A novel angiotensin-converting enzyme (ACE) inhibitory peptide from tilapia skin: Preparation, identification and its potential antihypertensive mechanism.
ACE inhibitory peptides
Fish skin
Molecular docking
Purification
Steam explosion
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Jan 2024
01 Jan 2024
Historique:
received:
27
05
2023
revised:
27
07
2023
accepted:
31
07
2023
medline:
7
9
2023
pubmed:
8
8
2023
entrez:
7
8
2023
Statut:
ppublish
Résumé
To obtain food-derived peptides with high ACE inhibitory activity, tilapia skin was pretreated with steam explosion prior to enzymatic hydrolysis. The results showed that steam explosion pretreatment improved the hydrolysis efficiency and ACE inhibitory activity of fish skin hydrolysates. A novel ACE inhibitory peptide VGLFPSRSF (1009.17 Da) was obtained from steam-exploded fish skin hydrolysates. VGLFPSRSF had an IC
Identifiants
pubmed: 37549627
pii: S0308-8146(23)01692-8
doi: 10.1016/j.foodchem.2023.137074
pii:
doi:
Substances chimiques
Antihypertensive Agents
0
Angiotensin-Converting Enzyme Inhibitors
0
Steam
0
Peptides
0
Angiotensins
0
Protein Hydrolysates
0
Peptidyl-Dipeptidase A
EC 3.4.15.1
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137074Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.