A novel angiotensin-I converting enzyme inhibitory peptide derived from the glutelin of vinegar soaked black soybean and its antihypertensive effect in spontaneously hypertensive rats

Abstract

Vinegar soaked black soybean is a traditional Chinese food widely used for the treatment of hypertension. While its pharmacodynamic substance was not fully unveiled. It contained abundant glutelin, thus the purpose of this study was to obtain potent antihypertensive peptides from vinegar soaked black soybean. Black soybean was soaked with vinegar and then glutelin was first catalyzed by alcalase. Ultrafiltration, ion exchange chromatography and reversed-phase high performance liquid chromatography were sequentially applied to separate and purify the angiotensin-I converting enzyme (ACE) inhibitory peptides from glutelin hydrolysates. As a result, the fraction L1-4 with the highest ACE inhibitory activity (83.41%) at the final concentration of 0.01 mg/ml was obtained and five peptides were then identified. These peptides were further optimized by virtual screening combining with in silico proteolysis. Finally, a novel tetrapeptide Phe-Gly-Ser-Phe (FGSF) was obtained. FGSF exhibited high in vitro ACE inhibitory activity (IC50 = 117.11 μM) and in vivo hypotensive effect which maximally reduced systolic blood pressure of 21.95 mmHg at 20 mg/kg body weight in spontaneously hypertensive rats. Our study demonstrated that FGSF derived from vinegar soaked black soybean might be used as a promising ingredient for pharmaceuticals against hypertension and its related diseases.

The effects of angiotensin I-converting enzyme inhibitory peptide VGINYW and the hydrolysate of α-lactalbumin on blood pressure, oxidative stress and gut microbiota of spontaneously hypertensive rats

“…29 The tetrapeptide FGSF derived from vinegar soaked black soybean exhibited the maximal SBP reduction of 22 mmHg at 20 mg per kg BW in the SHRs. 30 The milk-casein-derived peptide LVYPFTGPIPN showed a maximum SBP decrease (approximately 21 mmHg) at 4 h after administration to the SHRs at a dosage of 10 mg per kg BW. 31 The food hydrolysates with more complex components were also reported possessing an antihypertensive effect in vivo .…”

Use of Alcalase in the production of bioactive peptides: A review

“…However, the simulated in vitro digestion of these peptides reduced the angiotensin Iconverting enzyme inhibitory activities [432]. Zhang et al obtained a potent antihypertensive tetrapeptide (Phe-Gly-Ser-Phe) from vinegar-soaked black soybean using Alcalase, which exhibited high in vitro angiotensin I-converting enzyme inhibitory activity (IC50 = 117.11 μM) and in vivo hypotensive effect in spontaneously hypertensive rats [433]. Rapeseed protein has also been hydrolyzed by Alcalase [434].…”

Food-derived Bioactive Peptides with Angiotensin-Converting Enzyme Inhibiting Effect: A Systematic Review

“…A total of nine articles identified bioactive peptides of plant origin, which were derived from cereals, 30,35,36 seeds, 34 legumes, 37,38 fruits, 32 vegetables, 33 and oils 31 (Table 3).…”

“…Plant-based proteins also play an important role in meeting dietary protein needs; 39% of the studies examined peptides from this source. 30–38 Plant-derived peptides have potential ACE inhibitory activities and are also a sustainable option for global consumption. 41…”