文献类型： 外文期刊

作者： Wang Shen ¹ ; Lin Li-mei ¹ ; Wu Yong-ning ¹ ; Fang Min ¹ ; Yu Ya-qin ¹ ; Zhou Jia ¹ ; Gong Zhi-yong ¹ ;

作者机构： 1.Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Peoples R China

2.China Natl Ctr Food Safety Risk Assessment, Beijing 100021, Peoples R China

关键词： grass carp peptide;ACE;antihypertension;SHR;in vitro;in vivo

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2014 年 23 卷 5 期

页码：

收录情况： SCI

摘要： In vitro and in vivo antihypertensive effects of grass carp peptides (GCP) were investigated. The amino acid composition and the angiotensinconverting enzyme inhibitory activity were evaluated using HPLC. GCP was administrated to spontaneously hypertensive rats (SHRs) and Wistar Kyoto rats (WKY) by single and long-term administration before blood pressure measurements. Plasma levels of angiotensin II (Ang II), rennin (RA), nitric oxide (NO), and plasma angiotensin I converting enzyme (ACE) activity were measured. The GCP molecular weight was between 725 and 1,228 Da with high levels of Leu, Asp, Phe, Gly, and Pro. The in vitro IC50 value was 0.23 mg/mL. GCP lowered SHR blood pressure dose and timedependently. Little change occurred in WKY. The plasma level of Ang II and the ACE activity decreased. SHR RA and NO concentrations in plasma increased. The antihypertensive effect of GCP was associated with NO regulation and the rennin-angiotensin system.