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Enzymatic hydrolysis approach is commonly employed for preparation of active peptides, while the limited purity and yield of produced peptides hinder further development of action mechanisms. This study presents the biotechnological approach for the efficient production of recombinant angiotensin converting enzyme (ACE) inhibitory peptide LYPVK and investigates its potential antihypertensive action mechanism. DNA encoding sequence of recombinant peptide was designed to form in tandem, which was expressed in Escherichia coli BL21 (DE3). The expressed tandem repeat protein with molecular weight of 13.4 kDa was verified by high performance liquid chromatography (HPLC) and amino acid composition. Subsequently, LYPVK was generated following His-tag removal and trypsin-mediated cleavage of the purified protein, which was performed HPLC and liquid chromatography-mass spectrometry (LC-MS) analysis. LYPVK exhibited an IC value of 10.6 ± 0.86 μg/mL, demonstrating a non-competitive mode of action and resistance to gastrointestinal enzyme hydrolysis and heat conditions. Molecular docking results showed that LYPVK interacted with ACE through conventional hydrogen bonds and hydrophobic interactions. Except for ACE, ALB, SRC, PPARG, and MMP9 are identified as potential key targets for its antihypertensive activity by network pharmacological analysis. This study provides a promising biotechnological approach for the preparation of active peptides with high purity and yield.
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http://dx.doi.org/10.1016/j.ijbiomac.2025.140274 | DOI Listing |
Food Chem
August 2025
Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address:
This study aimed to explore the potential of garlic proteins for producing multifunctional salty peptides. Three novel salty peptides (SNDPGR, SASDPNF, and ASTCMAR) were identified through simulated hydrolysis and in silico screening. Sensory evaluation and electronic tongue analysis confirmed their potent saltiness, with dose-dependent salt-enhancing effects further validated by the electronic tongue.
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August 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China. Electronic address:
Food-derived angiotensin-converting enzyme (ACE)-inhibitory peptide plays key roles in hypertension prevention, however, their activity is dependent on specific sequence composition. This study aims to enhance peptide activity using a module substitution strategy. Molecular docking and activity assays identified MF as a low- and FP as a high-contribution dipeptide module within MFPWP.
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September 2025
Institute of Food and Drug Research for One Health, Ludong University, Yantai, People's Republic of China; School of Food Engineering, Ludong University, Yantai, People's Republic of China. Electronic address:
Food-derived bioactive peptides exhibit therapeutic potentials in hypertension management in recent years. This review firstly synthesizes findings from a total of 62 relevant studies concerning the potentials of both plant- and animal-derived peptides. Secondly, the molecular targets and acting mechanisms underlying the antihypertensive effects of food-derived peptides are discussed.
View Article and Find Full Text PDFPrev Nutr Food Sci
August 2025
Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute of Technology, West Java 40132, Indonesia.
Peptides produced from soybean tempeh that inhibit angiotensin-converting enzyme (ACE) provide a promising source of novel antihypertensive agents. This study utilized two cysteine proteases (papain and bromelain) to generate ACE inhibitory peptides from the protein hydrolysate of soybean tempeh. The trials were arranged using a Box-Behnken design to achieve optimal hydrolysis conditions.
View Article and Find Full Text PDFFood Chem X
August 2025
Key Laboratory of Probiotics and Deep Processing of Dairy Products, College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Prebiotic-probiotic synergy is vital to fermented milk's overall performance. This study investigates the effects of complex prebiotics (CPs) on the quality and functional properties of probiotic-fermented milk. Results indicated that CPs improved the physicochemical properties and sensory characteristics of fermented milk.
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