文献类型：期刊文献

英文题名：A novel angiotensin I-converting enzyme inhibitory peptide from Phascolosoma esculenta water-soluble protein hydrolysate

作者：Du, Lei[2];Fang, Ming[2];Wu, Hongxi[3];Xie, Jingli[1,2];Wu, Yanling[2];Li, Peng[2];Zhang, Daihui[2];Huang, Zhenhua[3];Xia, Yuelan[1];Zhou, Li[1];Wei, Dongzhi[1]

机构：[1]E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]E China Univ Sci & Technol, Dept Food Sci & Engn, Shanghai 200237, Peoples R China;[3]Zhejiang Mariculture Res Inst, Zhejiang Key Lab Coastal Bioresource, Wenzhou 325005, Peoples R China

年份：2013

卷号：5

期号：1

起止页码：475

外文期刊名：JOURNAL OF FUNCTIONAL FOODS

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000315241500056)】；

基金：This work was supported by "the Fundamental Research Funds for the Central Universities", "National Major Science and Technology Projects of China (No. 2012ZX09304009)", "the Open Project Funding of Zhejiang Key Laboratory of Coastal Bio-resource (Key, No. J2011001)", and "Zhejiang Marine Biotechnology Innovation Team (No. 2012R10029)", PR China.

语种：英文

外文关键词：Phascolosoma esculenta; Angiotensin I-converting enzyme inhibitor; Peptide; Purification; Spontaneously hypertensive rats

摘要：The water-soluble protein from Phascolosoma esculenta was hydrolyzed by pepsin to obtain the hydrolysate with angiotensin I-converting enzyme (ACE) inhibitory activity. The hydrolysate (PEPH) was then further separated by membrane bioreactor system, ion-exchange chromatography, gel filtration, and reversed phase high-performance liquid chromatography (RP-HPLC) and a novel ACE inhibitory peptide named as PeP with the IC50 value of 135 M was isolated. The amino acid sequence, Ala-Trp-Leu-His-Pro-Gly-Ala-Pro-Lys-Val-Phe, was identified by matrix-assisted laser desorption ionization-time of flight/time of flight (MALDI-TOF/TOF). Inhibitory kinetics study suggested that PeP acted as competitive inhibitor against ACE. Single oral administration of synthesized PeP at 10 mg/kg dose in spontaneously hypertensive rats could reduce the systolic blood pressure around 30 mmHg and the effect could last for more than 8 h. The results suggest that peptide from P. esculenta could be a potent natural ingredient for functional foods or pharmaceuticals against hypertension. (c) 2012 Elsevier Ltd. All rights reserved.