Research Progress on the Mechanism of Action of Food-Derived ACE-Inhibitory Peptides

文献类型： 外文期刊

第一作者： Li, Ting

作者： Li, Ting;Du, Wanjia;Huang, Huiyan;Mao, Xue;Kong, Xianghui;Wan, Luzhang;Shang, Chenglong;Kong, Xianghui

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关键词： angiotensin converting enzyme; angiotensin converting enzyme-inhibitory peptide; mechanism of action

期刊名称：LIFE-BASEL （ 影响因子：3.4； 五年影响因子：3.4 ）

ISSN：

年卷期： 2025 年 15 卷 8 期

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收录情况： SCI

摘要： Hypertension is a major pathogenic contributor to cardiovascular diseases, primarily mediated through activation of the angiotensin-converting enzyme (ACE) system. Food-derived ACE-inhibitory peptides represent a promising alternative to synthetic drugs due to their favorable safety profile and minimal side effects. ACE-inhibitory peptides have been extensively identified from various foods, with their antihypertensive activity and molecular mechanisms comprehensively characterized through in vitro and in vivo studies. ACE-inhibitory peptides can be prepared by methods such as natural extraction, enzymatic hydrolysis, and fermentation. The production process significantly modulates structural characteristics of the polypeptides including peptide chain length, amino acid composition, and sequence, consequently determining their functional activity. To comprehensively elucidate the gastrointestinal stability and mechanisms action of ACE-inhibitory peptides, integrated experimental approaches combining both in vitro and in vivo methodologies are essential. This review systematically examines current advances in food-derived ACE-inhibitory peptides in terms of sources, production, structure, in vivo and in vitro activities, and bioavailability.

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