Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization

Structural and functional characterization of yellow field pea seed (Pisum sativum L.) protein-derived antihypertensive peptides

“…The parent proteins were identified to be pea albumin and globulin (vicilin), which confirms that these peptides are encrypted within the primary structure of pea proteins. The results agree with previous works that have shown low molecular weight (b 1000 Da) peptides as strong ACE and renin inhibitors because of their ability to interact with the enzyme active site (Chen et al, 2013;García-Tejedor et al, 2014;Katayama et al, 2007;Yang, Marczak, Yokoo, Usui, & Yoshikawa, 2003). It is important to note the recurrence of branched-chain amino acids (L, V, I) in four of the peptides, which suggests that these amino acid residues may play important roles in enhancing potency of ACE and renin inhibitory peptides.…”

Hard-to-cook bean ( Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress

“…Studies have shown that protein and protein hydrolysates can inhibit angiotensin-I converting enzyme (ACE), α-amylase, α-glucosidase and DPP-IV in vitro (Chen, Liu, Ye, Cai, Ji, & Wu, 2013a;Chen, Wang, Ye, Wu, & Xia, 2013b;Hatanaka et al, 2012;Huang, Jao, Ho, & Hsu, 2012;Konrad et al, 2014;Lacroix & Li-Chan, 2013; Mojica, Chen, & de Mejia, 2015;Velarde-Salcedo et al, 2013;Yu, Yin, Zhao, Liu, & Chen, 2012). These include peptides from dairy, tuna, egg albumin, rice, amaranth and common bean, among others.…”

Screening, discovery, and characterization of angiotensin-I converting enzyme inhibitory peptides derived from proteolytic hydrolysate of bitter melon seed proteins

“…Recently, many ACEI peptides derived from food protein sources have been reported, such as from fermented milk [11], cheddar cheeses [12], hen egg white [13], tuna [14], rice [15], soybean [16], peanut meal [17], skate (Okamejei kenojei) skin gelatin [18], flaxseed [19] and pumpkin [20]. These ACEI peptides were commonly released using proteolytic hydrolysis or during fermentation processing.…”