您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Properties of ACE inhibitory peptide prepared from protein in green tea residue and evaluation of its anti-hypertensive activity

文献类型： 外文期刊

作者： Lai, Xingfei 1 ; Pan, Shunshun 1 ; Zhang, Wenji 1 ; Sun, Lingli 1 ; Li, Qiuhua 1 ; Chen, Ruohong 1 ; Sun, Shili 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Guangdong Prov Key Lab Tea Plant Resources Innova, Tea Res Inst, Guangzhou 510640, Peoples R China

关键词： Green tea; Residue; Protein hydrolysates; ACE inhibitory peptide; Hypertensive

期刊名称：PROCESS BIOCHEMISTRY （ 影响因子：3.757； 五年影响因子：3.665 ）

ISSN： 1359-5113

年卷期： 2020 年 92 卷

页码：

收录情况： SCI

摘要： Green tea contains active ingredients which are beneficial for health. While numerous studies have been conducted on the components extracted from green tea, few studies have investigated the active ingredients in tea residue. In this study, proteins were extracted from green tea residue via an optimised alkaline extraction combined with enzymatic hydrolysis, of which, an acidic protease was selected to prepare an enzymatic hydrolysate because of its high angiotensin converting enzyme (ACE) inhibitory activity. The composition characteristics of extracted green tea proteolysis products were elucidated, including amino acid composition, molecular weight distribution and possible amino acid sequences. In addition, the protein hydrolysate had antidigestive properties, maintained its activity of inhibiting ACE enzyme at different temperatures, pH and metal ions, and exhibited antihypertensive activity in animals. In conclusion, the optimised alkaline extraction and enzymatic hydrolysis conditions of a ACE inhibitory peptide from green tea residue is an optimal extraction method to maintain its antihypertensive activity, providing the basis for the clinical application of green tea for blood pressure reduction.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台