Antihypertensive peptides: Production, bioavailability and incorporation into foods

Abstract

Bioactive food peptides are encrypted within the sequence of food proteins but can be released during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal transit. Among bioactive food peptides, those with antihypertensive activity are receiving special attention due to the high prevalence of hypertension in the Western countries and its role in cardiovascular diseases. This paper reviews the current literature on antihypertensive food peptides, focusing on the main methodologies for their production, such as enzymatic hydrolysis, fermentation and the use of recombinant bacteria. This paper also describes the structure/activity relationship of angiotensin-converting enzyme (ACE)-inhibitory peptides, as well as their bioavailability, physiological effects demonstrated by both in vitro and in vivo assays, and the contribution of mechanisms of action other than ACE inhibition. Finally, current reported strategies for incorporation of antihypertensive peptides into foods and their effects on both availability and activity are revised in this manuscript.

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

“…On the other hand, in the view of an industrial application, main considerations of protein hydrolyzates containing antihypertensive peptides would be the organoleptic characteristics of these ingredients and the evaluation of the resistance of the active peptides to processing conditions. The interactions between food matrices and bioactive peptides may affect to its structure, bioactivity, and its bioavailability (Hernández-Ledesma et al 2011;Wu and Aluko 2007). Thus, the stability of antihypertensive peptides incorporated in foods and the effects of processes on bioactive peptides in food matrices has to be evaluated.…”

Electrophoretic Profiles and Angiotensin I-Converting Enzyme Inhibitory Activities of Nine Varieties of Phaseolus Vulgaris Protein Hydrolysates

“…2 -12 amino acids [26] and are more likely to have hydrophobic amino acids as C-terminal residue, such as tryptophan, tyrosine, phenylalanine and proline [27]. Thus, the ACE inhibitory activities of the dry bean hydrolysates analysed in this study may have been influenced not only by the extent of hydrolysis but also other factors, such as parent protein composition, structure, sequence and enzymatic digestion mechanisms [5] which opens up avenues for further studies.…”

“…As an example, small red bean, which had the highest ACE inhibitory activities, had average DH values and similar SDS-PAGE profiles compared to the other varieties for both digestion treatments. Peptides must meet several criteria (e.g., shape, molecular mass, hydrophobicity, charge and electronic properties) in order to yield ACE inhibitory properties [26].…”

Whey Proteins as Source of Bioactive Peptides Against Hypertension

“…Since diet has a direct relationship to hypertension, the food industry (in association with research and public health institutions) has promoted development of novel functional ingredients that can contribute to keep a normal blood pressure -thus avoiding the need to take antihypertensive drugs [73,173,[209][210][211][212]. Various investigators have accordingly hypothesized that certain peptides formed through hydrolysis of food proteins have the ability to inhibit ACE; López-Fandiño [173], FitzGerald [104,137], Gobetti [213], Meisel [214], Korhonen and Pihlanto [4], Silva and Malcata [215], Vermeirssen [216], and Martínez-Maqueda [208] have comprehensively reviewed this subject.…”

“…SHR) and even in humans [3,73,137,169,173,201,208,212,217,299]: bovine plasma proteins [218], egg proteins [203,219] and tuna proteins [220]; but also plant proteins, e.g. from soy [221], wine [222] and maize [223].…”