Boosting health: Candida phyllophila J14–4 fermentation enhances angiotensin-converting enzyme inhibition and antihypertensive properties in wheat wort

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-25 DOI:10.1016/j.foodchem.2025.146533

Xing Guo, Maomao Wang, Yifan Cheng, Zeyu Hu, Yahong Yuan, Tianli Yue

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Abstract

Hypertension affects over 25 % of the global adult population, prompting the search for natural preventive and therapeutic agents. This study investigated the effect of Candida phyllophila J14–4 fermentation on wheat. The results showed that the fermented wheat wort could increase the angiotensin converting enzyme (ACE) inhibition activity by 46.05 %. In vivo evaluation on spontaneously hypertensive rats (SHR) demonstrated that the antihypertensive efficacy of fermented wheat was comparable to the effects of captopril. The flavor profile of the fermented wheat was characterized using gas chromatography-ion mobility spectrometry (GC-IMS), revealing distinct volatile compounds like styrene and 3-methylbuten-1-ol. Most of the peptide components with a molecular weight less than 3 kDa showed high ACE-inhibitory activity, and the highest ACE-inhibitory activity of the peptide could reach 93.23 %. This study underscores the potential of fermentation as a viable biotechnological tool to enhance the health benefits of cereals.

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促进健康：葡萄假丝酵母J14-4发酵增强小麦麦汁中的血管紧张素转换酶抑制和降压特性

高血压影响了全球成年人口的25% %以上，促使人们寻找天然的预防和治疗药物。研究了葡萄假丝酵母J14-4发酵对小麦的影响。结果表明，发酵小麦麦汁可使血管紧张素转换酶（ACE）抑制活性提高46.05 %。对自发性高血压大鼠（SHR）的体内评价表明，发酵小麦的降压作用与卡托普利相当。利用气相色谱-离子迁移谱法（GC-IMS）对发酵小麦的风味特征进行了表征，发现了不同的挥发性化合物，如苯乙烯和3-甲基丁醇。大多数分子量小于3 kDa的肽组分均表现出较高的ace抑制活性，其中肽的ace抑制活性最高可达93.23 %。这项研究强调了发酵作为一种可行的生物技术工具的潜力，可以提高谷物的健康效益。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.