Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysate

Zhao, Yuanhui; Li, Bafang; Liu, Zunying; Dong, Shiyuan; Zhao, Xue Qiang; Zeng, Mingyong

doi:10.1016/j.procbio.2007.08.011

Cited by 155 publications

(88 citation statements)

References 23 publications

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“…The antihypertensive effects of collagen hydrolysates prepared from various sources and the isolation of several ACE inhibitory peptides from those hydrolysates have been reported in previous works (Byun Fahmi et al, 2004;Zhao et al, 2007;Saiga et al, 2008;Ichimura, Yamanaka, Otsuka, Yamashita & Maruyama, 2009). However, the use of different methods and their associated modifications to test ACE inhibitory capacity makes difficult the direct comparison of IC 50 values from different studies when some reports do not detail the number of enzyme units used in the inhibition analysis or do not include an IC 50 value for an ACE inhibitory standard such as Captopril® (Murray, Walsh & FitzGerald, 2004).…”

Section: Ace Inhibitory Activity Of Synthetically Derived Peptidesmentioning

confidence: 60%

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

et al. 2011

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** This centre has implemented and maintains a Quality Management System which fulfils the requirements of the ISO standard 9001:2000 AbstractSquid gelatin obtained from inner and outer tunics was hydrolyzed with Alcalase to isolate antioxidant peptide sequences. The ACE-inhibitory activity of the isolated peptides was also evaluated. After fractionation by ultrafiltration and size-exclusion chromatography into four fractions, the antioxidant activity of the peptide fractions was determined by radical scavenging ability and ferric reducing power. Fraction FIII showed the highest antioxidant activity, although slight differences could be expected in the antioxidant activity of the different fractions based on the amino acid composition.FIII was subjected to liquid chromatography and tandem mass spectrometry (LC-MS/MS) and two major compounds were identified: the compound with m/z 952.42, which could be mostly comprised by the carbohydrate fucose, and the peptide with m/z 1410.63. Three possible sequences were proposed for this peptide, and the contribution of Leu or Hyp residues to the antioxidant and ACE-inhibitory activities of the resulting sequence was evaluated. The presence of Leu residues in the peptide sequence in *Manuscript Click here to view linked References 2 replacement of Hyp seems to play an important role in the antioxidant and ACEinhibitory activity.

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Section: Ace Inhibitory Activity Of Synthetically Derived Peptidesmentioning

confidence: 60%

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

et al. 2011

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“…Sea cucumber is one of the important aquatic species and enjoyed by people as a traditional healthy food and medicinal resource in China, Japan, Korea, and some southeastern Asian countries for thousands of years (Zhao et al, 2007;Fu et al, 2005). It has a high commercial value with increasing global production and world trade.…”

Section: Introductionmentioning

confidence: 99%

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Yan

Tao

Qin

2016

Journal of Aquatic Food Product Technology

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Effects of various proteases were obvious on the amino acid composition, antioxidant activities, and functional properties of enzymatic hydrolysates prepared from sea cucumber viscera (SCV). Alcalase, trypsin, and flavourzyme conferred better antioxidant activities on hydrolysates and endowed them with a higher degree of hydrolysis, coming to 19.08, 32.38, and 15.94%, respectively. For functional properties, neutrase-and flavourzymederived hydrolysates showed better foaming properties. Amino acid composition suggested that papain, neutrase, alcalase, and bromelain granted the hydrolysate's high nutritional quality. The results indicated that SCV hydrolysates could be used in food systems to impart desirable characteristics to products.

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“…Several natural ACE inhibitory peptides have been isolated from collagen and gelatin enzymatic hydrolysate of various food protein sources such as porcine skin collagen (Ichimura et al 2009), bovine skin gelatin , fish skins Nagai et al 2006;Park et al 2009), fish cartilage (Nagai et al 2006), scales (Fahmi et al 2004), squid (Alemán et al 2011) and sea cucumbers protein hydrolysates (Zhao et al 2007) as an alternative approach to the synthetic ACE inhibitory drugs.…”

Section: Introductionmentioning

confidence: 99%

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

et al. 2012

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Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cutoff (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F 3 permeates (MWCO< 1 kDa) of skin (IC 50 03.2 μg/ml) and bone (IC 50 01.3 μg/ml) gelatins possessed higher ACE inhibitory activity compared to their untreated gelatins and corresponding hydrolyzed fractions. In this study, the major amino acids were Glycine followed by Proline with an increased amount of hydrophobic amino acid content in F 3 permeates of skin (4.01 %) and bone (5.79 %) gelatin. Digestion stability against gastrointestinal proteases did not show any remarkable change on ACE inhibition potency of these permeates. It was concluded that alcalase hydrolysis of P. sutchi by-products could be utilized as a part of functional food or ingredients of a formulated drug in order to control high blood pressure.

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Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysate

Cited by 155 publications

References 23 publications

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

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