Article
Nutrition & Dietetics
Xinchang Gao, Fan Bu, Dalong Yi, Huaigao Liu, Zhiying Hou, Chaoying Zhang, Chang Wang, Jin-Ming Lin, Yali Dang, Yufen Zhao
Summary: A novel ACE inhibitory peptide was identified from yak bone, which exhibited strong ACE inhibition activities. Interestingly, the peptide showed increased activity after digestion. In vivo experiments demonstrated its antihypertensive effect on hypertensive rats.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Songmin Cao, Zixu Wang, Lujuan Xing, Lei Zhou, Wangang Zhang
Summary: This study evaluated the effects of bovine bone gelatin-derived peptides (BGPs) on hypertension in rats and found that they significantly reduced blood pressure and improved dyslipidemia, suggesting their potential as a nutraceutical for hypertension and dyslipidemia.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Jincheng Zhang, Li Liang, Yimeng Shan, Xuewei Zhou, Baoguo Sun, Yuan Liu, Yuyu Zhang
Summary: This study investigated the antihypertensive effect and mechanism of umami peptides from yeast extract. The umami peptide LLLLPKP showed favorable ACE inhibitory activity and regulated blood pressure in a hypertensive rat model. It remained stable during simulated digestion and interacted with key sites in the active pockets. Developing umami peptides with antihypertensive effects holds substantial importance for long-term hypertension treatment.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Renjuan Li, Xiuli Zhou, Liping Sun, Yongliang Zhuang
Summary: The aim of this study was to discover angiotensin-I-converting enzyme inhibitory (ACEI) peptides from the edible symbiot Boletus griseus-Hypomyces chrysospermus (BGHC). Two ACEI peptides, KYPHVF and LFRPE, were identified and found to have good absorption and non-toxicity. Molecular docking analysis revealed that KYPHVF and LFRPE could establish hydrogen bonds and hydrophobic interactions with the active site of ACE. The in vitro ACEI activities of KYPHVF and LFRPE were determined with IC50 values of 5.99 and 58.15 mu mol/L, respectively.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jincheng Zhang, Li Liang, Lili Zhang, Xuewei Zhou, Baoguo Sun, Yuyu Zhang
Summary: The study investigated the ACE inhibitory activity and salt-reduction properties of umami peptides in chicken soup. The ACE inhibition rate of TPLVDR and AEINKILGN was significantly higher than other umami peptides, and their semi-inhibitory concentration was determined. After in vitro digestion, the inhibitory activity of AEINKILGN and TPLVDR decreased, but the original sequences were still present. Docking results demonstrated the crucial interaction between AEINKILGN and TPLVDR with Zn2+ and key sites in the active pockets of ACE through hydrogen bonds for ACE inhibitory activity. Saltiness and palatability models were established to investigate the salt-reduction effect, and the optimal levels of AEINKILGN and TPLVDR at different salt concentrations were determined.
Article
Food Science & Technology
Xuejia Hu, Zhiyuan Dai, Renyao Jin
Summary: In this study, Lepidotrigla microptera was hydrolyzed with different proteolytic enzymes, and the ACE-inhibitory activity of the hydrolysates was tested. The alcalase hydrolysates showed the highest ACE-inhibitory activity. A novel ACE-inhibitory peptide, DLTAGLLE, was isolated and purified from the hydrolysate. DLTAGLLE showed stable ACE-inhibitory activity at different temperatures and pH values, and it remained active after gastrointestinal digestion. Molecular docking simulation showed that DLTAGLLE had a high binding affinity with ACE sites. As the first reported antihypertensive peptide from alcalase hydrolysate of Lepidotrigla microptera, DLTAGLLE has the potential to be developed into functional food or novel ACE-inhibitor drugs.
Article
Chemistry, Applied
Jialin Li, Xiaofeng Liu, Wen Li, Di Wu, Zhong Zhang, Wanchao Chen, Yan Yang
Summary: Umami peptides with both ACE and DPP-IV inhibitory activities were screened from Stropharia rugosoannulata using prediction tools and molecular docking. These peptides exhibited strong umami and inhibitory activities in evaluations and in vitro experiments. One peptide showed the most significant inhibitory activity. This comprehensive screening strategy provides a rapid approach for identifying high-sensitivity umami peptides with bioactivities.
Article
Food Science & Technology
Haopeng Dai, Min He, Guilin Hu, Zhongrong Li, Abdulbaset Al-Romaima, Zhouwei Wu, Xiaocui Liu, Minghua Qiu
Summary: The study aimed to investigate the ACE inhibitory effect of bioactive peptides from green coffee beans. Through in vitro and in silico methods, it was found that two peptides have the potential to be used as antihypertensive agents.
Article
Food Science & Technology
Song Zhu, Shan Wang, Lingbo Wang, Dejian Huang, Shangwei Chen
Summary: In this study, a novel ACE inhibitory peptide HPVTGL derived from rape bee pollen protein was identified and found to have stable inhibitory activity and antihypertensive effects. Molecular docking and animal experiments supported its potential for use in functional foods or pharmaceutical agents against hypertension.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Srichandan Padhi, Rounak Chourasia, Megha Kumari, Sudhir P. Singh, Amit Kumar Rai
Summary: A bioprocess was developed using proteolytic Bacillus subtilis strains on microbial fermentation of rice beans for production of bioactive peptides. LC-MS/MS analysis identified many unique peptide sequences, and antihypertensive peptides were found to be higher in functional properties. B. subtilis KN2B fermented hydrolysate exhibited the highest angiotensin converting enzyme (ACE)-inhibitory activity. Molecular docking experiments showed promising binding of selected peptides at the ACE binding site.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Qiaonan Zhu, Jiawen Xue, Peng Wang, Xianbo Wang, Jiaojiao Zhang, Xuezhi Fang, Zhiping He, Fenghua Wu
Summary: The proteins in camellia seed cake were hydrolyzed with different proteases, and the hydrolysate obtained from neutral protease showed the highest ACE inhibitory activity at 67.36%. Through various separation and analysis techniques, Val-Val-Val-Pro-Gln-Asn (VVVPQN) was identified as an ACE inhibitor with an IC50 value of 0.13 mg/mL. Molecular docking studies revealed that VVVPQN could form eight hydrogen bonds with ACE. Stability studies showed that VVVPQN remained active in weakly acidic and neutral conditions, and was relatively unaffected by heat treatment and certain metal ions. The findings suggest that VVVPQN from camellia seed cake has potential applications in functional food and antihypertensive drugs.
Article
Chemistry, Applied
Chen Li, Ying Hua, Daodong Pan, Lulu Qi, Chaogeng Xiao, Yongzhao Xiong, Wenjing Lu, Yali Dang, Xinchang Gao, Yufen Zhao
Summary: In this study, a novel rapid screening model for umami peptides was designed using peptidomics, machine learning methods, and molecular docking technology. Six novel peptides related to lamb bones were obtained, and the interaction between umami peptide and T1R3 subunit was found to be mainly driven by hydrogen bonding and electrostatic interaction.
Article
Chemistry, Applied
Li Liang, Chenchen Zhou, Jingcheng Zhang, Yan Huang, Jing Zhao, Baoguo Sun, Yuyu Zhang
Summary: Four potential umami peptides were identified from porcine bone soup, and three of them were proven to have dominant umami taste. The key binding sites of taste receptors and the role of electrostatic interaction and hydrogen bond in umami taste were revealed.
Article
Nutrition & Dietetics
Daqiao Yang, Laihao Li, Chunsheng Li, Shengjun Chen, Jianchao Deng, Shaoling Yang
Summary: ACE inhibitory peptides from fermented foods, particularly from Chouguiyu, have been found to effectively alleviate hypertension. This study identified a peptide extract from Chouguiyu with a strong inhibition effect on ACE, and the inhibitory potency was enhanced after fermentation. In silico predictions revealed a total of 356 ACE inhibitory peptides, most of which increased in abundance after fermentation. The study also identified seven core ACE inhibitory peptides and their formation mechanisms. The findings suggest the potential of utilizing microbial strains and proteases to produce targeted ACE inhibitory peptides.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemical Research Methods
Shweta Thakur, Jyoti Chhimwal, Robin Joshi, Manglesh Kumari, Yogendra Padwad, Rajiv Kumar
Summary: A novel bioactive peptide BP1 from Picrorhiza kurroa Royle ex Benth. was found to have antioxidant potential and inhibitory activities against ACE and DPP-IV, making it a potential candidate for peptide-based therapeutics in treating diabetes, cardiovascular diseases, and other diseases associated with ROS.
JOURNAL OF PROTEOME RESEARCH
(2021)
