Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Abstract

Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H 2 O 2 -induced oxidative damage (p < .05). In addition, the administration of GP, GPH-T, and GPH-P reduced the blood pressure in hypertensive rats. The mechanism might be to reduce blood pressure by inhibiting the activity of ACE, reducing the formation of ACEII, and protecting the activity of bradykinin. This study suggested that GP might be utilized as a promising functional food as antioxidant and antihypertensive agents. Practical applicationsGarlic (Allium sativum L.) is one of the oldest cultivated plants that belongs to the Liliaceae family and it has been used in cooking and medicinal applications. Large quantities of garlic residuals were produced with the development of the garlic essential oil industry. These residuals are highly rich in proteins and they can be used for the preparation of protein hydrolysates. Generally, hydrolysates are considered as a promising food supplement due to the enrichment of amino acids present in it.In this study, garlic proteins (GPs) and its hydrolysates retain effective antioxidant effects. They were found to reduce the blood pressure and prevent oxidative stress induced by H 2 O 2 . The information from this study could be used to develop a new nutritional supplement from GP and its hydrolysates to treat hypertension as well as prevent oxidative damage. K E Y W O R D SACE inhibitory activity, antioxidant, L02 cells, oxidative damage

Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats

“…In addition, this effect was long lasting, remaining until 48 h post administration. A similar time response of the SBP-lowering effect has been shown by hydrolysates obtained from other food by-products such as garlic protein hydrolysates, which exhibited the maximum effect between 4-6 h post-administration [60]. It is noteworthy that, since it lasted longer, the antihypertensive effect of the PWL was more potent than the one shown by the commercially available drug Captopril or the 0 WL.…”

Antioxidant and enzymes inhibitory properties of Amaranth leaf protein hydrolyzates and ultrafiltration peptide fractions

“…ACE-inhibitory peptides have been reported from various enzymatic food protein hydrolyzates such as canola (Alashi et al, 2014), oat (Bleakley, Hayes, O'Shea, Gallagher, & Lafarga, 2017), wheat bran (Zou, Wang, Wang, Aluko, & He, 2020), peanut (Gong et al, 2017), and rice (Pinciroli, Aphalo, Nardo, Añón, & Quiroga, 2019). The damaging effects of oxidative stress on the human body and the relationships to chronic diseases like diabetes, obesity, and hypertension have been well documented (Fang et al, 2019;Faraone et al, 2019;Gao et al, 2020). Therefore, the use of multifunctional peptides with inhibitory activities against α-amylase, α-glucosidase, ACE, and toxic free radicals could enable prevention and treatment of diabetes, obesity, and hypertension (Chatchaporn & Jian, 2016;Meshginfar, Mahoonak, Hosseinian, & Tsopmo, 2019).…”

Engineering Concanavalin B to Release Bioactive Peptides against Metabolic Syndrome

“…In 2015, Magaña et al [ 46 ] obtained hydrolysates from Phaseolus lunatus and some fractions had inhibition percentage above 50% and reported IC50 values in the range of 0.9 to 3.8 µg/mL, Daliri et al [ 47 ] report 88% of ACE inhibition and IC50 of 0.59 mg/mL from soy protein hydrolysates. Garlic protein hydrolysates reported by Gao et al [ 48 ] have IC50 of 0.89 mg/mL; finally, in 2020, Suwannapan et al [ 49 ] studied the effect of SGID on the ACEI activity of rice protein, finding that ACE inhibition does not reach 30%. None of these studies reached the percentage of inhibition or IC50 found for the CNV44 hydrolysate, except for the report by Magaña; however, in the present work, we tested the complete hydrolysates and not fractions as Magaña et al…”