酪蛋白源ACE抑制肽的评价方法和研究进展

血管紧张素转化酶(angiotensin converting enzyme,ACE)在血压调节方面起着重要作用。近年来,ACE抑制肽已成为生物活性肽研究领域的热点。文章综述了ACE抑制肽的作用机制、评价方法和酪蛋白源ACE抑制肽的国内外研究进展。     

蚕蛹源ACE抑制肽的稳定性和抑制ACE动力学

研究了温度、pH、干燥方式和体外肠道酶消化对蚕蛹源ACE抑制肽稳定性的影响,并通过Lineweaver-Burk双倒数曲线作图和紫外光谱初步探讨了蚕蛹源ACE抑制肽对ACE的抑制机理。结果表明:蚕蛹源ACE抑制肽在高温、酸性和碱性条件下不稳定,易失活;冷冻干燥和喷雾干燥对蚕蛹源ACE抑制肽的活性影响较小;蚕蛹源ACE抑制肽对胃蛋白酶、胰蛋白酶和α-胰凝乳蛋白酶具有较强的抗消化能力,经胃蛋白酶、胰蛋白酶和α-胰凝乳蛋白酶共同消化后,蚕蛹源ACE抑制肽仍能保留初始活性的94.0%;蚕蛹源ACE抑制肽竞争性抑制ACE,其抑制常数(Ki)为0.06 mg/mL;ACE被蚕蛹源ACE抑制肽抑制后,ACE在240～280 nm附近的紫外吸光值明显增加,初步揭示了蚕蛹源ACE抑制肽抑制ACE活性时,ACE的分子结构发生了改变。     

乳蛋白源ACE抑制肽的研究进展

血管紧张素转化酶(angiotensin converting enzyme,ACE)在血压调节方面起着重要作用.目前已从乳蛋白质中分离出多种ACE抑制肽.本文综述了ACE抑制肽的降压原理、结构特点、分离提纯、活性检测方法和乳蛋白源ACE抑制肽的国内外最新研究进展,并对其应用前景进行了展望.     

ACE抑制肽构效关系的研究进展及乳源性ACE抑制肽的加工利用现状

对ACE抑制肽的降压机理、构效关系及乳源性ACE抑制肽的加工利用现状等方面进行了介绍。在人体血压调节方面,血管紧张素转换酶(ACE)起着重要的生理作用,越来越多的天然食品源ACE抑制肽被研究和开发利用。本文主要对ACE抑制肽的降压机理、结构、定性/定量构效关系及乳源性ACE抑制肽的加工利用现状等方面进行了综述介绍,以期更好的获得和人工合成优良的ACE抑制肽产品。结果表明,ACE抑制肽的活性与其分子大小、氨基酸种类、序列结构以及空间构象等都密切相关,乳源性的ACE抑制肽的产品在国外已日渐成熟。     

乳源ACE抑制肽的开发与应用

血管紧张素转化酶(ACE)在血压调节方面起重要作用,目前已从乳蛋白中分离出多种ACE 抑制肽。本文对ACE 抑制肽的作用机理和来源进行介绍,并对乳源ACE 抑制肽的获得与开发及其应用进行综述。     

发酵乳中ACE抑制肽生成的外部因素条件的研究

探讨了促进发酵乳中ACE抑制肽生成的外部因素条件。研究结果表明,菌株发酵凝乳(pH4.7～5.0)后,产生肽量迅速积累,ACE抑制活性大幅度增强,产生的肽量与ACE抑制活性具有正相关性。添加乳清蛋白和酪蛋白可提高发酵乳中的肽含量,添加酪蛋白组更为突出;添加乳清蛋白组肽粉ACE抑制活性减弱,而添加酪蛋白组肽粉ACE抑制活性增强。与发酵温度42℃相比,37℃发酵条件下有利于发酵乳ACE抑制肽生成;与4℃冷藏处理相比,37℃条件下保温培养对提高ACE抑制活性和肽含量更为显著(P<0.01),实验结果为发酵法生产ACE抑制肽提供了可靠的技术依据。     

源于驴血清白蛋白的肽抑制高血压的活性研究

目的:研究从动物血液中的主要蛋白质--驴血血清白蛋白中获得的肤对血管紧张素转换酶(ACE)的抑制作用.方法:运用生物信息学方法用胶蛋白酶水解从驴血清白蛋白中模拟筛选具有抑制ACE活性的肤LH6.并通过化学方法合成该预示肽,验证肽LH6对ACE的活性作用.结果:肽LH6具有很好的抑制ACE活性功效,其IC50值为4.61μg/mL.结论:驴血作为食品被人体摄入后,经系列酶的作用而水解,其水解产物生物活性肽具有抑制ACE的作用.从而推测驴血清白蛋白肽具有潜在的治疗高血压的功效.     

瑞士乳杆菌发酵乳ACE抑制肽的研究

ACE抑制肽是从天然物质中分离提取,或食源性蛋白经酶解或发酵制备而得的功能性多肽.现已证明它具有降低血压的生理功能.介绍ACE抑制肽的功能、制备工艺和检测方法,以及其研究概况.     

花生ACE抑制肽的分离纯化、结构鉴定及体内降血压功能研究

在水酶法提取花生油和水解蛋白的中试生产基础上,将中试生产得到的水解蛋白通过DA201-C大孔吸附树脂、葡聚糖凝胶Sephadex G-15色谱分离纯化制得花生ACE抑制肽Ⅰ,再经半制备和分析型RP-HPLC进一步分离纯化后.利用基质辅助激光解吸电离-飞行时间-飞行时间(MALDI-TOF-TOF)串联质谱对具有最高ACE抑制活性的组分进行结构鉴定,得到氨基酸序列为Pro-Gly-Arg-Val-Tyr的花生ACE抑制肽Ⅱ.按照该结构合成得到较大量的花生ACE抑制肽Ⅱ,与花生ACE抑制肽Ⅰ-起作为受试样品进行SHR大鼠体内降血压功能实验.实验证明,花生ACE抑制肽在体内确实具有降低血压的作用,与降血压药物相比其服用剂量较大,但安全性相对较高.     

具有ACE抑制活性乳酸菌菌株的筛选与鉴定

以ACE抑制活性和蛋白水解活性为检测指标,选择138株乳酸菌为出发菌株,筛选出具有强ACE抑制活性的乳酸菌菌株.结果表明,筛选出具有强ACE抑制活性的4株乳酸菌,其中3株菌为瑞士乳杆菌,1株菌为干酪乳杆菌.瑞士乳杆菌KLDS1.0485和干酪乳杆菌KLDS1.0486比例为1:1,制成的发酵乳ACE抑制活性可达到61.55%.因此,组合瑞士乳杆菌KLDS1.0485和干酪乳杆菌KLDS1.0486可作为制备乳源ACE抑制肽的优良菌株.     

ACE抑制肽的制备及其结构对活性的影响

血管紧张素转化酶（ACE）通过一系列的生理反应,从而起到升高血压的作用,在人体中过量ACE的产生会引起高血压,而生物活性物质ACE抑制肽能够抑制ACE的功能。文章主要综述了ACE抑制肽的主要制备方法及氨基酸序列特点与ACE抑制活性的关系,并阐述了脯氨酸对ACE抑制活性的影响,以及部分氨基酸的结构特点及功能,为今后ACE抑制肽的制备与应用提供参考依据。     

海洋生物来源血管紧张素转换酶抑制肽的研究进展

血管紧张素转化酶(angiotensin converting enzyme,ACE)抑制剂通过抑制ACE活性能够降低血压。目前人工合成ACE抑制药物已开发并应用到降血压的治疗中,但会带来多种副作用。食源性ACE抑制肽与合成抑制剂相比因其副作用小、安全性高等特点,成为ACE抑制肽研究的热点。由于独特的生活环境与巨大的存在数量,海洋生物具有与陆地生物截然不同的化学结构及丰富的生物活性成分。海洋生物来源ACE抑制肽的研究为食源性ACE抑制肽的筛选提供了基础。本文结合海洋生物来源ACE抑制肽的作用机制及制备流程,对鱼类、软体动物、虾类、藻类及海绵、海蜇、粗刺参等不同生物来源的ACE抑制肽制备工艺进行了综述,并对海洋生物的综合开发利用进行了概括。     

食物源ACE抑制肽的生产及构效关系研究进展

生物活性肽是蛋白质中隐藏着的可在体内发挥一定生理功能的活性肽段。目前已从食物蛋白中获得了具有免疫调节、抑菌、抗病毒、抗肿瘤、抗血栓形成、抗高血压等功能的多肽,其中血管紧张素转化酶(ACE)抑制肽是研究热点之一。ACE通过产具有升压作用的血管紧张素Ⅱ和降解扩张血管的舒缓激肽在调节血压中发挥着重要作用。ACE抑制肽可通过消化道水解、发酵和熟化过程、体外酶解和遗传重组方法而获得,并可作为功能因子添加到功能食品中,相关产品已上市或研发中。本文对ACE抑制肽的生产及其构效关系研究进展等进行综述。     

食源蛋白制备血管紧张素抑制肽的研究进展

血管紧张素转化酶(angiotensin I converting enzyme,简称ACE)对于人体血压的调节有着十分重要的作用。血管紧张素转化酶抑制肽(ACEIP)是从食源性蛋白质中提取的功能性肽,有着抑制ACE的作用,从而降低人体血压,达到治疗高血压的目的。本文主要从ACE抑制肽的降压原理、来源、结构、分类及作用特点和前景展望这几方面对其进行总结阐述。     

A New Frontier in Soy Bioactive Peptides that May Prevent Age‐related Chronic Diseases

During gastrointestinal digestion or food processing of proteins, small peptides can be released and may act as regulatory compounds with hormone‐like activities. Numerous biologically active peptides (bioactive peptides) have been identified. Most bioactive peptides are derived from milk and dairy products, with the most common being angiotensin converting enzyme inhibitory peptides. Soybean protein and soybean derived peptides also play an important role in soybean physiological activities, particularly those related to the prevention of chronic diseases. However, the bioactive potential of soybean derived bioactive peptides is yet to be fully appreciated. After a general introduction of approaches and advances in bioactive peptides from food sources, this review focuses on bioactive peptides derived from soybean proteins and their physiological properties. Technological approaches to generate bioactive peptides, their isolation, purification, characterization, and quantification, and further application in food and drug design are also presented. Safety concerns, such as potential toxicity, allergenicity, and sensory aspect of these peptides are likewise discussed.     

Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses

The inhibition of angiotensin-I-converting enzyme (ACE) by the ethanol (70%)-soluble fraction (ESF) from different cheeses was analysed with an extract from rabbit lung acetone powder as enzyme source and 2-furanacryloyl-1-phenylalanylglycylglycine (FAPGG) as substrate. Proteolysis was assessed by a spectroscopic o-phthaldialdehyde (OPA) assay of the pH 4.6-soluble fraction and ESF. Peptides in the ESF were separated by reverse phase-HPLC. The traditional Norwegian cheese Gamalost had per unit cheese weight higher ACE inhibition potential than Brie, Roquefort and Gouda-type cheese, likely due to the combination of highest protein content and most extensive proteolysis providing a high content of ACE inhibitory peptides. However, ACE-inhibition expressed as IC₅₀ per unit peptide concentration from ESF assessed by the OPA-assay was highest for Kesam, a Quark-type cheese with a low degree of proteolysis.     

牡蛎生物活性肽的研究进展

生物活性肽是来源于蛋白质的多功能化合物,是可以调节生物机体的生命活动或具有生理活性作用的一类肽的总称。牡蛎肽又是生物活性肽的重要组成部分,含有丰富的蛋白质、人体必需的8种氨基酸、牛磺酸、维生素以及锌、硒、铁、铜、碘等微量元素;随着现代生物技术和医学技术的发展,制备牡蛎活性肽的方法多种,且牡蛎肽在抗氧化、降血糖、抗肿瘤、抑制血管紧张素转化酶(angiotensin converting enzyme,ACE)活性等方面具备特殊的生理活性。本文就牡蛎肽的制备以及牡蛎肽的生物活性等研究进行概述,为今后牡蛎肽的应用提供参考。     

Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme–inhibitory peptides

Angiotensin-I-converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE-inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE-inhibitory peptides determine the inhibitory activities and stability. The resistance of ACE-inhibitory peptides to digestive enzymes and peptidase affect their antihypertensive bioactivity in vivo. In this paper, the mechanism of ACE-inhibition, sources of the inhibitory peptides, structure–activity relationships, stability during digestion, absorption and transportation of ACE-inhibitory peptides, and consumption of ACE-inhibitory peptides are reviewed, which provide guidance to the development of new functional foods and production of antihypertensive nutraceuticals and pharmaceuticals.     

Bioactive Natural Constituents from Food Sources—Potential Use in Hypertension Prevention and Treatment

Prevention and management of hypertension are the major public health challenges worldwide. Uncontrolled high blood pressure may lead to a shortened life expectancy and a higher morbidity due to a high risk of cardiovascular complications such as coronary heart disease (which leads to heart attack) and stroke, congestive heart failure, heart rhythm irregularities, and kidney failure etc. In recent years, it has been recognized that many dietary constituents may contribute to human cardiovascular health. There has been an increased focus on identifying these natural components of foods, describing their physiological activities and mechanisms of actions. Grain, vegetables, fruits, milk, cheese, meat, chicken, egg, fish, soybean, tea, wine, mushrooms, and lactic acid bacteria are various food sources with potential antihypertensive effects. Their main bioactive constituents include angiotensin I-converting enzyme (ACE) inhibitory peptides, vitamins C and E, flavonoids, flavanols, cathecins, anthocyanins, phenolic acids, polyphenols, tannins, resveratrol, polysaccharides, fiber, saponin, sterols, as well as K, Ca, and P. They may reduce blood pressure by different mechanisms, such as ACE inhibition effect, antioxidant, vasodilatory, opiate-like, Ca²⁺ channel blocking, and chymase inhibitory activities. These functional foods may provide new therapeutic applications for hypertension prevention and treatment, and contribute to a healthy cardiovascular population. The present review summarizes the antihypertensive food sources and their bioactive constituents, as well as physiological mechanisms of dietary products, especially focusing on ACE inhibitory activity.