Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, 611-0011, Japan.
Peptides. 2021 Aug;142:170573. doi: 10.1016/j.peptides.2021.170573. Epub 2021 May 21.
Hypertension is a risk factor for arteriosclerosis development and is recognized as a silent killer. Certain processed food materials, digested by protease or through the use of fermentation, have shown exertion of hypotensive effects in human clinical or animal studies, and hypotensive peptides were isolated from them. This review discusses the hypotensive peptides derived from plant proteins, such as grain, soy, vegetables, and seaweeds, and their hypotensive mechanisms. Although angiotensin I-converting enzyme (ACE) inhibition is often noted as one of the mechanisms that may exert antihypertensive effects, ACE inhibitory activity measured by in vitro studies is not associated with the actual hypotensive effect. Thus, this review only highlights the peptide hypotensive effect determined by in vivo studies. This review also discusses the tendency of the amino acid sequence of ACE-inhibitory hypotensive peptides and the possible additional effects of hypotensive peptides independent of ACE inhibition.
高血压是动脉粥样硬化发展的一个危险因素，被认为是无声的杀手。某些经过蛋白酶消化或发酵处理的加工食品材料，在人体临床或动物研究中显示出降压作用，并且从中分离出了降压肽。本综述讨论了源自植物蛋白的降压肽，如谷物、大豆、蔬菜和海藻，及其降压机制。虽然血管紧张素转化酶（ACE）抑制作用常被认为是可能发挥降压作用的机制之一，但体外研究中测量的 ACE 抑制活性与实际的降压效果并不相关。因此，本综述仅强调了通过体内研究确定的肽降压作用。本综述还讨论了 ACE 抑制性降压肽的氨基酸序列趋势以及独立于 ACE 抑制作用的降压肽的可能附加作用。
