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Unlabelled: The application of Ala-His-Leu-Leu (AHLL), an angiotensin converting enzyme (ACE) inhibitory peptide, is limited due to its low stability. In this work, horse spleen apoferritin (HSF) deposited with a layer of sodium alginate (SA) was employed to carry AHLL. The HSF encapsulation and SA decoration exhibited remarkable protection capacity for loaded AHLL from UV irradiation and thermal treatment. The ACE inhibitory activity of AHLL-HSF@SA nanoparticles maintained 60%-75% within the digestion process since the compact structure and the coverage of enzyme reaction sites. Intestinal permeability investigation unveiled that HSF encapsulation facilitated the AHLL absorption, and the value was (2.70 ± 0.02) × 10 cm/s. Moreover, the transepithelial transport of free AHLL was primarily mediated through the paracellular pathway, whereas the transport of AHLL-HSF nanoparticles might rely on AP2-mediated endocytosis. Owing to positive effects on structural stability, release property and intestinal absorption, polysaccharides coated ferritin is a promising vehicle for peptides.
Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01826-x.
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http://dx.doi.org/10.1007/s10068-025-01826-x | 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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