensin I - converting enzyme (ACE) inhibitors, a kind of bioactive peptide, which can be derived from fermented food products. The effect of microbial count and fermentation time to the ACE inhibitory activity of fermented rice-shrimp mixture (balao-balao) were studied. Experiments show that pH is inversely related to the titratable acidity of balao-balaoas fermentation time increases. The lowest pH and the highest % TTA (as lactic acid) were both observed at Day 5 at 4.1 and 40.61%, respectively. Moreover, extractions of the soluble bioactive peptides present in balao-balao during the different stages of fermentation process were also tested to determine its ACE inhibitory activity. An increasing trend of ACE inhibitory activity was also observed as fermentation time increases. The highest ACE inhibitory activity of balao-balao was detected during day 10 at 74.00% with an IC50 value of 0.0971 mg/mL. It was determined that the microbial count does not have a significant effect on the ACE inhibitory activity of balao-balao.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /G68

Document Type

Thesis

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