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Updated: Jul 3, 2026

Improved Renal Denervation Mitigated Hypertension Induced by Angiotensin II Infusion
Published on: May 26, 2022
Antihypertensive effect of an angiotensin converting enzyme inhibitory peptide from enzyme modified cheese
Hidekazu Tonouchi1, Masayuki Suzuki, Masayuki Uchida
1Food Science Institute Division of Research and Development Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan. HIDEKAZU_TONOUCHI@MEIJIMILK.COM
Abstract:
Two angiotensin converting enzyme (ACE)-inhibitory peptides were isolated from enzyme modified cheese (EMC) and their amino acid sequences were identified as Leu-Gln-Pro and Met-Ala-Pro. The EMC was prepared by a combination of Protease N, Umamizyme, and Flavourzyme 500L. Both peptides were derived from beta-casein, f 88-90 and f 102-104, respectively. Met-Ala-Pro showed strong ACE inhibitory activity (IC50=0.8 mum) and antihypertensive activity in spontaneously hypertensive rats (SHR) after single oral administration. The IC50 value of Met-Ala-Pro was not affected by pre-incubation with ACE, suggesting that this peptide was a true ACE-inhibitory peptide. We report here, for the first time antihypertensive peptides from EMC.
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