发酵调味品中血管紧张素转化酶抑制肽的研究进展

发酵调味品是采用微生物发酵的方法，生产具有食品调味和佐餐功能的一类食品。因微生物发酵原料和菌种的不同，所产生的调味品功能有所差异，蛋白类原料在微生物酶的作用下，能够产生相对较多的血管紧张素转化酶（ACE）抑制肽。ACE抑制肽是一类能抑制血管紧张素调节酶活性的多肽物质，可以起到预防或治疗高血压的作用。该研究通过对目前发酵调味食品ACE抑制肽的来源、制备方法、分离纯化方法等进行了介绍，并分析了发酵调味品ACE抑制肽今后的研究发展方向和产业发展趋势。

Research progress of ACE inhibitory peptide in fermented seasoning

Fermented seasoning is a kind of food, which is fermented by microorganisms and has the function of food seasoning and table serving. Due to the difference of microbial fermentation materials and strains, the function of the produced condiments is different. The protein materials can produce relatively large amounts of angiotensin-converting enzyme (ACE) inhibitor peptides by microbial fermentation. ACE inhibitory peptides are a class of peptides that can inhibit the activity of angiotensin-regulating enzymes and can be used to prevent or treat hypertension. The origins, preparation methods, separation and purification methods of ACE-inhibitory peptides in current fermented seasoning foods were introduced, and the research development direction and industrial development trend of fermented seasoning ACE-inhibiting peptides was prospected.