Angiotensin Converting Enzyme (ACE) Inhibitory Peptides: Production and Implementation of Functional Food

Abstract

In recent decades, the most successful strategy for controlling blood pressure has been inhibition of the angiotensin-converting enzyme (ACE). ACE inhibitors of chemical synthesis (captopril, enalapril, ramipril and trandolapril) have been widely used clinically to reduce mortality in patients with heart failure, and in patients with recent myocardial infarction and heart failure or marked left ventricular dysfunction. In addition to preventive and therapeutic drugs, increased attention has been paid to identifying dietary compounds that may contribute to cardiovascular treatment and prevention. ACE inhibitory peptides, derived from a multitude of plant and animal proteins such as milk, soy or fish, represent sources of health-enhancing components. These ACE inhibitory peptides can be enzymatically released from precursor proteins in vitro and in vivo, respectively during food processing and gastrointestinal digestion. They have shown the ability to lower blood pressure by limiting the vasoconstrictory effects of Angiotensin II and potentiating the vasodilatory effects of Bradykinin. By using specific procedures they may be generated in or incorporated into functional foods for the development of 'natural' beneficial health products. Several products containing peptides with ACE inhibitory properties are currently on the market or in development. This review focuses on the use, application and future perspective of bioactive peptides with properties relevant to cardiovascular health.

The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial

“…Angiotensin-converting enzyme inhibitory peptides exist in plant proteins such that soy can be enzymatically released from precursor proteins. These peptides can reduce blood pressure by decreasing the vasoconstrictory effects of angiotensin II and enhancing the vasodilatory effects of bradykinin [35]. Our study has strengths as well as limitations.…”

Renal cyclooxygenase and lipoxygenase products are altered in polycystic kidneys and by dietary soy protein and fish oil treatment in the Han:SPRD‐Cy rat

“…It is not clear how SP alters eicosanoid production or whether SP alters disease via another mechanism that resulted in eicosanoids being restored to levels similar to normal. A plausible mechanism may be via the bioactive peptides produced via digestion of the proteins, which have been reported to alter the renin–angiotensin system, which mediates its effects via changes in prostanoid levels as well as being itself regulated by COX products . The SP effects may be similar to low protein effects on kidneys, as dietary protein level also affects renal eicosanoids via an unexplained mechanism .…”

Food‐Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction

“…ACE (EC 3.4.15.1) is a hypertension‐responsible glycoprotein present both in biological fluids and many tissues (Guang and Philips ). The 3‐dimensional structure of this glycoprotein shows that ACE is a zinc metallopeptidase (De Leo and others ) which can adopt 2 different forms: somatic and testicular (Ni and others ). In recent years, a 3rd form of ACE was identified, defined as homolog ACE (ACEH) (Meisel and others ).…”

“…The identification of specific molecular properties which determine a peptide's biological activity can be an attribute considered in the production of nutraceuticals and functional foods (Dziuba and others ). Peptides known as ACE inhibitors belong to a group called “bioactive substances” (De Leo and others ). In food science, to be considered as a “bioactive substance” the analyzed compound must meet 2 criteria: (a) apart from the defined nutritional value of food product, an active substance encrypted in it has to show a measurable biological effect after excessive consumption; (b) the biological effect must be beneficial for health (Möller and others ).…”