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Angiotensin-Converting Enzyme Inhibitory Peptides from the Soybean Meal: Screening, Interaction, and Their Protective
Mengying Jiang1,2, Yuanyuan Liu1,2, Yuxuan Xue1,2
1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
Journal of Agricultural and Food Chemistry
|March 19, 2026
Summary
Researchers discovered two natural peptides, KLGKFF and AIPVNKPGRF, from fermented soybean meal that effectively inhibit angiotensin-converting enzyme (ACE). These peptides show potential as natural antihypertensive agents in functional foods and drugs.
Area of Science:
- Food Science
- Biochemistry
- Pharmacology
Background:
- Hypertension is a global health concern.
- Angiotensin-converting enzyme (ACE) plays a key role in blood pressure regulation.
- Natural sources are being explored for antihypertensive compounds.
Purpose of the Study:
- To identify natural food-derived ACE inhibitory peptides from fermented soybean meal.
- To characterize the antihypertensive potential of novel peptides.
Main Methods:
- Enzyme-lactobacillus step-by-step fermentation of soybean meal.
- Nontargeted metabolomics and bioinformatics screening.
- In vitro ACE inhibition assays and cell-based assays.
- Molecular mechanism studies on vasodilation and vasoconstriction.
Main Results:
- Fermentation produced smaller peptides with enhanced flavor and metabolism.
- Two novel ACE inhibitory peptides, Lys-Leu-Gly-Lys-Phe-Phe (KLGKFF) and Ala-Ile-Pro-Val-Asn-Lys-Pro-Gly-Arg-Phe (AIPVNKPGRF), were identified.
- Both peptides exhibited noncompetitive ACE inhibition with high efficacy (63.93% and 57.55%).
- Peptides alleviated Ang II-induced endothelial dysfunction and regulated blood pressure homeostasis molecules.
Conclusions:
- KLGKFF and AIPVNKPGRF are potent natural antihypertensive peptides.
- These peptides demonstrate potential for developing functional foods and drugs to manage hypertension.
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