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Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates
Authors:Bert G Thewissen  Anneleen PaulyInge Celus  Kristof BrijsJan A Delcour
Affiliation:Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
Abstract:A tryptic gliadin hydrolysate was fractionated into peptide fractions, which were assigned to either the central domain (CD) or terminal domains (TD) of gliadins. The domains were expected to contain amino acid (AA) sequences which, when released from the parent protein, inhibit the angiotensin I-converting enzyme (ACE), which plays a key role in regulating blood pressure. A proline (Pro) poor TD related fraction, containing the smallest peptides, showed the highest ACE inhibitory activity (IC50 = 0.33 mg/ml). Additional peptidases were selected based on their in silico predicted ability to release ACE inhibitory peptides. Further hydrolysis of the tryptic hydrolysate fractions with thermolysin, Clarex, Alcalase and Esperase increased ACE inhibitory activities. Immobilised Ni2+-ion affinity chromatography (IMAC) purification of a TD related peptide fraction obtained by sequential hydrolysis with trypsin and thermolysin yielded a fraction with an IC50 value of 0.02 mg/ml. This IMAC fraction was enriched in histidine and hydrophobic AA (Pro, Val, Ile, Leu and Phe).
Keywords:AA  amino acid(s)  ACE  angiotensin I-converting enzyme  ACN  acetonitrile  CD  central domain(s)  FAPGG  furanacryloyl-Phe-Gly-Gly  IMAC  immobilised metal-affinity chromatography  MW  molecular weight  RP-HPLC  reversed-phase high performance liquid chromatography  TD  terminal domain(s)  TFA  trifluoroacetic acid
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