脱脂牛奶来源的抗高血压生物活性肽的鉴定及其作用

Fatah B Ahtesh, L. Stojanovska, V. Mishra, O. Donkor, J. Feehan, M. Bosevski, M. Mathai, V. Apostolopoulos
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引用次数: 1

摘要

生物活性肽是在牛奶发酵或酶解过程中产生的。helveticus乳杆菌(L)通常用于生产某些类型的发酵乳制品。众所周知,发酵乳衍生的生物活性肽对人体健康有益。降压肽通过产生血管收缩剂血管紧张素II和使血管舒张剂缓激素失活,在高血压调节中发挥双重作用。采用MALDI质谱/质谱、纳米lc /MS/MS和反相高效液相色谱(RP-HPLC)技术,利用L. helveticus和Flavourzyme®组合,从12%发酵脱脂乳中分离出血管紧张素转换酶抑制肽(ACE-I)。发酵过程可以鉴定出133种降压肽和75%的短链氨基酸,其中ACE-I活性最高的3种可以降低高血压大鼠的血压。冻干提取物被添加到啮齿动物饲料中。在这项研究中,14周龄的雄性自发性高血压大鼠在饲料中添加鉴定的肽,并饲喂10周,与添加脱脂奶粉的对照组进行比较。与NFS对照组相比,FS组6 ~ 10周血压(120/65 mmHg)显著降低(p < 0.05), NFS对照组血压(220/150 mmHg)显著升高(p < 0.05)。F6部位具有较强的抗高血压活性肽。由L. helveticus和Flavourzyme®发酵的脱脂乳产生几种生物活性肽,对高血压疾病有降血压作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Identification and Effects of Skim Milk-Derived Bioactive Antihypertensive Peptides
Bioactive peptides are generated during milk fermentation or enzymatic hydrolysis. Lactobacillus (L) helveticus is commonly used to produce some types of fermented milk products. Fermented milk derived bioactive peptides are known to be beneficial in human health. Anti-hypertensive peptides play a dual role in the regulation of hypertension through the production of the vasoconstrictor angiotensin II and its inactivation of the vasodilator bradykinin. MALDI MS/MS, nano-LC/MS/MS and RP-HPLC were used to isolate peptides showing angiotensin converting enzyme inhibition (ACE-I) from 12% fermented skim milk using a combination of L. helveticus and Flavourzyme®. The fermentation procedure facilitated the identification of 133 anti-hypertensive peptides and 75% short chain amino acids, and the three with the highest ACE-I activity reduced blood pressure in a rat model of hypertension. The freeze- dried extract was supplemented in rodent chow. In this study 14-week-old male spontaneously hypertensive rats were fed for 10 weeks with the identified peptides added to chow and compared to controls supplemented with skim milk powder. Blood pressure (BP) decreased significantly (p < 0.05) from 6 to 10 weeks of FS groups (120/65 mmHg) compared with the NFS control groups, where the BP increased significantly (220/150 mmHg) (p < 0.05). The F6 fraction provided bioactive peptides with stronger antihypertensive properties than other fractions. Skim milk fermented by L. helveticus and Flavourzyme® generates several bioactive peptides which have a blood pressure lowering effect in hypertensive disease.
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