期刊
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
卷 20, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/ijms20061496
关键词
antihypertensive peptides; functional food; food-derived; fermentation
资金
- Korean Ministry of Small and Medium scale Enterprises and Startups under the Regional Specialized Industry Development Program (RD) [R0006438, C0502529]
- Korea Technology & Information Promotion Agency for SMEs (TIPA) [C0502529] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with Lactobacillus rhamnosus EBD1. After fermentation, the in vitro angiotensin-converting enzyme (ACE) inhibitory activity of the product (P-SPI) increased from 60.8 +/- 2.0% to 88.24 +/- 3.2%, while captopril (a positive control) had an inhibitory activity of 94.20 +/- 5.4%. Mass spectrometry revealed the presence of three potent and abundant ACE inhibitory peptides, PPNNNPASPSFSSSS, GPKALPII, and IIRCTGC in P-SPI. Hydrolyzing P-SPI with gastrointestinal proteases did not significantly affect its ACE inhibitory ability. Also, oral administration of P-SPI (200 mg/kg body weight) to spontaneous hypertensive rats (SHRs) for 6 weeks significantly lowered systolic blood pressure (-19 +/- 4 mm Hg, p < 0.05) and controlled body weight gain relative to control SHRs that were fed with physiological saline. Overall, P-SPI could be used as an antihypertensive functional food.
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