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Antihypertensive peptides derived from food proteins
1R&D Center, Calpis Food Industry Co., Ltd., Kanagawa, Japan.
Biopolymers
|January 1, 1997
Summary
Food-derived peptides, particularly from milk casein, show significant antihypertensive effects. These bioactive peptides offer potential for managing blood pressure in vivo.
Area of Science:
- Biochemistry
- Food Science
- Pharmacology
Background:
- Angiotensin I converting enzyme (ACE) plays a key role in blood pressure regulation.
- Food proteins can be hydrolyzed into bioactive peptides with potential health benefits.
- Milk casein is a rich source of peptides with various biological activities.
Purpose of the Study:
- To review ACE inhibitory peptides derived from food proteins.
- To focus on peptides from milk casein produced by lactic acid bacteria.
- To discuss the antihypertensive effects and in vivo significance of these bioactive peptides.
Main Methods:
- Literature review of studies on food-derived ACE inhibitory peptides.
- Analysis of enzymatic hydrolysis of proteins, particularly milk casein.
- Examination of in vivo studies demonstrating antihypertensive effects in animal models.
Main Results:
- Various food proteins yield ACE inhibitory peptides upon enzymatic hydrolysis.
- Peptides derived from milk casein by lactic acid bacteria exhibit significant antihypertensive effects.
- Evidence suggests the in vivo efficacy of these bioactive peptides.
Conclusions:
- Food-derived bioactive peptides, especially from milk casein, are promising natural antihypertensive agents.
- Further research into the in vivo mechanisms and applications of these peptides is warranted.
- Dietary bioactive peptides represent a potential strategy for blood pressure management.