蝶形花科
豆类
肽
缓激肽
血管紧张素转换酶
生物化学
抑制性突触后电位
水解物
酶
生物
化学
植物
血压
内分泌学
水解
受体
作者
Tin‐Yun Ho,Hsin‐Yi Lo,Guan‐Ling Lu,Chia‐Yu Lin,M. F. G. STEVENS,C.‐H. Chen,Chien‐Yun Hsiang
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-06
卷期号:452: 139540-139540
被引量:2
标识
DOI:10.1016/j.foodchem.2024.139540
摘要
Angiotensin-converting enzyme (ACE), consisting of N-domain and C-domain, is a key regulator of blood pressure. The use of cACE-specific inhibitors helps minimize side effects in clinical applications. Legumes are a good source of proteins containing ACE inhibitory peptides; however, no studies have reported the identification of cACE-specific inhibitory peptides from Fabaceae. In this study, thermal hydrolysates from seeds, sprouts, pods, seedlings, and flowers of legumes were analyzed. Flowers of legumes exhibited a C-domain-preference ACE inhibition and anti-hypertensive effect in rats. Screening the legume peptide library identified a novel cACE inhibitory peptide, SJ-1. This study reported the first identification of cACE inhibitory peptide from Fabaceae foods. SJ-1, identified from the legume flowers, interacted with active site residues of cACE, leading to the inhibition of ACE activity, downregulation of bradykinin levels, and reduction of blood pressure. These findings also suggested the potential of legume proteins as a source of cACE inhibitory peptides.
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