Yamamoto N, Takano T
Calpis Co., Ltd., R & D Center, Fuchinobe, Sagamihara-shi, Kanagawa, Japan.
Nahrung. 1999 Jun;43(3):159-64. doi: 10.1002/(SICI)1521-3803(19990601)43:3<159::AID-FOOD159>3.0.CO;2-R.
This paper reviews the angiotensin I-converting enzyme inhibitory peptides originated from milk proteins. Focus was put on the peptides derived from milk casein by the action of some proteolytic enzymes and fermented products by lactic acid bacteria. Some of the angiotensin I-converting enzyme inhibitory peptides exhibit significant antihypertensive effects in spontaneously hypertensive rats. However, there were some antihypertensive peptides with low inhibitory activity of this enzyme. Key factors needed for the peptide to demonstrate the antihypertensive effects are discussed. Fermented milk, which has inhibitory activity of the enzyme, showed the reduction of blood pressure of hypertensive subjects. The possibility of the bioactive peptides for functional foods are also discussed.
本文综述了源自乳蛋白的血管紧张素I转换酶抑制肽。重点关注了通过某些蛋白水解酶作用从乳酪蛋白衍生而来的肽以及乳酸菌发酵产物。一些血管紧张素I转换酶抑制肽在自发性高血压大鼠中表现出显著的降压作用。然而，也存在一些对该酶抑制活性较低的降压肽。讨论了肽发挥降压作用所需的关键因素。具有该酶抑制活性的发酵乳显示出高血压受试者血压的降低。还讨论了生物活性肽用于功能性食品的可能性。
