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Antihypertensive peptides derived from food proteins
Author(s) -
Yamamoto Naoyuki
Publication year - 1997
Publication title -
peptide science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/(sici)1097-0282(1997)43:2<129::aid-bip5>3.0.co;2-x
Subject(s) - chemistry , hydrolysate , food protein , casein , biochemistry , enzyme , peptide , proteolytic enzymes , renin–angiotensin system , amino acid , angiotensin converting enzyme , in vivo , microbiology and biotechnology , hydrolysis , medicine , blood pressure , biology
This paper reviews the angiotensin I converting enzyme inhibitory peptides originated from food materials and enzymatic hydrolysate of different kinds of proteins. Focus was put on the peptides derived from milk casein by the action of the proteolytic system of lactic acid bacteria. Some of the peptides exhibit significant antihypertensive effects in spontaneously hypertensive rats. Some new topics relating to these antihypertensive peptides are introduced. The possible significance of bioactive peptides derived from food in vivo is also discussed. © 1997 John Wiley & Sons, Inc. Biopoly 43: 129–134, 1997