Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk

Ibrahim, Hisham R.; Ahmed, Ahmed; Miyata, Takeshi

doi:10.1016/j.jare.2016.12.002

Cited by 144 publications

(87 citation statements)

References 29 publications

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“…Thus, the ACE-inhibitory effect of peptides depend on the presence of hydrophobic and aromatic amino acid residues at one or more C-terminal position of peptides and/or N terminal branched aliphatic amino acids side-chains residues (35, 43). Potent ACE-inhibitory peptides were mostly characterized by the presence of Phe, Tyr, and Tryp and Pro at one or more C-terminal positions (35, 44).…”

Section: Resultsmentioning

confidence: 99%

Identification, structure-activity relationship andin silicomolecular docking analyses of five novel angiotensin I-converting enzyme (ACE)-inhibitory peptides from stone fish hydrolysates

Auwal

Abidin

Zarei

et al. 2018

Preprint

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Stone fish is an under-utilized sea cucumber with many health benefits. Hydrolysates with strong ACE-inhibitory effects were generated from stone fish protein under the optimum conditions of hydrolysis using bromelain and fractionated based on hydrophobicity and isoelectric properties of the constituent peptides. Five novel peptide sequences with molecular weight (mw) < 1000 daltons (Da) were identified using LC-MS/MS. The peptides including ALGPQFY (794.44 Da), KVPPKA (638.88 Da), LAPPTM (628.85 Da), EVLIQ (600.77 Da) and EHPVL (593.74 Da) were evaluated for ACE-inhibitory activity and showed IC50 values of 0.012 mM, 0.980 mM, 1.31 mM, 1.44 mM and 1.68 mM, respectively. The ACE-inhibitory effects of the peptides were further verified using molecular docking study. The docking results demonstrated that the peptides exhibit their effect mainly via hydrogen and electrostatic bond interactions with ACE. These findings provide evidence about stone fish as a valuable source of raw materials for the manufacture of antihypertensive peptides that can be incorporated to enhance therapeutic relevance and commercial significance of formulated functional foods.

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Section: Resultsmentioning

confidence: 99%

Identification, structure-activity relationship andin silicomolecular docking analyses of five novel angiotensin I-converting enzyme (ACE)-inhibitory peptides from stone fish hydrolysates

Auwal

Abidin

Zarei

et al. 2018

Preprint

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“…Other minerals such as magnesium and potassium may also help regulate blood pressure, but their individual contributions are not easy to detect when present in calcium-rich foods (Xu et al, 2008). The most important effect could be attributed to bioactive peptide like casein, whose inhibitory effect on the angiotensin-1 converting enzyme has already been demonstrated in the process of controlling blood pressure (Rousseau-Ralliard et al, 2010;Ibrahim et al, 2017). Other studies have revealed that certain milk peptide derivatives also have hypotensive effects via endothelin 1 modulation, performed by the endothelial cell (German et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

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2019

IRJMBS

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Hypertension (HTN) is the major risk factor of cardiovascular diseases. Its prevalence is still in perpetual increase worldwide. The aim of this study was to evaluate the prevalence and risk factors of HTN among Kaele dwellers, in the Far North Region of Cameroon where less attention seems to be paid on awareness and sensitization against overnutrition related diseases. Two hundred and four participants were recruited during free health campaign on cardiovascular diseases organized from 10-15 th February 2017 in Kaele. Anthropometric and clinical parameters (weight, height, waist circumference, body mass index, blood pressure and heart rate) were measured. A blood sampling was collected for lipid profile analysis. HTN and sub-types were diagnosed according to World Health Organization (WHO) and International Diabetes Federation (IDF) definitions respectively meanwhile hypercholesterolemia and hypertriglyceridemia were diagnosed with IDF criteria. The overall prevalence of the HTN was 29.9%. Men were more affected than women (35% vs 22.6%, p<0.05). Participants aged between 50-59 years and > 60 years were more affected (p<0.05). Forty-one percent (41%) of the hypertensive subjects of the study had systo-diastolic sub-type of HTN meanwhile 36.1 % had isolated systolic HTN vs 23% with isolated diastolic HTN. Risk factors associated to HTN were : male gender (OR=2.236; p<0.05); absence of education (OR= 24.296; p<0.05); primary education level (OR=1.933; p<0.05); marital status "married" (OR=3.117; p<0.05), increased age (30-39, 50-59, and > 60 years, respectively with OR=4.113, p<0.05; OR=31.405, p<0.05 and OR=18.694, p<0.05), abdominal obesity (OR= 2.476 ; p<0.05) and low milky products consumption (OR=2.031, p<0.05). HTN is quite present in Kaele locality and many non-modifiable, modifiable and socioeconomic risk factors significantly contributed to its development.

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“…Cardiovascular health: Hypertension and hyper cholesterolemic have become major cardiovascular problems in elderly men and women all over the world. Whey proteins alpha-lactoalbumin, beta-lactoglobulin have exhibited angiotensin converting enzyme (ACE) inhibitory peptides (Ibrahim et al, 2017;Patil et al, 2015;Tavares et al, 2011) and antithrombotic activity as well as cholesterol reducing activity (Li et al, 2003). Angiotensin converting enzyme (ACE) is known to change inactive proteins into proteins that constrict blood vessels and thus increase the blood pressure.…”

Section: Composition Of Wpcmentioning

confidence: 99%

Whey Proteins: A potential ingredient for food industry- A review

Kumar

Chauhan

Shinde

et al. 2018

AJDFR

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Whey, a byproduct of cheese and whey manufacturing was considered as waste of dairy industry. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and nanofiltration process. High value whey based ingredients has received much more attention in food industry due to its exceptional functional and nutritional properties. It is an important source of bioactive peptides, essential amino acids, b-Lactoglobulin, Lactalbumin, Immunoglobulin, Lactoferrin. Whey protein concentrate (WPC), whey protein isolate (WPI) and hydrolyzed whey protein (HWP) are the key products obtained from whey. Whey protein plays an important role in development of whey protein based functional food in addition to its therapeutic application. Whey protein extensively used as an antimicrobial in edible film and as protective material to improve shelf life of food. The purpose of this review to highlight the importance of whey protein as a source of new-generation functional ingredients in food industry.

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Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk

Abstract: Graphical abstract

Cited by 144 publications

References 29 publications

Identification, structure-activity relationship andin silicomolecular docking analyses of five novel angiotensin I-converting enzyme (ACE)-inhibitory peptides from stone fish hydrolysates

Identification, structure-activity relationship andin silicomolecular docking analyses of five novel angiotensin I-converting enzyme (ACE)-inhibitory peptides from stone fish hydrolysates

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Whey Proteins: A potential ingredient for food industry- A review

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