Article
Chemistry, Applied
Shuang Zhang, Zhiqiang Xu, Wenbin Zheng, Qiang Pan, Yinglian Zhu
Summary: The effects of sweep frequency ultrasound (SFU) pretreatment on the hydrolysis and ACE inhibitory activity of zeins were investigated. SFU at 40 kHz and 25/40 kHz resulted in the highest degrees of hydrolysis, reaching 25.93% and 25.72% respectively. SFU at 25/40 kHz significantly improved the solubility, hydrophobicity, particle size uniformity, and ACE inhibitory activity of zein hydrolysates. The SFU treatment promoted the unfolding of protein molecules, exposed hydrophobic residues, and obtained more small-molecule active peptides.
Article
Engineering, Chemical
Shanfen Huang, Yunliang Li, Chengliang Li, Siyu Ruan, Wenjuan Qu, Yanhua Ding, Xiaofei Ye, Haile Ma
Summary: Using divergent ultrasound pretreatment during sequential enzymolysis can enhance the ACE inhibitory activity of peptides and reduce bitterness intensity. The study suggests that high ACE inhibitory peptides require more Tyr, Ile, and Val moieties, instead of Leu, and peptide fractions with a molecular weight >1000 Da as structural features.
Article
Agriculture, Multidisciplinary
Yongfu Li, Nan Yang, Feng Shi, Fei Ye, Jinrong Huang
Summary: Tartary buckwheat albumin provides a good source of ACE inhibitory peptides, with the albumin hydrolysate showing the strongest ACE inhibitory activity and highest peptide yield. After isolation and identification, a total of 42 ACE inhibitory peptides were discovered, including 14 novel peptides. These peptides exhibit potent ACE inhibitory effects and can potentially be used as supplements or drugs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Acoustics
Wenjuan Qu, Yiting Feng, Ting Xiong, Yuhan Li, Hafida Wahia, Haile Ma
Summary: This study used ultrasound treatment to improve the iron chelating ability of corn peptide and retain its activity. The results showed that the ultrasound-treated corn ACE inhibitory peptide-ferrous chelate exhibited high iron chelating ability, ACE inhibition activity, and stability.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Xiaojie Duan, Yifan Dong, Min Zhang, Zihui Li, Guanhao Bu, Fusheng Chen
Summary: Plant-derived bioactive peptides, particularly ACE inhibitory peptides, were evaluated in rapeseed protein. The study identified novel ACE inhibitory peptides FQW, FRW, and CPF using bioinformatics methods. In vitro experiments showed that these peptides exhibited strong inhibitory effects on ACE, indicating that rapeseed protein can be a good source for ACE inhibitory peptides.
Article
Food Science & Technology
Kunlun Liu, Zeru Gao, Qingyun Li, Huiyan Zhang
Summary: This study identified four novel ACEIPs from maize germ protein hydrolysates, which showed high potency in suppressing ACE activity. The kinetics studies revealed that PW inhibited ACE in a non-competitive manner, while VTLL, LPGP, and SPGTAF were ACE substrate-competitive inhibitors. The findings suggest that maize by-products could serve as an alternative source for generating ACEIPs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Diane Purcell, Michael A. Packer, Maria Hayes
Summary: Seaweeds have been traditionally used as food and medicine in Asian cultures. This study focuses on the potential of extracting bioactive peptides from brown seaweed Laminaria digitata to inhibit the ACE-1 enzyme, which causes hypertension. Proteins were extracted from L. digitata using enzymatic hydrolysis, resulting in hydrolysates and permeates that showed significant ACE-1 inhibitory effects.
Article
Food Science & Technology
Yan Li, Junru Li, Chaoxia Cheng, Yajun Zheng, Hanxu Li, Zilin Zhu, Yuxiang Yan, Wenhui Hao, Nan Qin
Summary: In this study, safe peptides were identified in naked oat bran albumin hydrolysates (NOBAH) with potential ACE inhibition and zinc-chelating abilities. Molecular docking results showed interactions between the peptides and ACE, affecting zinc coordination. These findings suggest the potential applications of naked oat peptides in hypertension treatment and zinc fortification.
Article
Chemistry, Applied
Fabiola Sanchez-Lopez, Victor J. Robles-Olvera, Madeleine Hidalgo-Morales, Apollinaire Tsopmo
Summary: This study aimed to investigate the in vitro antihypertensive activities of lactobacillus-prepared amaranth protein hydrolysates, determine the contribution of zinc, and identify peptides. The findings showed that lactic acid bacteria proteases released peptides from amaranth proteins with ACE-inhibitory properties, some of which contained known ACE-inhibitor motifs. Size separation of the hydrolysates enhanced ACE inhibition, supporting a mixed mechanism of inhibition.
Review
Food Science & Technology
Lu Xue, Rongxin Yin, Kate Howell, Pangzhen Zhang
Summary: ACE-inhibitory peptides can inhibit the activity of ACE, which mediates systemic hypertension, and have antihypertensive effects. The amino acid sequences and secondary structures of these peptides determine their inhibitory activities, while their resistance to digestive enzymes and peptidase affects their bioactivity in vivo.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Biochemistry & Molecular Biology
Xin-Xin Han, Yun-Qin Jia, Chun-Yu Liu, Hao-Yu Wang, Zhen-Yuan Zhu
Summary: In this study, three novel ACE-inhibitory peptides were prepared from Small-Aroma Chicken breast and showed significant inhibitory activity. The mechanism of inhibition and binding free energies were also investigated.
PROCESS BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Zhengli Lin, Junwen Lai, Ping He, Leiman Pan, Yizhe Zhang, Mengmeng Zhang, Hui Wu
Summary: In this study, six novel ACE inhibitor peptides were identified in maca protein hydrolysates, and RSRGVFF exhibited prominent ACE inhibitory activity. The analysis of the structure-activity relationship revealed that arginine at the N-terminal and two phenylalanines at the C-terminal contributed to the inhibitory activity. These findings suggest that maca protein may play a role in the antihypertensive activity.
Article
Food Science & Technology
Peng Zhang, Chang Chang, Haijie Liu, Qiaojuan Yan, Zhengqiang Jiang
Summary: The study showed that using a self-designed alkaline electrolyzed water pretreatment equipment to pretreat protein-rich materials can significantly improve hydrolysis efficiency and promote the release of antihypertensive peptides. Experimental results indicated that DWM pretreated with AEW exhibited the highest ACE inhibitory activity and protein recovery rate during hydrolysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yining Wang, Chang Huang, Feng Lu, Xiaofei Ye, Haile Ma
Summary: A protocol for the preparation of ACE inhibitory peptides from CMMR was established using two-stage enzymatic hydrolysis. Ultrasound-assisted pretreatment at 20/28 kHz significantly increased the ACE inhibition rate. NIR spectrometer combined with CARS-PLS models showed optimal results for monitoring the ACE inhibitory activity during hydrolysis.
Article
Biochemistry & Molecular Biology
Fernando Rivero-Pino, Antonio Guadix, Emilia M. Guadix
Summary: The exponential increase in world population is driving demand for new sustainable protein sources, with bioactive peptides from food proteins showing potential for regulating physiological processes like diabetes. Insects, as a cheap source of antidiabetic peptides, have been the focus of recent research. The fractionation and identification of DPP-IV and alpha-glucosidase inhibitory peptides from mealworms has revealed potential for using insect protein hydrolysates for regulating glycemic index.
Article
Agriculture, Multidisciplinary
Jian Jin, Haile Ma, Weiwei Wang, Min Luo, Bei Wang, Wenjuan Qu, Ronghai He, John Owusu, Yunliang Li
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2016)
Article
Agriculture, Multidisciplinary
Bei Wang, Ragab Khir, Zhongli Pan, Delilah Wood, Noreen E. Mahoney, Hamed El-Mashad, Bengang Wu, Haile Ma, Xingrong Liu
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2016)
Article
Agriculture, Multidisciplinary
Yanyan Zhang, Haile Ma, Bei Wang, Wenjuan Qu, Asif Wali, Cunshan Zhou
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2016)
Article
Food Science & Technology
Bei Wang, Noreen E. Mahoney, Zhongli Pan, Ragab Khir, Bengang Wu, Haile Ma, Liming Zhao
Article
Acoustics
Yanyan Zhang, Bei Wang, Cunshan Zhou, Griffiths G. Atungulu, Kangkang Xu, Haile Ma, Xiaofei Ye, Mohammed A. Y. Abdualrahman
ULTRASONICS SONOCHEMISTRY
(2016)
Article
Acoustics
Bei Wang, Tingting Meng, Haile Ma, Yanyan Zhang, Yunliang Li, Jian Jin, Xiaofei Ye
ULTRASONICS SONOCHEMISTRY
(2016)
Article
Chemistry, Applied
Bei Wang, Yanyan Zhang, Chandrasekar Venkitasamy, Bengang Wu, Zhongli Pan, Haile Ma
Article
Acoustics
Lei Zhang, Cunshan Zhou, Bei Wang, Abu El-Gasim A. Yagoub, Haile Ma, Xiao Zhang, Mian Wu
ULTRASONICS SONOCHEMISTRY
(2017)
Article
Food Science & Technology
Bengang Wu, Zhongli Pan, Baoguo Xu, Junwen Bai, Hamed M. El-Mashad, Bei Wang, Cunshan Zhou, Haile Ma
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2018)
Article
Agriculture, Multidisciplinary
Bei Wang, Noreen E. Mahoney, Ragab Khir, Bengang Wu, Cunshan Zhou, Zhongli Pan, Haile Ma
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Food Science & Technology
Yongli Jiang, Yimeng Zhao, Danfeng Wang, Yun Deng
JOURNAL OF FOOD QUALITY
(2018)
Article
Food Science & Technology
Feifei Xu, Bei Wang, Chen Hong, Shabuerbieke Telebielaigen, John Nsor-Atindana, Yuqing Duan, Fang Zhong
Article
Agriculture, Multidisciplinary
Lei Zhang, Yang Hu, Bei Wang, Xin Xu, Abu ElGasim A. Yagoub, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou
Summary: Ultrasonic pretreatment reduced drying preparation time and increased yield of okra pectin, improving its physicochemical properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Bei Wang, Wenli Wei, Yanyan Zhang, Haoyang Xu, Haile Ma
Summary: This study investigated the decontamination effect of a spiral continuous flow-through pulsed light system on Escherichia coli in freshly squeezed grape juice. The results showed that the system could achieve E. coli reductions of up to 2.9 log CFU/ml without significantly affecting the physical properties and nutritional quality of the juice. It provides a valuable reference for the application of pulsed light in liquid food processing in the food industry.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Medical Laboratory Technology
Shanhu Qiu, Ziwei Du, Wei Li, Juan Chen, Hang Wu, Jingbao Liu, Min Cai, Bei Wang, Haijian Guo, Zilin Sun
ANNALS OF LABORATORY MEDICINE
(2020)