Huang Yanbo, Jia Feng, Zhao Jinsong, Hou Yi, Hu Song-Qing
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China.
State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China.
J Agric Food Chem. 2021 Mar 3;69(8):2412-2421. doi: 10.1021/acs.jafc.0c06053. Epub 2021 Feb 16.
The antihypertensive activity of yeast hydrolysate (YH) was confirmed in our previous study. However, the critical peptides in YH and the underlying mechanisms have not been fully elucidated. This study aimed to explore the angiotensin-converting enzyme (ACE) inhibitory peptides in YH and illustrate their molecular and cellular mechanisms. The potential of YH-derived peptides was evaluated by methods, followed by verification. A new competitive ACE inhibitory peptide, VIPVPFF (V7), with an IC value of 10.27 μM, was screened. YH and V7 increased the nitric oxide (NO) levels, upregulated 11 gene expression (approximately 15-fold), and functioned in several hypertension-related pathways in human umbilical vein endothelial cells (HUVECs). This study revealed the antihypertensive mechanisms of YH and V7, laying down a theoretical basis for their application.
我们之前的研究证实了酵母水解物（YH）的降压活性。然而，YH中的关键肽段及其潜在机制尚未完全阐明。本研究旨在探索YH中的血管紧张素转换酶（ACE）抑制肽，并阐明其分子和细胞机制。通过多种方法评估YH衍生肽的潜力，随后进行验证。筛选出一种新的竞争性ACE抑制肽VIPVPFF（V7），其IC值为10.27μM。YH和V7可提高人脐静脉内皮细胞（HUVECs）中一氧化氮（NO）水平，上调11种基因表达（约15倍），并在多种高血压相关途径中发挥作用。本研究揭示了YH和V7的降压机制，为它们的应用奠定了理论基础。
