ACE inhibitory and antihypertensive properties of apricot almond meal hydrolysate

文献类型： 外文期刊

第一作者： Wang, Chunyan

作者： Wang, Chunyan;Tian, Jinqiang;Wang, Qiang

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关键词： Apricot almond meal;Hydrolysate;ACE inhibitory peptides;Antihypertensive effect

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

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收录情况： SCI

摘要： Apricot almond meal was hydrolyzed simultaneously with Neutrase and N120P proteases. The hydrolysate almond peptide (AP) was fractionated into three ranges of molecular weight (AP-I, >5kDa; AP-II, 1-5kDa; AP-III, <1kDa) using an ultrafiltration membrane bioreactor system. The AP-III brought about a high angiotensin-I-converting enzyme (ACE) inhibitory activity with IC sub(50) value of 0.138mgmL super(-1) and the content of hydrophobic amino acid of AP-III was 50.08%. Lineweaver-Burk plots suggested that AP-III acts as a non-competitive inhibitor to inhibit ACE. And we evaluated the stability and in vivo antihypertensive activity of AP-III. Multiple dose oral administration (100mgkg super(-1) body weight (BW), 400, 800mgkg super(-1) BW) to spontaneously hypertensive rats led to a significant decrease in blood pressure for AP-III. Additionally, the gel filtration and RP-HPLC were used to separate ACE inhibitory peptides from the hydrolysate. The results suggested that the peptide derived from apricot almond protein may have potential applications as functional food.

分类号： R15

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