본문 바로가기
KERD
논문KCI 등재

Purification of angiotensin converting enzyme inhibitory peptides and antihypertensive effect generated from Indonesian traditional fermented beef (Cangkuk)

2

조회

0

다운로드

0

인용

0

참고문헌

키워드

초록

Objective: Traditional fermented meat products can be considered a source of bioactive peptides. Cangkuk, a traditional Indonesian fermented beef product is one source of angiotensin converting enzyme (ACE) inhibitory peptides. This study aimed to identify ACE-inhibitory peptides from Cangkuk and analyze their antihypertensive effects.Methods: The water-soluble fraction of Cangkuk was fractionated to obtain ACE-inhibitory peptides using an ethanol solvent at several concentrations and solid-phase extraction with an OASIS HLB cartridge followed by purification with reversed-phase high-performance liquid chromatography (RP-HPLC). HPLC-MS was used to identify target peptides, followed by automatic protein sequencer analysis to detect peptide sequences. Antihypertensive effects were analyzed on the water-soluble fraction and synthesized peptides. The animal model comprised 14-16-week-old male spontaneously hypertensive rats (SHRs) (~320 g average body weight) with mean systolic blood pressures (SBPs) higher than 190 mmHg. All oral doses of peptides were 1 mL in volume. Distilled water was used as a control. The antihypertensive activities of the sample and control were observed by measuring the SBP at 0, 2, 4, 6, 8 and 24 h after oral administration.Results: Two sequences of ACE inhibitory peptides were found, EAPLNPKANR (IC50 value of 44.6 μmol/L) and IVG (IC50 value of 97.3 μmol/L). The water-soluble fraction demonstrated an antihypertensive effect on SHRs after oral administration at 100 mg/kg body weight, maximally lowering the SBP by 14.9 mmHg 8 h after administration. The tripeptide IVG showed the highest reduction of SBP, 24.76±2.1 mmHg 8 h after administration. The decapeptide EAPLNPKANR showed the highest reduction of SBP, 21.0±1.9 mmHg, 8 h after administration. All the samples differed significantly from the control (p<0.01).Conclusion: Cangkuk has potential as a functional food ingredient acting as an antihypertensive agent.

Abstract

Objective: Traditional fermented meat products can be considered a source of bioactive peptides. Cangkuk, a traditional Indonesian fermented beef product is one source of angiotensin converting enzyme (ACE) inhibitory peptides. This study aimed to identify ACE-inhibitory peptides from Cangkuk and analyze their antihypertensive effects. Methods: The water-soluble fraction of Cangkuk was fractionated to obtain ACE-inhibitory peptides using an ethanol solvent at several concentrations and solid-phase extraction with an OASIS HLB cartridge followed by purification with reversed-phase high-performance liquid chromatography (RP-HPLC). HPLC-MS was used to identify target peptides, followed by automatic protein sequencer analysis to detect peptide sequences. Antihypertensive effects were analyzed on the water-soluble fraction and synthesized peptides. The animal model comprised 14-16-week-old male spontaneously hypertensive rats (SHRs) (~320 g average body weight) with mean systolic blood pressures (SBPs) higher than 190 mmHg. All oral doses of peptides were 1 mL in volume. Distilled water was used as a control. The antihypertensive activities of the sample and control were observed by measuring the SBP at 0, 2, 4, 6, 8 and 24 h after oral administration. Results: Two sequences of ACE inhibitory peptides were found, EAPLNPKANR (IC50 value of 44.6 μmol/L) and IVG (IC50 value of 97.3 μmol/L). The water-soluble fraction demonstrated an antihypertensive effect on SHRs after oral administration at 100 mg/kg body weight, maximally lowering the SBP by 14.9 mmHg 8 h after administration. The tripeptide IVG showed the highest reduction of SBP, 24.76±2.1 mmHg 8 h after administration. The decapeptide EAPLNPKANR showed the highest reduction of SBP, 21.0±1.9 mmHg, 8 h after administration. All the samples differed significantly from the control (p<0.01). Conclusion: Cangkuk has potential as a functional food ingredient acting as an antihypertensive agent.

참고문헌 (33)

  1. Buhari O, "Trends in hypertension prevalence, awareness, and control based on the new definition of hypertension; a national health and nutrition examination survey-based study", Hypertension, 74(Suppl 1), pp.AP167~ (2019)[DOI]
  2. "Improving hypertension control in 3 million people: country experiences of programme development and implementation" (2020)[URL]
  3. Singh BP, "Bioactive peptides in the management of lifestyle-related diseases : current trends and future perspectives", Crit Rev Food Sci Nutr, 62, pp.4593~4606 (2022)[DOI]
  4. Hong F, "The antihypertensive effect of peptides : a novel alternative to drugs?", Peptides, 29, pp.1062~1071 (2008)[DOI]
  5. Bhat ZF, "Bioactive molecule in food" (2019), Springer
  6. Mora L, "ACEI-inhibitory peptides naturally generated in meat and meat products and their health relevance", Nutrients, 10, pp.1259~ (2018)[DOI]
  7. Xue L, "Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme–inhibitory peptides", Compr Rev Food Sci Food Saf, 20, pp.1150~1187 (2021)[DOI]
  8. Lee SY, "Purification of novel angiotensin converting enzyme inhibitory peptides from beef myofibrillar proteins and analysis of their effect in spontaneously hypertensive rat model", Biomed Pharmacother, 116, pp.109046~ (2019)[DOI]
  9. Muguruma M, "Identification of pro-drug type ACE inhibitory peptide sourced from porcine myosin B : Evaluation of its antihypertensive effects in vivo", Food Chem, 114, pp.516~522 (2009)[DOI]
  10. Chai KF, "Bioactive peptides from food fermentation : a comprehensive review of their sources, bioactivities, applications, and future development", Compr Rev Food Sci Food Saf, 19, pp.3825~3885 (2020)[DOI]
  11. Gallego M, "Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages", Int J Food Microbiol, 276, pp.71~78 (2018)[DOI]
  12. Escudero E, "Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham", Meat Sci, 91, pp.306~311 (2012)[DOI]
  13. Mirdhayati I, "Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef"cangkuk"by spontaneous fermentation with the addition of bamboo shoot", J Indones Trop Anim Agric, 45, pp.222~233 (2020)[DOI]
  14. Anal AK, "Quality ingredients and safety concerns for traditional fermented foods and beverages from Asia : a review", Fermentation, 5, pp.8~ (2019)[DOI]
  15. Albenzio M, "Bioactive peptides in animal food products", Foods, 6, pp.35~ (2017)[DOI]
  16. Sharma R, "Microbial fermentation and its role in quality improvement of fermented foods", Fermentation, 6, pp.106~ (2020)[DOI]
  17. Salahuddin, "Kajian fermentasi Cangkuk dari daging sapi dan rebung bambu betung (Dendrocalamus asper)", master, pp.2004
  18. Phadke G, "Angiotensin-I converting enzyme(ACE)inhibitory activity and antioxidant activity of fermented fish product ngari as influenced by fermentation period", Int J Pharm Bio Sci, 5, pp.134~142 (2014)
  19. Mirdhayati I, "Angiotensin converting enzyme(ACE)inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat(Capra aegagrus hircus)", J Sci Food Agric, 96, pp.3536~3542 (2016)[DOI]
  20. Cushman DW, "Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung", Biochem Pharmacol, 20, pp.1637~1648 (1971)[DOI]
  21. Arihara K, "Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins", Meat Sci, 57, pp.319~324 (2001)[DOI]
  22. Auwal SM, "Identification, structure-activity relationship and in silico molecular docking analyses of five novel angiotensin I-converting enzyme(ACE)inhibitory peptides from stone fish(Actinopyga lecanora)hydrolysates", PLoS One, 14, pp.e0197644~ (2019)[DOI]
  23. Budiari S, "Angiotensin converting enzyme(ACE)inhibitory activity of crude and fractionated snakehead(Channa striata)meat extract", Squalen, 13, pp.57~67 (2018)[DOI]
  24. Sun S, "Preparation and identification of ACE inhibitory peptides from the marine macroalga Ulva intestinalis", Mar Drugs, 17, pp.179~ (2019)[DOI]
  25. Jamhari J, "Comparative study on angiotensin converting enzyme inhibitory activity of hydrolysate of meat protein of Indonesian local livestocks", J Indones Trop Anim Agric, 38, pp.27~33 (2013)[DOI]
  26. Yokoyama K, "Peptide inhibitors for angiotensin I-converting enzyme from thermolysin digest of dried bonito", Biosci Biotechnol Biochem, 56, pp.1541~1545 (1992)[DOI]
  27. Su Y, "A novel angiotensin-I-converting enzyme(ACE)inhibitory peptide from Takifugu flavidus", Mar Drugs, 19, pp.651~ (2021)[DOI]
  28. Takeda S, "Isolation, evaluation, and identification of angiotensin i-converting enzyme inhibitory peptides from game meat", Foods, 9, pp.1168~ (2020)[DOI]
  29. Toldrá F, "Biologically active peptides: from basic science to applications for human health", pp.27~46 (2021), Elsevier Inc
  30. Udenigwe CC, "Antihypertensive and bovine plasma oxidationinhibitory activities of spent hen meat protein hydrolysates", J Food Biochem, 41, pp.e12378~ (2017)[DOI]
  31. Oh JY, "Anti-hypertensive activity of novel peptides identified from olive flounder(paralichthys olivaceus)surimi", Foods, 9, pp.647~ (2020)[DOI]
  32. Abachi S, "Antihypertensive and angiotensin-I-converting enzyme(ACE)-inhibitory peptides from fish as potential cardioprotective compounds", Mar Drugs, 17, pp.613~ (2019)[DOI]
  33. Chen J, "A novel angiotensinconverting enzyme inhibitory peptide from rabbit meat protein hydrolysate : identification, molecular mechanism, and antihypertensive effect in vivo", Food Funct, 12, pp.12077~12086 (2021)[DOI]

관련 논문AI추천

이 간행물의 다른 논문 (14건)