食品科学 ›› 2018, Vol. 39 ›› Issue (10): 125-130.doi: 10.7506/spkx1002-6630-201810020

• 生物工程 • 上一篇    下一篇

刺参ACE抑制肽制备及降压功效分析

华鑫1,孙乐常1,2,万楚君1,唐逸1,翁凌1,2,刘光明1,2,曹敏杰1,2,*   

  1. (1.集美大学食品与生物工程学院,福建?厦门 361021;2.水产品深加工技术国家地方联合工程研究中心,福建?厦门 361021)
  • 出版日期:2018-05-25 发布日期:2018-05-15
  • 基金资助:
    国家自然科学基金面上项目(31271838);福建省科技计划项目(2017N5011)

Preparation and Antihypertensive Activity of Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Derived from Sea Cucumber (Stichopus japonicas)

HUA Xin1, SUN Lechang1,2, WAN Chujun1, TANG Yi1, WENG Ling1,2, LIU Guangming1,2, CAO Minjie1,2,*   

  1. (1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. National and Local Joint Engineering Research Center of Deep Processing for Aquatic Products, Xiamen 361021, China)
  • Online:2018-05-25 Published:2018-05-15

摘要: 以刺参(Stichopus japonicus)体壁为原料,利用复合蛋白酶对其进行酶解,运用单因素法优化血管紧张素转化酶(angiotensin I-converting enzyme,ACE)抑制肽的酶解制备工艺。获得最佳工艺参数为:料液比1∶6(g/mL)、加酶量0.8%(质量分数)、反应时间6?h、pH?7.0。将酶解产物用3?kDa膜超滤,其中小于3?kDa组分具有较高的ACE抑制活性,IC50为0.8?mg/mL,对ACE表现为非竞争性抑制作用。刺参ACE抑制肽在高温、酸性和碱性条件下均具有较好的稳定性,同时具有较强的抵抗胃蛋白酶、胰蛋白酶和胰凝乳蛋白酶消化的能力。动物实验结果表明,刺参ACE抑制肽对雄性自发性高血压大鼠具有良好的降压功效。因此,利用复合蛋白酶酶解刺参体壁制备的ACE抑制肽在降血压功能性食品的开发利用方面具有研究价值。

关键词: 刺参, ACE抑制肽, 稳定性, 抑制模式, 自发性高血压大鼠

Abstract: The body wall of sea cucumber (Stichopus japonicus) was hydrolyzed by protamex proteinase to produce angiotensin I-converting enzyme (ACE) inhibitory peptides. Using one-factor-at-a-time method, the optimum hydrolysis conditions to obtain the highest ACE inhibitory activity were determined as follows: solid to liquid ratio, 1:6 (g/mL); proteinase dosage, 0.8% (m/m); hydrolysis time, 6 h; and hydrolysis pH, 7.0. Ultrafiltration of the resulting hydrolysate yielded a less than 3 kDa fraction with ACE inhibitory activity, whose IC50 was 0.8 mg/mL. Kinetic analysis showed that the inhibitory action of the fraction on ACE was non-competitive. The ACE inhibitory peptides were stable under high temperature, acidic or alkaline conditions and were resistant to gastrointestinal digestion in vitro. Furthermore, these peptides could significantly decrease systolic blood pressure in spontaneously hypertensive rats (SHRs). The present work could provide a theoretical basis for the development of sea cucumber peptides with ACE inhibitory activity as potential antihypertensive food ingredients.

Key words: sea cucumber, ACE inhibitory peptide, stability, mode of inhibition, spontaneously hypertensive rats (SHRs)

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