NDLI: Two angiotensin-converting enzyme-inhibitory peptides from almond protein and the protective action on vascular endothelial function

Content Provider	Royal Society of Chemistry (RSC)
Author	Ge, Xian-Li Liu, Rui-Lin Zhang, Zhi-Qi Shi, Ting Su, Na Gao, Xiang-Yu Zhan, Han-Ying
Copyright Year	2016
Abstract	This study aimed to discover and prepare novel angiotensin converting enzyme (ACE) inhibitory peptides from almond protein and further evaluate the effect on endothelial function of human umbilical vascular endothelial cells (HUVECs). Almond protein was hydrolyzed using a two-stage alcalase–protamex hydrolysis process, and the hydrolysates were subjected to a series of separations, ultrafiltration, gel filtration chromatography, and reversed-phased preparative chromatography, to obtain the active peptides. Seven ACE inhibitory fractions with the molecular weight below 1.5 kDa were isolated and prepared, and two purified ACE inhibitory peptides with the IC50 values of 67.52 ± 0.05 and 43.18 ± 0.07 μg mL−1, were identified as Met-His-Thr-Asp-Asp and Gln-His-Thr-Asp-Asp, respectively. Then the effect of two ACE inhibitory peptides on the endothelial function of HUVECs was evaluated. Results showed that the two potent ACE inhibitory peptides significantly regulated the release of nitric oxide and endothelin in HUVECs. These results suggest that almond peptides have potential as an antihypertensive nutraceuticals or a functional food ingredient.
Starting Page	3733
Ending Page	3739
Page Count	7
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	9
Journal	Food & Function
DOI	10.1039/c6fo00654j
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Angiotensin-converting enzyme Protein Endothelium Hydrolysis Ultrafiltration Chromatography IC50 Nitric oxide Endothelin Antihypertensive drug Functional food
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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