ArticleFrontiers in nutrition2022
Study on the preparation process of quinoa anti-hypertensive peptide and its stability.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 18 citations in OpenAlex.
- Bioactive Peptides from Andean Crops: Lactic Acid Bacteria Fermentation, Complementary Proteolysis, and Biological Activities.Foods (Basel, Switzerland) · 2026Review
- Preparation of Antioxidant Peptides Derived From Quinoa Protein and Evaluation of Their Antioxidant Activity Through a D-Galactose-Induced Aging Mice Model.Food science & nutrition · 2026Article
- Aqueous enzymatic extraction of macadamia oil: Effects on physicochemical properties, composition and antioxidant activity.Food chemistry: X · 2026Article
- Bioactive Peptides from Quinoa (Nutrients · 2025Article
- Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide.Foods (Basel, Switzerland) · 2025Article
- Exploring the Relationship between ACE Gene Variants and Systemic Lupus Erythematosus Susceptibility in the Hainan Population through Genetic Association Analysis.Current rheumatology reviews · 2025Article
- Review
- Non-targeted metabolomics reveals the characteristics of the unique bitterness substances in quinoa.Heliyon · 2024Article
- Preparation of sea buckthorn (Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
12 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Quinoa seeds are a food resource rich in protein, vitamins, minerals, and other functional components such as polyphenols, polysaccharides, and saponins. The seeds have become favored by modern consumers due to being gluten-free and featuring a high protein content. This study focused on the preparation of quinoa peptides by short-time enzymatic-assisted fermentation. Quinoa flour (QF) was mixed with water in a certain ratio before being enzymatically digested with 0.5% amylase and 0.1% lipase for 6 h. Then, 16 bacterial taxa were used for fermentation, respectively. The peptide content in the resulting fermentation broths were determined by the biuret method. The dominant taxon was then identified and the peptide content, amino acid distribution, and molecular weight distribution of the prepared quinoa peptides were analyzed. Further, the temperature, pH, metal ions, organic solvents, ion concentration, and anti-enzyme stability of the quinoa anti-hypertensive peptides of different molecular weights after fermentation with the dominant taxon were investigated. Finally, the inhibitory activity of fermented quinoa peptides on bacteria was studied. The results show that the peptide content of the fermentation broth reached 58.72 ± 1.3% at 40 h of fermentation with
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