Angiotensin Converting Enzyme Inhibitory Activity in Commercial Fermented Products. Formation of Peptides under Simulated Gastrointestinal Digestion

Abstract

The angiotensin converting enzyme (ACE)-inhibitory activity of several commercial fermented milks was evaluated. Most of these products showed moderate inhibitory activity, but a few exceptions were detected. The high ACE-inhibitory activity found in some cases could be related to the origin of the milk. Two of these products were subjected to an enzymatic hydrolysis process, which simulates physiological digestion, to study the influence of digestion on ACE-inhibitory activity. The activity did not significantly change or increase during simulated gastrointestinal digestion. The peptides generated from one selected product during simulated digestion were sequenced by tandem spectrometry. Most peptides found at the end of the simulated digestion were released after 30 min of incubation with the pancreatic extract. This suggests that physiological digestion promotes the formation of active peptides from the proteins present in these fermented products. The potential ACE-inhibitory activity of the identified peptides is discussed with regard to their amino acid sequences.

In vitroangiotensin-converting enzyme inhibition or digestive stability of casein hydrolysates treated by plastein reaction in propanol–water medium

“…On the contrary, two peptides LHLPLP (Quiro´s, Contreras, Ramos, Amigo, & Recio, 2009) and ALPMHIR (Mullally, Meisel, & FitzGerald, 1997) have digestive stability. Digestion of fermented milks also has no impact on ACE-inhibitory activity (Herna´ndez-Ledesma, Amigo, Ramos, & Recio, 2004). In the present study, digestion of MCHT2 and MCHP2 by pepsin and trypsin totally exhibits harmful effect on inhibitory activity, consistent with the results mentioned in the first two researches.…”

Whey Proteins as Source of Bioactive Peptides Against Hypertension

“…Several studies have accordingly provided evidence for this realization -as happened with Manchego cheese, as well as with other fermented solutions and infant formulae [100,261,[278][279][280][281]; for instance, a potent antihypertensive peptide was released via gastrointestinal digestion from a precursor with poor ACE-inhibitory activity in vitro [282] -and some peptides possess a remarkable intrinsic stability, whereas others are susceptible to unwanted degradation [136,261,281]; however, whether of any of those options will apply cannot be known in advance.…”

“…One example is YP, the IC50 of which is 720 M; however, it significantly decreases blood pressure between 2 and 8 h after oral administration to SHR [283]. It should be emphasized that in vivo tests of (putatively) promising bioactive peptides should not come into play before careful in vitro models have been checked -as they can provide useful preliminary information on the stability of such peptides upon exposure to the various peptidases and proteinases that they will likely find in the gastrointestinal tract, prior to eventual transport across the intestinal barrier [278][279].…”

“…However, the degree of hydrolysis of a given peptide depends not only on its size and nature, but also on the presence of other peptides in its vicinity [272] -which would make it difficult to test the required number of possibilities in a rather limited experimental program. Several in vitro studies were carried out that show the importance of digestion upon formation and degradation of ACEinhibitor peptides [107,272,[278][279][280]284]. In these studies, peptides were subjected to two stages of hydrolysis that mimic digestion in the body.…”

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

“…Milk protein derivatives are physiologically active peptides which are released in the digestive tract [Chabance et al 1998, Ferranti et al 2004, Meisel and Frister 1989, Parrot et al 2003, Svedberg et al 1985. β-casomorphins and casein phosphopeptides (CPP) are produced in vivo after the consumption of dairy products, including milk, fermented milk, cheese and yogurt [Chabance et al 1998, Hernández-Ledesma et al 2004, Kasai et al 1992, Meisel and Frister 1989, Parrot et al 2003, Svedberg et al 1985. Food proteins and peptides are hydrolysed at different stages: ingestion, digestion and absorption [Shimizu 2004, Vermeirssen et al 2004.…”