Hydrolyzation of duck meat protein using Bacillus cereus TD5B protease, pepsin, trypsin and their potency as an angiotensin converting enzyme inhibitor

Abstract

This study was aimed to explore their potency of protein-bioactive of native ducks-meat after enzymatic hydrolysis by Bacillus-cereus TD5B-protease, Pepsin, and Trypsin as an angiotensin-converting enzyme (ACE) inhibitor. The samples: ducks-meats from 10 months age of male Mojosari and Magelang-Duck. The experiments: individually hydrolysis of meat-protein using protease-enzyme (0.1 % w/w) from Bacillus-cereus TD5B, Pepsin, or Trypsin. The observed parameters: protein concentration, protein molecular weight, ACE-inhibitor activity, and IC-value (IC50). Data of protein concentration were statistically analyzed using T-Test, while data of SDS-PAGE and ACE-inhibiting activity were analyzed descriptively. The results showed that soluble protein concentration increased due to the hydrolysis process, from 0.826±0.108 mg/mL to 1.050±0.197 mg/mL (Microbial-protease), 2.122±0.141 mg/mL (pepsin), 1.641±0.071 mg/mL (trypsin) for Mojosari-duck and 0.642±0.038 mg/mL to 1.171±0.534 mg/mL(Microbial-protease), 2.100±0.376 mg/mL(pepsin), 1.725±0.092 mg/mL(trypsin) for Magelang-duck. The SDS-PAGE pattern showed that there was a decrease of molecular weight of duck-meats due to the hydrolysis process, from the range of 196.53-43.88 kDa to the range of 71.35-10.12 kDa. Duck-meat protein hydrolysate had ACE-inhibiting activity 71.7%(Mojosari-Microbial-Protease) IC5054μg/mL, 57%(Mojosari-Pepsin) IC50151μg/mL, 75.8%(Mojosari-Trypsin) IC5051μg/mL and 52.8%(Magelang-Microbial-Protease) IC5083μg/mL, 78,5%(Magelang-Pepsin) IC5085μg/mL, 83.9%(Magelang-Trypsin) IC5022μg/mL. In conclusion, hydrolysate of Magelang duck-meat used Trypsin had better potency as an ACE-inhibitor.