Fabrication， characterization， antihypertensive effect and potential mechanisms of a novel angiotensin I-converting enzyme inhibitory peptide derived from garlic by-products
作者机构：Key Laboratory of Food Nutrition and Health in Universities of Shandong， College of Food Science and Engineering， Shandong Agricultural University College of Food Science and Engineering， Qingdao Agricultural University Department of Food Science， University of Massachusetts102 Holdsworth Way， Amherst， Massachusetts 01003， United States
出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康(英文))
年 卷 期：2024年
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学]
摘 要：The valorisation of vegetable by-products is a promising strategy to combat climate change and achieve global carbon neutrality goals. This study aimed to exploit the high-value utilization of garlic by-products and to investigate the antihypertensive effects and potential mechanisms of the resulting angiotensin-converting enzyme （ACE）1inhibitory peptides. After protein extraction， enzymatic hydrolysis， and activity-directed fractionation， a potent and highly stable ACE inhibitory peptide (IC50value: 31.38 μmol/L) was obtained， which was identified as VWAS and acted as a competitive inhibitor. VWAS stably bound to key residues in the ACE active center mainly through hydrogen bonding interactions and effectively lowered blood pressure in spontaneously hypertensive rats via alleviating renal and cardiac injuries， improving endothelial dysfunction， and regulating the renal renin-angiotensin system， antioxidant system， and anti-inflammatory system. These findings suggested that garlic protein-derived peptide （VWAS） was a desirable candidate for antihypertensive functional foods and provided guidance for the high-value utilization of garlic by-products.
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