Angiotensin converting enzyme inhibitory peptide fractions from Tibet wild peach kernel protein hydrolysates

Y. Yang; A. Li; Z. Zhong; M. Xie

doi:10.1556/066.2019.48.4.11

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Acta Alimentaria

Volume/Issue:: Volume 48: Issue 4

Angiotensin converting enzyme inhibitory peptide fractions from Tibet wild peach kernel protein hydrolysates

Authors:

Y. Yang

Y. Yang College of Food Science and Engineering, Central South University of Forestry and Technology, Shaoshan South road No.489, 410004 Changsha. China

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A. Li

A. Li College of Food Science and Engineering, Central South University of Forestry and Technology, Shaoshan South road No.489, 410004 Changsha. China

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Z. Zhong

Z. Zhong College of Food Science, Tibet Agricultural and Animal Husbandry University, Yucai west road No.100, 860000 Linzhi. China

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, and

M. Xie

M. Xie College of Food Science and Engineering, Central South University of Forestry and Technology, Shaoshan South road No.489, 410004 Changsha. China

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Pages:: 495–506

Online Publication Date:: Dec 2019

Publication Date:: 01 Dec 2019

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2019.48.4.11

Keywords:: peach kernel; protein hydrolysate; angiotensin converting enzyme; ACE; hypertension

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In this study, the peach kernel proteins were extracted and treated with alkaline proteinase to generate peach kernel protein hydrolysate (PKH), which showed angiotensin converting enzyme (ACE) inhibition activity. The hydrolysate was separated into four fractions and their anti-ACE activities were investigated. Our results showed that all PKHs had anti-ACE activity, and the lowest molecular weight fraction PKH4 had the highest ACE inhibitory activity. Lineweaver–Burk plots illustrated that the inhibition types of PKH3 and PKH4 were non-competitive. The K_i of PKH4 was lower than K_i of PKH3; suggesting PKH4 had high affinity to ACE. Amino acid composition analysis showed that the best anti-ACE peptide PKH4 possessed high levels of hydrophobic amino acids, branched-chain amino acids, and aromatic amino acids. In summary, our findings demonstrated that high anti-ACE activity is negatively related to the size of the PKHs and possibly the composition of amino acids, and the PKH4 was the best ACE inhibitor. Further, peach kernel peptides can be developed as a functional food for patients with hypertension.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

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Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)