The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease

Erdmann, Kati; Cheung, Belinda W.Y.; Schröder, H.

doi:10.1016/j.jnutbio.2007.11.010

Cited by 610 publications

(428 citation statements)

References 151 publications

(163 reference statements)

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“…This is because the size of ACE-inhibitory peptides is generally between 2 and 30 amino acids [39]. FPHPe was selected for further purification using an ultrafiltration system because it exhibited superior ACE-inhibitory activity among the FPHs and SPHs.…”

Section: Resultsmentioning

confidence: 99%

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Lin

Alashi

Aluko

et al. 2017

Food & Nutrition Research

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Proteins from tilapia frame and skin can potentially be precursors of antihypertensive peptides according to the result of BIOPEP analyses. The aim was to generate peptides with inhibitory effects against angiotensin-converting enzyme (ACE) and renin from tilapia frame and skin protein isolates (FPI and SPI). The most active hydrolysate was then tested for blood pressure-lowering ability in spontaneously hypertensive rats (SHRs). Tilapia frame and skin protein hydrolysates (FPHs and SPHs) were respectively produced from FPI and SPI hydrolysis using pepsin, papain, or bromelain. The ACE-inhibitory activities of tilapia protein hydrolysates with varying degree of hydrolysis (DH) were evaluated. In order to enhance the activity, the hydrolysate was fractionated into four fractions (<1 kDa, 1–3 kDa, 3–5 kDa, and 5–10 kDa) and the one with the greatest ability to inhibit in vitro ACE and renin activities was subjected to oral administration (100 mg/kg body weight) to SHRs. Systolic and diastolic blood pressure (SBP and DBP), mean arterial pressure (MAP), and heart rates (HR) were subsequently measured within 24 h. The pepsin-hydrolyzed FPH (FPHPe) with the highest DH (23%) possessed the strongest ACE-inhibitory activity (IC50: 0.57 mg/mL). Its <1 kDa ultrafiltration fraction (FPHPe1) suppressed both ACE (IC50: 0.41 mg/mL) and renin activities more effectively than larger peptides. In addition, FPHPe1 significantly (p < 0.05) reduced SBP (maximum −33 mmHg), DBP (maximum −24 mmHg), MAP (maximum −28 mmHg), and HR (maximum −58 beats) in SHRs. FPHPe1 showed both in vitro and in vivo antihypertensive effects, which suggest tilapia processing coproducts may be valuable protein raw materials for producing antihypertensive peptides.

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Section: Resultsmentioning

confidence: 99%

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Lin

Alashi

Aluko

et al. 2017

Food & Nutrition Research

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“…5B), suggesting a critical role of JNK activation in the adhesion of monocytes to endothelial. Food-derived bioactive peptides have been shown to possess properties, such as antihypertensive, antioxidant, antithrombotic, or antihyperlipidemic, that may reduce the risk of cardiovascular disease 33) . ACE inhibitory peptides derived from some food protein sources are currently the best-known class of bioactive peptides.…”

Section: Discussionmentioning

confidence: 99%

Casein-Derived Tripeptide, Val-Pro-Pro (VPP), Modulates Monocyte Adhesion to Vascular Endothelium

Aihara¹,

Ishii

Yoshida

2009

JAT

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“…However, food application of protein hydrolysates and peptides can be inhibited by their bitter taste, hygroscopicity and interaction with the food matrix. These problems can be solved by encapsulation [33]. Proteins, polysaccharides and lipids based carrier systems used for protein hydrolysates and peptide encapsulation ( Table 7).…”

Section: Encapsulation Of Protein Hydrolysate and Peptidementioning

confidence: 99%

Microencapsulation of Bioactive Food Ingredients and Controlled Release - A Review

Jeyakumari

Zynudheen

Parvathy

2016

MOJFPT

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Microencapsulation is a process of coat¬ing of small particles of solid or liquid material (core) with protective coating material (matrix) to produce microcapsules in the micrometer to millimeter range. It is one of the methods of protecting sensitive substances and producing active ingredients with improved properties. Many different active materials like lipids, proteins, vitamins and minerals, enzymes and flavors have been successfully encapsulated. To produce effective encapsulated products, the choice of coating material and method of microencapsulation process are most important and it also depends on the end use of the product and the processing conditions involved. These microcapsules release their contents at desired rate and time by different release mechanisms, depending on the encapsulated products which provide wide application of food ingredients thereby improving the cost effectiveness for the food manufacturer. This review paper highlighted the various microencapsulation methods and its application in the encapsulation of bioactive food ingredients and controlled release mechanisms.

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The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease

Cited by 610 publications

References 151 publications

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Casein-Derived Tripeptide, Val-Pro-Pro (VPP), Modulates Monocyte Adhesion to Vascular Endothelium

Microencapsulation of Bioactive Food Ingredients and Controlled Release - A Review

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