Rapeseed protein-derived ACE inhibitory peptides LY, RALP and GHS show antioxidant and anti-inflammatory effects on spontaneously hypertensive rats

He, Rong; Wang, Yujiao; Yang, Yijie; Wang, Zhigao; Ju, Xingrong; Yuan, Jiugang

doi:10.1016/j.jff.2019.02.031

Cited by 51 publications

(39 citation statements)

References 49 publications

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“…In addition, some studies have confirmed that PAs have certain potential in the treatment of cancer [ 275 ], malaria [ 276 ], hypertension [ 277 , 278 ] and blood diseases [ 224 ], and are expected to become therapeutic drugs. Bioactive peptides derived from rapeseed protein (LY, RALP, GHS) can significantly inhibit the secretion of NO, il-6 and tumor necrosis factor stimulated by lipopolysaccharide, and then repair the damage of spontaneously hypertensive cells caused by oxidative stress, which has potential application value in protecting the body from oxidative and inflammatory damage [ 279 ]. At present, due to the lack of animal model experiments and human clinical trials, the research progress of antioxidant peptides in terms of bioavailability is minimal, which limits their commercialization process.…”

Section: Potential Application Of Food-derived Pasmentioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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Section: Potential Application Of Food-derived Pasmentioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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“…Our findings agree with those of an earlier study that reported the ability of fermented milk to reduce hypertension by increasing NO production in rats [ 27 ]. Earlier studies have shown that antihypertensive products such as Captopril [ 28 , 29 ] and some natural products [ 30 ] enhance enzymatic antioxidant levels and activities. In this study also, SOD activity was significantly improved after hypertensive rats were treated with Captopril or P-SPI ( Fig.…”

Section: Discussionmentioning

confidence: 99%

Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats

Daliri

Ofosu

Chelliah

et al. 2020

Bioscience of Microbiota, Food and Health

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Plant proteins are known to possess important bioactive peptides and have a positive impact on gut microbial modulation. In this study, we studied the ability of a single dose of a fermented soy protein product (P-SPI) to reduce high blood pressure in spontaneous hypertensive rats (SHR) and how it modulates the gut microbiota after six weeks of feeding. SHRs were fed with P-SPI, Captopril or distilled water once, and their blood pressures were monitored from the first to twelfth-hour post-administration. Consumption of P-SPI significantly reduced systolic and diastolic blood pressures up to the sixth hour by 25 ± 4 mmHg and 40 ± 5 mmHg respectively. P-SPI consumption inhibited serum ACE activity, increased superoxide dismutase activity and nitric oxide levels and reduced malondialdehyde levels in serum. Analysis of fecal microbial 16S rRNA of hypertensive rats revealed a significant reduction in microbial richness and diversity in the gut, while P-SPI consumption improved microbial richness and increased diversity. Also, P-SPI feeding significantly reduced the Firmicutes/Bacteroidetes ratio, increased propionate-and H 2 S-producing bacteria and reduced Streptococcaceae and Erysipelotrichales levels. Our results show that P-SPI is a potential antihypertensive functional food which could remodel the altered gut microbiota of hypertensive patients.

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“…They also improved cell damage caused by oxidative stress in spontaneously hypertensive rats. As suggested by He et al [ 102 ], LY, RALP, and GHS can protect the organism from oxidative and inflammatory damage. Song et al [ 98 ] observed a positive correlation of the antioxidant and antibacterial activities of cottonseed protein hydrolysates with the contents of basic amino acids (Arg and Lys) and a negative correlation with acidic amino acids (Glu and Asp).…”

Section: Antioxidant Peptidesmentioning

confidence: 98%

“…Peptides are often multifunctional and may exhibit several activities such as antioxidative, antihypertensive, anti-inflammatory, cytoprotective, and antimicrobial effects [ 102 ]. In a study conducted by He et al [ 102 ], three rapeseed protein-derived ACE inhibitory peptides (LY, RALP, and GHS) were used to investigate their antioxidant and anti-inflammatory properties. For this purpose, a RAW 264.7 cell model and a spontaneously hypertensive rat model were employed.…”

Section: Antioxidant Peptidesmentioning

confidence: 99%

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Jakubczyk

Karaś

Rybczyńska‐Tkaczyk

et al. 2020

Foods

164

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Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.

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Rapeseed protein-derived ACE inhibitory peptides LY, RALP and GHS show antioxidant and anti-inflammatory effects on spontaneously hypertensive rats

Cited by 51 publications

References 49 publications

Advances on Food-Derived Peptidic Antioxidants—A Review

Advances on Food-Derived Peptidic Antioxidants—A Review

Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

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