Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

Table 4

Peptide level, antioxidant activity, and ACE inhibitor activity after in vitro digestion.

	Peptide (mg/g DM)	FCRS (mg/g DM)	ABTS^+· SA (mg Tx/g DM)	^·OH-SA (mg Tx/g DM)	ACE inhibitor activity (%)
Nonfermented	a	a	a	a	b
Fungal fermented
Mucor indicus CBS 670.79	a	a	b	a	a
Rhizopus oryzae CBS 372.63	d	d	g	d	b
R. oligosporus DSM 1964	bc	bc	e	b	e
R. oligosporus ATCC 64063	b	d	b	c	d
R. oligosporus NRRL 2710	a	a	6c	d	c
Cofermented
Mucor indicus CBS 670.79	d	bc	f	bc	a
Rhizopus oryzae CBS 372.63	c	1cd	d	c	c
R. oligosporus DSM 1964	c	cd	cd	bc	f
R. oligosporus ATCC 64063	bc	bc	cd	bc	de
R. oligosporus NRRL 2710	a	ab	ef	a	b

One-way analysis of variance was applied. Data is shown as the . Mean values within a column followed by different letters differ significantly (). FCRS: Folin-Ciocalteu reacting substances; ABTS^+·-SA: ABTS^+·-scavenging assay; ^·OH-SA: ^·OH scavenging assay; ACE: angiotensin I converting enzyme.