降血压肽的生理活性及应用

来源于食物蛋白的降血压肽对血管紧张素转化酶（ACE）的活性具有抑制作用。本介绍降血压肽的作用机制,生理效果,研究进展并展望其应用前景 。     

食品蛋白质降血压肽的研究进展

在阐述血管紧张纛转化酶抑制剂降压机理的基础上，综述了食品蛋白质降血肽的研究进展，对结构与活性之间的关系及其在降低高血压患者血压中的重要性进行了讨论，并展望了其广阔的发展前景。     

玉米蛋白制备降血压肽的研究

本实验以我国来源丰富且价格低廉的玉米蛋白为原料,选用嗜热菌蛋白酶、胰凝乳蛋白酶、胰蛋白酶和碱性蛋白酶等4种酶来水解玉米蛋白制备降血压肽。选用马尿酰-组氨酰-亮氨酸(HHL)为血管紧张素转化酶(ACE)的模拟底物,利用反相高效液相色谱(RHPLC)检测ACE催化反应生成的马尿酸(Hip)的量,确定水解产物的ACE抑制活性从而来对酶进行筛选。研究结果表明,碱性蛋白酶的水解能力最强,碱性蛋白酶和嗜热菌蛋白酶的水解产物都达到了很好的ACE抑制活性(90%左右)。     

Isolation of Peptides with Angiotensin I-converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon Muscle

In order to utilize upstream chum salmon as a component of nutraceutical food, their defatted muscle proteins were hydrolyzed with 5% thermolysin. The resulting hydrolysate showed high inhibitory activity against angiotensin I‐converting enzyme (inhibitory concentration₅₀= 27.9 protein μg/mL) in vitro. A significant reduction of systolic blood pressure was observed when 500 and 2000 mg/kg of body weight were orally administered into spontaneously hypertensive rats. Angiotensin I‐converting enzyme inhibitory peptides contained in the hydrolysate were isolated with various chromatographs. These 6 active peptides were Trp residue‐containing dipeptides: Trp‐Ala, Val‐Trp, Trp‐Met, Met‐Trp, Ile‐Trp, and Leu‐Trp. The inhibitory concentration₅₀ values of these dipeptides ranged from 2.5 μM to 277.3 μM.     

乳源ACE抑制剂(降血压肽)的研究现状

利用酶或微生物水解牛乳蛋白质可获得ACE抑制剂 (降血压肽 ) ,近来从乳酸菌发酵的酸奶中也找到了ACE抑制肽 ;经动物实验证明 ,口服一定量的ACE抑制肽或含有ACE抑制肽的酸奶可降低血压 ,而且对血压正常者没有影响。文章中综述了来源于乳蛋白质和发酵乳制品的ACE降血压肽的最新研究进展 ,对乳源ACE抑制剂的应用前景进行了展望     

南极磷虾脱脂蛋白肽抗疲劳和耐缺氧实验研究

目的：通过灌服南极磷虾脱脂蛋白肽研究其对小鼠抗疲劳、耐缺氧能力的影响。方法：对照组小鼠灌胃蒸馏水,低剂量组、中剂量组和高剂量组分别以南极磷虾脱脂蛋白肽灌胃,灌胃剂量分别为0.2、1.0、5.0g/(kg ·d),连续28d。分别测定小鼠负重游泳时间和血乳酸(LA)、血尿素氮(BUN)、乳酸脱氢酶(LDH)、肝糖原含量;常压耐缺氧时间及耗氧量、亚硝酸钠中毒存活时间。结果：高剂量组小鼠负重游泳时间及血清中LDH含量、LA清除率及肝糖原含量明显高于空白组,BUN含量明显低于空白组。高剂量组常压耐缺氧存活时间及亚硝酸钠中毒存活时间明显高于空白组。结论：南极磷虾脱脂蛋白肽能明显提高小鼠抗疲劳、耐缺氧的能力,具有非常明显的保健作用。     

南极磷虾自溶酶性质的初步研究

探讨南极磷虾自溶酶的最适pH值、最适温度以及抑制剂和金属离子对其活性的影响。结果表明:南极磷虾自溶酶主要含有3种酶,最适pH值分别为3.0、6.0、8.0;各最适pH值条件下最适温度分别为40、50、50～60℃之间。苯甲基磺酰氟(PMSF)和大豆胰蛋白酶抑制剂(SBTI)对南极磷虾自溶酶活性有较强的抑制作用,抑制范围分别在pH3.0～9.0之间和pH6.0～10.5之间。Cu2+和Ba2+对自溶酶活性的抑制作用较强,Ca2+对自溶酶活性几乎没有抑制作用,而Mg2+对自溶酶活性有一定的激活作用。     

南极磷虾来源酶的研究进展

南极磷虾是一种生活于南极海域的浮游海洋动物。南极海域寒冷、严酷的生存环境形成了南极磷虾酶独特的生物学特性,南极磷虾酶作为一种独特、高效的低温酶系,具有广阔的应用前景。本文综述了南极磷虾酶的种类,分离纯化,结构特征,酶学性质和应用研究进展,期望能够推动南极磷虾资源的深度利用。      

Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides

Year to year obesity prevalence, reduced physical activities, bad habits/or stressful lifestyle, and other environmental and physiological impacts lead to increase in diseases such as coronary heart disease, stroke, cancer, diabetes, and hypertension worldwide. Hypertension is considered as one of the most common serious chronic diseases; however, discovery of medications with high efficacy and without side effects for treatment of patients remains a challenge for scientists. Recent trends in functional foods have evidenced that food bioactive proteins play a major role in the concepts of illness and curing; therefore, nutritionists, biomedical scientists, and food scientists are working together to develop improved systems for the discovery of peptides with increased potency and therapeutic benefits. This review presents a recent research carried out to date for the purpose of isolation and identification of bioactive hydrolyzates and peptides with angiotensin I converting enzyme inhibitory activity and antihypertensive effect from animal, marine, microbial, and plant food proteins. Effects of food processing and hydrolyzation conditions as well as some other impacts on formation, activity, and stability of these hydrolyzates and peptides are also presented.     

鱼降压肽的大孔吸附树脂分离及其活性稳定性

采用大孔吸附树脂对碱性蛋白酶水解、水解度为34.52% 的鱼降压肽进行分离。结果表明,DA201-C 型大孔吸附树脂对鱼降压肽吸附性最好,乙醇体积分数为75% 时洗脱下来的组分具有最高的ACE 抑制活性,其IC50为1.52mg/ml。鱼降压肽中灰分由分离前的9.47% 减少到分离后的2.34%,肽和蛋白质含量分别由分离前的72.81%和81.26% 增加到分离后的80.24% 和92.42%。活性稳定性分析显示,胃蛋白酶和胰酶、中性和低酸性pH 值、55℃以下温度以及1000mmol/L 以内的NaCl 浓度对鱼降压肽的ACE 抑制活性影响较小。     

南极磷虾蛋白水解产物超滤组分的抗氧化活性评价

目的 对南极磷虾(Euphausia superba)蛋白水解产物超滤组分进行系统的抗氧化活性评价.方法 利用胃蛋白酶和胰蛋白酶制备南极磷虾蛋白水解物(antioxidant hydrolysate of Euphausia superba protein,EPAH),利用超滤技术制备抗氧化组分.以自由基清除实验、脂质...     

Antihypertensive effect of peptides obtained from Enterococcus faecalis-fermented milk in rats

Previous studies have demonstrated that milk fermented with Enterococcus faecalis decreases the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats. In this study, we evaluated the antihypertensive activity of the following peptide sequences: LHLPLP, LHLPLPL, LVYPFPGPIPNSLPQNIPP, VLGPVRGPFP, and VRGPFPIIV. These peptides isolated from E. faecalis-fermented milk showed in vitro angiotensin I-converting enzyme-inhibitory activity. Because the most potent angiotensin I-converting enzyme-inhibitory sequences were LHLPLP and LVYPFPGPIPNSLPQ-NIPP, we administered different doses of these peptides to spontaneously hypertensive rats. High doses of the remaining sequences were also administered to these animals. Water served as a negative control and captopril as a positive control. All products were administered orally. The SBP and DBP were measured before administration and also at 2, 4, 6, 8, and 24 h after administration. Before administration of the different products, spontaneously hypertensive rats showed SBP and DBP values of 218 ± 2.5 and 157 ± 5.9 mmHg, respectively (n = 30). The sequences LHLPLP, LVYPF-PGPIPNSLPQNIPP, VLGPVRGPFP, and VRGPFPIIV caused clear and significant decreases in SBP, DBP, or both in the animals. In particular, the antihypertensive effect could be clearly established when 2 or 3 mg/kg of LHLPLP was administered. These 2 doses of LHLPLP showed similar antihypertensive properties. Four hours after administration of captopril or the highest doses of the different peptides, the decreases in the SBP and the DBP (mmHg) were as follows: captopril (SBP = 52 ± 5.8, DBP = 38.8 ± 3.8), 3 mg/kg of LHLPLP (SBP = 25.3 ± 8.2, DBP = 29.5 ± 7.6), 6 mg/kg of LVYPFPGPIP-NSLPQNIPP (SBP = 14.9 ± 3.7, DBP = 8.7 ± 4.4), 10 mg/kg of LHLPLPL (SBP = 7.7 ± 4.1, DBP = 9.4 ± 3.1), 10 mg/kg of VLGPVRGPFP (SBP = 16.2 ± 5.8, DBP = 21.64 ± 3.2), and 10 mg/kg of VRGPFPIIV (SBP = 16.05 ± 2.74, DBP = 9.19 ± 3.49). The results obtained suggest that the sequences LHLPLP, LVYPFPGPIPNSLPQ-NIPP, VLGPVRGPFP, and VRGPFPIIV could be responsible, at least in part, for the antihypertensive properties described for E. faecalis-fermented milk.     

Absorption-enhancing Treatments for Antihypertensive Activity of Oligopeptides from Tuna Cooking Juice: In Vivo Evaluation in Spontaneously Hypertensive Rats

ABSTRACT The aim of this study was to evaluate the absorption‐enhancing effect for antihypertensive activity of an angiotensin I‐converting enzyme (ACE) inhibitory oligopeptides in spontaneously hypertensive rats (SHR). The oligopeptides OA3, derived from tuna cooking juice, significantly reduced systolic blood pressure (SBP) in SHR at the doses of 0.5, 0.75, and 1.0 g/kg body weight; their efficacies were exhibited in a dose‐dependent manner. Emulsification, microencapsulation, and lipophilization were applied to enhance the antihyperten‐sive activity of OA3 at the dose of 0.5 g/kg body weight in SHR individually. Lipophilization revealed most effectively by 16 mm Hg in SBP in SHR 4 h after oral administration; the significant different effect lasted more than 6 h. Such efficacy is greater than that from no further treated OA3 with the dose of 1.0 g/kg body weight. Enhancing treatments by using 30% gum Arabic and 30% lecithin exhibited minor effects by 13 and 11 mm Hg, respectively. Results imply that these additional treatments could further enhance and extend the antihyperten‐sive effect of OA3 oligopeptides. This suggests that absorption‐enhancing treatments improve the bioavailability of oligopeptides to exhibit higher antihypertensive effect. Furthermore, these enhancing effects may be brought about by the changes in cell membrane permeation or the protection of oligopeptides.     

发酵温度对南极磷虾虾酱流变特性和风味品质的影响

研究发酵温度（15、25 ℃和35 ℃）对南极磷虾虾酱静态和动态流变性质及风味品质的影响。结果表明, 南极磷虾虾酱是一种剪切变稀的非牛顿流体,具有弱凝胶特性。随着发酵温度的升高和时间的延长,样品的凝胶特 性减弱,35 ℃对虾酱凝胶结构的弱化作用最显著。25 ℃发酵能提高虾酱的凝胶稳定性,发酵至9 d时样品的表观黏 度、储能模量和损耗模量均达到最大。利用顶空固相微萃取-气相色谱-质谱联用技术在3 个温度发酵虾酱中分别分 离鉴定出39、41、37 种挥发性风味物质,其中（E,E）-2,4-庚二烯醛、壬醛、癸醛、苯甲醛和苯并噻唑在3 种虾酱中 均被检出,为南极磷虾虾酱的主体风味成分;25 ℃发酵虾酱中还鉴定出3-乙基-2,5,-二甲基吡嗪和2,3,5-三甲基-6-乙 基吡嗪,其增强了虾酱的风味;35 ℃发酵虾酱中则检出产生腥臭味的成分三甲胺。结合感官评价,25 ℃发酵 9～12 d的南极磷虾虾酱具有最佳的流变特性和风味品质。     

不同加工方式对南极磷虾各组分的影响

目的为获知不同加工条件对南极磷虾营养成分及其氟的迁移规律的影响。方法实验采用水煮、油炸、烘烤等加工手段分析南极磷虾营养成分及其氟的迁移规律。结果不同的加工处理过程会导致不同程度的破坏南极磷虾中营养成分含量,其影响程度为油炸水煮水洗烘烤。同时发现,南极磷虾富含锶和硒,含量分别为39.14 mg/kg和9.83 mg/kg。另外,南极磷虾中的氟经不同的加工处理会出现迁移,经油炸或烘烤处理后会降低南极磷虾中氟含量。结论以上研究为进一步高效利用和开发南极磷虾开拓了新的途径,并为其产品研制和制定相关标准提供参考依据。     

菠萝蛋白酶水解泥鳅蛋白制备ACE抑制肽的研究

为了探讨利用泥鳅蛋白制备功能性肽的可能性,采用高效液相色谱法测定泥鳅肉水解物对血管紧张素转换酶(ACE)的抑制作用,从胰蛋白酶、胃蛋白酶、菠萝蛋白酶、复合风味蛋白酶、复合蛋白酶5种酶中筛选出菠萝蛋白酶作为酶解泥鳅肉制备具有降血压活性水解物的适宜水解酶。在单因素试验的基础上,采用L9(34)正交试验设计对该酶的酶解条件进行优化。结果表明最佳水解条件为：温度55℃,固液比1:3,pH6.5,加酶量1000U/g pro,水解时间90min。在该条件下,水解物的ACE抑制率IC50值为0.0184mg/mL,ACE抑制肽的相对分子质量主要集中在924左右。     

复配酶法制备南极磷虾鲜味酶解液的工艺优化

以脱脂南极磷虾粉为原料,采用复配酶法制备鲜味酶解液。以感官评价、多肽得率、水解度等评价手段,进行外源酶的筛选及单因素实验。为进一步优化酶解液滋味,以呈鲜味的氨基酸总量为指标进行酶解工艺优化。结果表明:最佳酶解条件为:胰蛋白酶和胃蛋白酶复配比1:100,总加酶量为2800 U/g,料液比1:4 g·mL?1,酶解pH7.0,酶解温度40 ℃,酶解时间3 h,该条件下获得的酶解产物中鲜味游离氨基酸含量为331.79 mg/100 mL。除色氨酸外,其余八种必需氨基酸含量占总氨基酸的63.66%,游离苦味氨基酸占总氨基酸的27.83%,游离鲜甜味氨基酸占总氨基酸26.22%,与鲜味形成具有关键作用的游离谷氨酸和游离天冬氨酸共占总游离氨基酸的10.26%。本研究可为南极磷虾鲜味调味料等产品的开发提供理论基础和技术指导。     

酶法水解苦荞麸皮蛋白生产降血压肽

苦荞具有很高的营养价值和保健功能,这已被许多的动物学实验、临床实验、流行病学调查结果所证实,本文试图通过酶法水解苦荞麸皮蛋白研究其降血压作用,从而为降血压功能提供科学的证据。     

南极磷虾自溶前后氨基酸和胰蛋白酶降解产物的变化

南极磷虾富含内源自溶酶,死后易快速自溶,限制了其加工利用。为研究南极磷虾自溶特性,测定了不同条件下南极磷虾自溶酶的最适温度和pH值,然后在最适自溶条件下研究了南极磷虾自溶3 h前后的氨基酸态氮含量和组成变化,并对南极磷虾自溶前后的胰蛋白酶降解产物进行了分析。结果表明：南极磷虾自溶酶最适温度为55 ℃,最适pH值为7.5,在此条件下南极磷虾自溶后氨基酸态氮质量浓度升高;甘氨酸和脯氨酸为南极磷虾的主要游离氨基酸,其次为谷氨酸和丙氨酸,南极磷虾自溶后鲜味氨基酸如谷氨酸、甘氨酸、丙氨酸质量分数降低,而苦味氨基酸如亮氨酸、异亮氨酸、酪氨酸和苯丙氨酸质量分数升高;南极磷虾自溶后胰蛋白酶降解产物分子质量分布向小分子质量范围偏移。本实验为进一步研究南极磷虾自溶特性提供了理论依据。