食品科学技术学报2025，Vol.43Issue(6)：1-16,16.DOI:10.12301/spxb202500588
食源性降血压肽的制备、构效关系及作用机制研究进展
Research Progress on Preparation,Structure-Activity Relationship and Mechanism of Action of Food-Derived Antihypertensive Peptides
摘要
Abstract
Hypertension,as the most prevalent cardiovascular disease worldwide,emerged as one of the major mortality risks threatening human health.Although traditional clinical antihypertensive drugs effectively controlled blood pressure,they required long-term administration and were accompanied by significant side effects.Food-derived antihypertensive peptides,as natural components with prominent biological activities,gained extensive attention due to their considerable potential in lowering blood pressure and preventing cardiovascular diseases.The mechanisms of action of food-derived antihypertensive peptides involved regulating key components of the renin-angiotensin-aldosterone system,such as angiotensin-converting enzyme(ACE),renin,ACE2,and angiotensin receptors,and exerted effects through multiple pathways including the arginine-nitric oxide pathway,calcium ion channels,endothelial function,vascular remodeling,and the sympathetic nervous system,among which ACE inhibition represented the most common antihypertensive mechanism.The antihypertensive properties of food-derived peptides from animal,plant,and microbial sources were extensively explored via in vitro ACE inhibitory activity assays,vascular cell models,and spontaneously hypertensive rat models.The ACE inhibitory activity of peptides was significantly influenced by their structural characteristics,including molecular weight,amino acid sequence,amphiphilicity,and spatial conformation.The study research progress on the preparation of food-derived antihypertensive peptides(including raw material sources and preparation methods),in vitro and in vivo activity evaluation approaches,the structure-activity relationship and their mechanisms of action was systematically summarized.Finally,the challenges faced by food-derived antihypertensive peptides in industrial production and stability enhancement,as well as their future development directions,were elaborated.关键词
生物活性肽/降血压活性/制备方法/构效关系/作用机制Key words
bioactive peptides/antihypertensive activity/preparation methods/structure-activity relationship/mechanism of action分类
轻工纺织引用本文复制引用
ZHAO Mouming,ZHOU Minzhi,ZHENG Lin,WANG Shuguang..食源性降血压肽的制备、构效关系及作用机制研究进展[J].食品科学技术学报,2025,43(6):1-16,16.基金项目
云南省科技人才和平台计划(院士专家工作站)项目(202405AF140067).Science and Technology Talents and Platform Program of Yunnan Province(202405AF140067). （院士专家工作站）
