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Prolyl endopeptidase inhibitory peptides in wine
Takaaki Yanai1, Yumiko Suzuki, Michikatsu Sato
1Mercian Corporation, Wine & Spirits Research Institute, 9-1 Johnan 4-chome, Fujisawa 251-0057, Japan. yanai-t@mercian.co.jp
Bioscience, Biotechnology, and Biochemistry
|May 6, 2003
Abstract:
Two peptides that inhibit prolyl endopeptidase were isolated from a red wine made from Cabernet Sauvignon grapes. Their amino acid sequences and IC50 values were Val-Glu-Ile-Pro-Glu (17.0 microM) and Tyr-Pro-Ile-Pro-Phe (87.8 microM). The peptides also suppressed the degradation levels of the bioactive peptides vasopressin, substance P, and neurotensin fragments 8-13, which are involved in memory and neural communication.