a Department of Analytical Chemistry, Faculty of Chemistry University of Alcalá. Ctra. Madrid-Barcelona Km. 33.600, Alcalá de Henares , 28871 , (Madrid) , Spain.
Crit Rev Food Sci Nutr. 2015;55(4):521-51. doi: 10.1080/10408398.2012.664829.
Hypertension is one of the main causes of cardiovascular diseases. Synthetic drugs inhibiting ACE activity present high effectiveness in the treatment of hypertension but cause undesirable side effects. Unlike these synthetic drugs, antihypertensive peptides do not show any adverse effect. These peptides are naturally present in some foods and since hypertension is closely related to modern diet habits, the interest for this kind of foods is increasing. Different methods for the purification, isolation, and characterization of antihypertensive peptides in foods have been developed. Nevertheless, there is no revision work summarizing and comparing these strategies. In this review, in vivo and in vitro pathways to obtain antihypertensive peptides have been summarized. The ACE mechanism and the methodologies developed to assay the ACE inhibitory activity have also been described. Moreover, a comprehensive overview on the isolation, purification, and identification techniques focusing on the discovery of new antihypertensive peptides with high activity has been included. Finally, it is worthy to highlight that the quantitation of antihypertensive peptides in foods is a new trend since genotype and processing conditions could affect their presence. Analytical methodologies using mass spectrometry constitute an interesting option for this purpose.
高血压是心血管疾病的主要原因之一。抑制 ACE 活性的合成药物在高血压治疗中具有很高的疗效，但会引起不良的副作用。与这些合成药物不同，降压肽没有任何不良影响。这些肽天然存在于某些食物中，由于高血压与现代饮食习惯密切相关，因此人们对这类食物的兴趣日益增加。已经开发出了用于从食物中纯化、分离和鉴定降压肽的不同方法。然而，目前还没有综述和比较这些策略的工作。在这篇综述中，总结了获得降压肽的体内和体外途径。还描述了 ACE 机制和用于测定 ACE 抑制活性的方法学。此外，还包括了针对新的具有高活性的降压肽的发现，对其分离、纯化和鉴定技术的全面概述。最后，值得强调的是，对食品中降压肽的定量是一个新的趋势，因为基因型和加工条件可能会影响其存在。使用质谱的分析方法是一种很有前途的选择。
