Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar-Delhi GT Road, Phagwara 144411, Punjab, India.
Department of Biosystems and Agriculture Engineering, University of Kentucky, Lexington, USA.
Food Chem. 2021 Jun 1;346:128719. doi: 10.1016/j.foodchem.2020.128719. Epub 2020 Nov 25.
Hypertension is a non-communicable disease characterized by elevated blood pressure, and a prominent metabolic syndrome of modern age. Food-borne bioactive peptides have shown considerable potencies as suitable therapeutic agents for hypertension. The peptide inhibition of the angiotensin I-converting enzyme (ACE) from its default biochemical conversion of Ang I to Ang II has been studied and more relatively adopted in several studies. This review offers an examination of the isolation of concomitant proteins in foods, their hydrolysis into peptides and the biofunctionality checks of those peptides based on their anti-hypertensive potentialities. Furthermore, critical but concise details about methodologies and analytical techniques used in the purification of such peptides are discussed. This review is a beneficial literature supplement for scholars and provides functional awareness material for the food-aligned alternative therapy for hypertension. In addition, it points researchers in the direction of adopting food materials and associated by-products as natural sources for the isolation biologically active peptides.
高血压是一种非传染性疾病，其特征是血压升高，也是现代突出的代谢综合征。食源性生物活性肽作为治疗高血压的合适治疗剂显示出相当大的功效。研究了肽对血管紧张素 I 转换酶 (ACE) 的抑制作用，使其默认的生化转化 Ang I 转化为 Ang II，并在几项研究中得到了更广泛的应用。本综述考察了食物中伴随蛋白的分离、水解成肽以及根据其抗高血压潜力对这些肽的生物功能进行检查。此外，还讨论了用于此类肽纯化的方法和分析技术的关键但简明的细节。这篇综述为学者提供了有益的文献补充，并为高血压的食品靶向替代疗法提供了功能意识材料。此外，它还为研究人员指明了采用食品材料和相关副产品作为分离生物活性肽的天然来源的方向。
