http://scholars.ntou.edu.tw/handle/123456789/20413
Title: | Preparation and Identification of Novel Antihypertensive Peptides from the In Vitro Gastrointestinal Digestion of Marine Cobia Skin Hydrolysates | Authors: | Lin, Yu-Hsin Chen, Chun-An Tsai, Jenn-Shou Chen, Guan-Wen |
Keywords: | ANGIOTENSIN-CONVERTING ENZYME;ACE-INHIBITORY PEPTIDES;PROTEIN HYDROLYSATE;MUSCLE PROTEIN;SPECTROPHOTOMETRIC ASSAY;BLOOD-PRESSURE;DARK MUSCLE;PURIFICATION;DIPEPTIDES;FERMENTATION | Issue Date: | Jun-2019 | Publisher: | MDPI | Journal Volume: | 11 | Journal Issue: | 6 | Source: | NUTRIENTS | Abstract: | This research focuses on cobia skin hydrolysates and their antihypertensive effects via the inhibitory activities of angiotensin I-converting enzyme (ACE). Marine fish Cobia (Rachycentron canadum) skin was hydrolysed for 5 h using Protamex and Protease N to obtain the cobia skin protein hydrolysates PX-5 and PN-5, respectively. The soluble protein and peptide contents of the PX-5 were 612 and 270 mg/g, respectively, and for the PN-5, 531 and 400 mg/g, respectively. The IC50 of PX-5 and PN-5 on ACE was 0.221 and 0.291 mg/mL, respectively. Increasing the IC50 from 0.221 to 0.044 mg/mL by simulated gastrointestinal digestion (PX-5G) reduced the ACE-inhibitory capacity of PX-5. Using gel filtration chromatography, the PX-5G was fractioned into eight fractions. The molecular weight of the fifth fraction from PX-5G was between 630 and 450 Da, and the highest inhibitory efficiency ratio on ACE was 1552.4%/mg/mL. We identified four peptide sequences: Trp-Ala-Ala, Ala-Trp-Trp, Ile-Trp-Trp, and Trp-Leu, with IC50 values for ACE of 118.50, 9.40, 0.51, and 26.80 mu M, respectively. At a dose of 600 mg PX-5 powder/kg body weight, in spontaneously hypertensive rats PX-5's antihypertensive effect significantly reduced systolic and diastolic blood pressure by 21.9 and 15.5 mm Hg, respectively, after 4 h of oral gavage. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/20413 | ISSN: | 2072-6643 | DOI: | 10.3390/nu11061351 |
Appears in Collections: | 食品科學系 03 GOOD HEALTH AND WELL-BEING 14 LIFE BELOW WATER |
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