Plasma concentrations and ACE-inhibitory effects of tryptophan-containing peptides from whey protein hydrolysate in healthy volunteers

Martin, Melanie; Hagemann, Diana; Nguyen, Thinh Trung; Schwarz, Lisa; Khedr, Sherif; Moskopp, Mats Leif; Henle, Thomas; Deußen, Andreas

doi:10.1007/s00394-019-01974-x

Cited by 19 publications

(9 citation statements)

References 34 publications

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“…The ACE-inhibitory activity and peptides have been observed from protein isolates e.g. whey protein isolates [57,58] and from other food sources e.g. dairy, fish, meat, egg products, soybeans, rice and nuts [59].…”

Section: Possible Explanationsmentioning

confidence: 99%

Is protein the forgotten ingredient: Effects of higher compared to lower protein diets on cardiometabolic risk factors. A systematic review and meta-analysis of randomised controlled trials

et al. 2021

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Background and aims: Higher protein (HP) diets may lead to lower cardiometabolic risk, compared to lower protein (LP) diets. This systematic review and meta-analysis aims to investigate the effects of HP versus LP diets on cardiometabolic risk factors in adults, using the totality of the current evidence from randomised controlled trials (RCTs). Methods: Systematic searches were conducted in electronic databases, up to November 2020. Random effects meta-analyses were conducted to pool the standardised mean differences (SMD) and 95% confidence intervals (CI). The main outcomes were weight loss, body mass index (BMI), waist circumference, fat mass, systolic and diastolic BP, total cholesterol, HDL-and LDL-cholesterol, triacylglycerol, fasting glucose and insulin, and glycated haemoglobin. Results: Fifty-seven articles reporting on 54 RCTs were included, involving 4344 participants (65% female, mean age: 46 (SD 10) years, mean BMI: 33 (SD 3) kg/m 2 ), with a mean study duration of 18 weeks (range: 4 to 156 weeks). Compared to LP diets (range protein (E%):10-23%), HP diets (range protein (E%): 20-45%) led to more weight loss (SMD -0.

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Section: Possible Explanationsmentioning

confidence: 99%

Is protein the forgotten ingredient: Effects of higher compared to lower protein diets on cardiometabolic risk factors. A systematic review and meta-analysis of randomised controlled trials

et al. 2021

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“…Hence, it might be suggested that there is a possible indirect influence of WPH and ID dairy peptides in the formation of the mucus gel layer cover, which needs to be further investigated. Despite the lack of broad scientific agreement with respect to the bioavailability and bioactivity of certain peptides relating to their susceptibility to plasma soluble peptidases and the high concentrations required to produce these effects [ 50 , 51 ], some in vivo studies do support the idea of a biological impact of dairy peptides on the intestinal barrier and in different parts of the body after being absorbed [ 52 , 53 , 54 ]. In any case, the concentration needed to obtain biological effects and the mechanisms involved in the transepithelial permeation process needs to be further investigated.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Peptidases in Intestinal Brush Border Membranes on the Absorption of Oligopeptides from Whey Protein Hydrolysate: An Ex Vivo Study Using an Ussing Chamber

Ozorio

Mellinger-Silva

Cabral

et al. 2020

Foods

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For many years, it was believed that only amino acids, dipeptides, and tripeptides could be absorbed and thus reach the bloodstream. Nowadays, the bioavailability of oligopeptides is also considered possible, leading to new research. This pilot study investigates the activity of brush border enzymes on undigested whey protein hydrolysate (WPH) and on simulated intestinal digested (ID) whey hydrolysate and the subsequent absorption of resultant peptides through the proximal jejunum of a 7-week old piglet setup in an Ussing chamber model. Amongst all samples taken, 884 oligopeptides were identified. The brush border peptidase activity was intense in the first 10 min of the experiment, producing several new peptides in the apical compartment. With respect to the ID substrate, 286 peptides were detected in the basolateral compartment after 120 min of enzyme activity, originating from β-lactoglobulin (60%) and β-casein (20%). Nevertheless, only 0.6 to 3.35% of any specific peptide could pass through the epithelial barrier and thus reach the basolateral compartment. This study demonstrates transepithelial jejunum absorption of whey oligopeptides in an ex vivo model. It also confirmed the proteolytic activity of brush border enzymes on these oligopeptides, giving birth to a myriad of new bioactive peptides available for absorption.

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“…This measurement is commonly used in conjunction with direction measurement of the arterial, systolic, or diastolic blood pressure (DBP) in animal and human studies. A recent study investigated both the ACE activity/ACE‐inhibitory peptides in plasma and blood pressure, where human subjects were provided 50 g whey protein hydrolysate, containing two ACE‐inhibitory peptides IW and WL (Martin et al., 2020). Results suggested that the plasma ACE activity of healthy volunteers decreased to 75.1 ± 6.9% of the original level, while their plasma concentrations of IW and WL increased from 2.8 ± 0.7 to 99.1 ± 58.7 nM and from 10.1± 1.8 to 34.9± 19.4 nM, respectively, while no blood pressure reduction was observed.…”

Section: Classification Structure Function and Inhibition Of Acementioning

confidence: 99%

Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides

Xue

Yin

Howell

et al. 2021

Comp Rev Food Sci Food Safe

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Angiotensin‐I‐converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE‐inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE‐inhibitory peptides determine the inhibitory activities and stability. The resistance of ACE‐inhibitory peptides to digestive enzymes and peptidase affect their antihypertensive bioactivity in vivo. In this paper, the mechanism of ACE‐inhibition, sources of the inhibitory peptides, structure–activity relationships, stability during digestion, absorption and transportation of ACE‐inhibitory peptides, and consumption of ACE‐inhibitory peptides are reviewed, which provide guidance to the development of new functional foods and production of antihypertensive nutraceuticals and pharmaceuticals.

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Plasma concentrations and ACE-inhibitory effects of tryptophan-containing peptides from whey protein hydrolysate in healthy volunteers

Cited by 19 publications

References 34 publications

Is protein the forgotten ingredient: Effects of higher compared to lower protein diets on cardiometabolic risk factors. A systematic review and meta-analysis of randomised controlled trials

Is protein the forgotten ingredient: Effects of higher compared to lower protein diets on cardiometabolic risk factors. A systematic review and meta-analysis of randomised controlled trials

The Influence of Peptidases in Intestinal Brush Border Membranes on the Absorption of Oligopeptides from Whey Protein Hydrolysate: An Ex Vivo Study Using an Ussing Chamber

Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides

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