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. 2020 Feb 19;9(2):220. doi: 10.3390/foods9020220

Table 3.

Antioxidant, angiotensin converting enzyme (ACE) inhibitory, and antibacterial properties of hydrolysates and fractions with <3.0 kDa molecules.

Sample Properties (IC50 ug mL−1) Antibacterial Activity
(L. monocytogenes ATCC BBA-2660)
ABTS·+ DPPH· Fe2+ Chelation ACE MIC
Hyrolysates
CW 67.22 ± 1.78 a 404.26 ± 3.18 a 0.58 ± 0.03 a 163.93 ± 1.25 a 0.25 *
M 1 80.08 ± 1.99 b 287.23 ± 2.41 b 0.62 ± 0.01 a 205.76 ± 1.57 b 0.50 *
M 2 101.54 ± 2.15 c 198.09 ± 1.18 c 0.49 ± 0.01 b 155.76 ± 2.08 c 0.50 *
M 3 113.34 ± 1.06 d 191.04 ± 2.83 d 0.46 ± 0.02 b 157.73 ± 1.69 c 0.50 *
Fractions <3.0 kDa
CW 26.67 ± 0.73 a 31.71 ± 0.98 a 0.32 ± 0.01 ab 21.11 ± 0.77 a 75 **
M 1 62.58 ± 1.13 b 129.45 ± 1.01 b 0.33 ± 0.02 ab 24.17 ± 0.51 b -
M 2 39.42 ± 1.08 c 227.01 ± 1.58 c 0.31 ± 0.02 a 15.67 ± 1.03 c 75 **
M 3 41.50 ± 2.014 d 3.46 ± 0.14 d 0.26 ± 0.01 c 16.27 ± 0.89 c 150 **

MIC, minimum inhibitory concentration; * mg mL−1, ** µg mL−1; All values are mean ± standard deviation for triplicate experiments. Different letters indicate significant differences (α = 0.05).