中国食品添加剂2024，Vol.35Issue(10)：47-55,9.DOI:10.19804/j.issn1006-2513.2024.10.006
料酒糟源新ACE抑制肽的分离纯化、活性评价与结构解析
Isolation and purification,activity evaluation and structural analysis of novel ACE inhibitory peptides from cooking wine lees
摘要
Abstract
Traditional cooking wine is produced by fermentation of rice,and cooking wine lees,as the main product of cooking wine,contain a large amount of nutrients.In this study,two highly active ACE inhibitory peptides,F1 and F2,were obtained from cooking wine lees after one alcoholic precipitation separation,one preparative liquid chromatographic separation and one analytical liquid chromatographic separation.The inhibition rate of ACE inhibitory peptides F1 and F2 were higher than those of commercially available antihypertensive peptide products by about 17%and 14%,respectively,at the same concentration.Subsequently,the structures of the two peptides were analyzed by LTQ Orbitrap Velos Pro mass spectrometer,and with the help of the Uniprot database search,the peptide sequences were identified as F1:LIIPQH and F2:IFSGFNNELLS,respectively.Among them,F1 was the reported sequence of antihypertensive peptide,whereas F2 was the first sequence reported in this experiment.The study provides a theoretical basis for the high-value processing and utilization of wine lees,as well as new evidence for food-borne antihypertensive peptides.关键词
料酒糟/血管紧张素转化酶(ACE)/降血压/ACE抑制肽Key words
cooking wine lees/angiotensin-converting enzyme(ACE)/blood pressure reduction/ACE inhibitory peptide分类
轻工纺织引用本文复制引用
何泽琪,温林凤,崔鹏举,翁哲希,代晋,彭新安,陈大坤,曹庸..料酒糟源新ACE抑制肽的分离纯化、活性评价与结构解析[J].中国食品添加剂,2024,35(10):47-55,9.基金项目
国家自然科学基金项目(31972078) （31972078）
广东省现代农业产业共性关键技术研发创新团队建设项目(2023KJ117) （2023KJ117）
阳江市"揭榜挂帅"项目(SDZX2023002) （SDZX2023002）
