State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, China.
Institute of Drug Discovery Technology, Ningbo University, Ningbo 315211, Zhejiang, China.
J Agric Food Chem. 2020 Aug 5;68(31):8232-8241. doi: 10.1021/acs.jafc.0c02797. Epub 2020 Jul 27.
Umami peptides can help reduce the salt content in foods while still maintaining a savory taste. Few studies have reported the bioactivity of umami peptides after consumption. We studied the bioactivities of 12 umami peptides after gastrointestinal digestion. Three umami peptides exhibited angiotensin I-converting enzyme (ACE) inhibitory and antioxidant activity after digestion. Six novel peptides were identified from digestion solutions of the peptides by HPLC-MS/MS. Among them, CC, CCNK, and HCHT had both ACE inhibitory activity (IC values were 9.81, 9.00, and 114.99 μM, respectively) and antioxidant activity (strong 1,1-Diphenyl-2-pycryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging activities). AHSVRF had strong ACE inhibitory activity. These peptides increased the nitric oxide concentration and decreased the content of endothelin-1 in a medium of human umbilical vein endothelial cells in a dose-dependent manner. Experiments with damaged HepG2 cells showed that peptides CC, CCNK, and HCHT had antioxidant activity through their cytoprotective effects and by reducing the reactive oxygen species content. The results indicated that umami peptides may provide many health benefits after consumption.
鲜味肽可以帮助减少食物中的盐含量，同时保持鲜味。很少有研究报道鲜味肽在被人体摄入后的生物活性。我们研究了 12 种鲜味肽在经过胃肠道消化后的生物活性。有 3 种鲜味肽在消化后表现出血管紧张素转化酶（ACE）抑制和抗氧化活性。通过 HPLC-MS/MS 从消化液中鉴定出 6 种新型肽。其中，CC、CCNK 和 HCHT 同时具有 ACE 抑制活性（IC 值分别为 9.81、9.00 和 114.99 μM）和抗氧化活性（强 1,1-二苯基-2-苦基肼（DPPH）和 2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）自由基清除活性）。AHSVRF 具有很强的 ACE 抑制活性。这些肽在人脐静脉内皮细胞培养基中呈剂量依赖性地增加一氧化氮浓度并降低内皮素-1 的含量。用受损的 HepG2 细胞进行的实验表明，肽 CC、CCNK 和 HCHT 通过其细胞保护作用和降低活性氧含量来发挥抗氧化活性。研究结果表明，鲜味肽在被人体摄入后可能会带来许多健康益处。
