食品科学 ›› 2021, Vol. 42 ›› Issue (13): 143-150.doi: 10.7506/spkx1002-6630-20200907-097

• 营养卫生 • 上一篇    下一篇

豌豆寡肽对饮食诱导的高血压大鼠血管紧张素转化酶活性及肠道菌群调节效果评价

陈炫宏,嵇威,董雷超,南希骏,王猛,孙婉婷,王赛,周泉城   

  1. (1.山东理工大学农业工程与食品科学学院,山东 淄博 255000;2.山东省食品快速分析技术工程实验室,山东 淄博 255049)
  • 出版日期:2021-07-15 发布日期:2021-07-27
  • 基金资助:
    山东省重点研发计划项目(2018YYSP017;2019GNC106084); 山东理工大学招远工业技术研究院创新研究基金项目(9101-220193);山东省研究生教育管理项目(117009); 山东理工大学研究生教育创新团队项目(4053-218049;4053-219076)

Regulatory Effects of Pea Oligopeptides on ACE Activity and Intestinal Flora in Diet-Induced Hypertensive Rats

CHEN Xuanhong, JI Wei, DONG Leichao, NAN Xijun, WANG Meng, SUN Wanting, WANG Sai, ZHOU Quancheng   

  1. (1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China; 2. Shandong Engineering Laboratory of Food Rapid Analysis Technology, Zibo 255049, China)
  • Online:2021-07-15 Published:2021-07-27

摘要: 目的:研究豌豆蛋白酶解寡肽(Val-Glu-Pro-Gln,VGPG)对饮食引起的高血压(hypertension,HTN)的调节效果,阐明VGPG对HTN的作用机理。方法:在VGPG与血管紧张素转化酶(angiotensin converting enzyme,ACE)分子对接作用机制研究的基础上,对其调节HTN模型大鼠血压、血清中ACE活性、血脂指标浓度以及肠道菌群相关指标进行了测定,分析VGPG在HTN调节过程中与ACE活性、肠道菌群之间的关系。结果:VGPG对大鼠HTN具有显著的调节效果,并可缓解由HTN所引起的肥胖。VGPG对HTN的调节机制为:1)通过氢键作用以及与Zn2+的配位作用与ACE活性位点相结合,对其活性产生竞争性抑制从而达到降压的作用;2)通过调节肠道微环境,使菌群丰富度和多样性维持在正常范围,避免因肠道微生物紊乱对大鼠血压造成不良影响,同时提高菌群对糖类物质的分解能力,从而减少对糖类物质消化吸收,控制体质量,降低因体质量过高而导致血压升高的可能性。纯度为98%、质量浓度为25 mg/mL的VGPG具有最佳的HTN模型调节效果,而且VGPG相比于其他降压药物对器官及肠胃环境无明显不良影响。结论:VGPG对大鼠HTN具有明显的降压效果。本研究为将VGPG用作调节HTN的功能性因子、制备相关功能性食品提供了参考。

关键词: 豌豆寡肽;高血压;血管紧张素转换酶;分子对接;肠道菌群

Abstract: Objective: This study aims to evaluate the regulatory effects of a pea oligopeptide (Val-Glu-Pro-Gln, VGPG) on diet-induced hypertension (HTN) and the underlying mechanism. Methods: The molecular docking between the oligopeptide and angiotensin-converting enzyme (ACE) was performed, and the regulatory effects of oral administration of the oligopeptide on the blood pressure, serum ACE activity, blood lipids and intestinal flora of hypertensive rats were studied. The relationship of VGPG with ACE activity and intestinal flora for the regulation of hypertension was explored. Results: The results indicated that VGPG had a notable regulatory effect on HTN and could alleviate diet-induced obesity. The underlying mechanism may be as follows: 1) through hydrogen bonding and Zn2+ coordination, VGPG combined with ACE active site to produce a competitive inhibition on ACE activity, thereby exerting a hypotensive effect; 2) by regulating the intestinal microenvironment, VGPG maintained the richness and diversity of the microbial community within the normal range, avoiding the adverse effects on blood pressure in rats associated with intestinal microbiota imbalance, and it improved the ability of intestinal bacteria to decompose carbohydrates, thus reducing the digestion and absorption of carbohydrates, controlling body mass, and finally reducing the possibility of blood pressure increase associated with overweight. VGPG with a purity of 98% at a concentration of 25 mg/mL had the best regulatory effect on hypertension without significant adverse effects on organs or the gastrointestinal environment when compared with antihypertensive drugs. Conclusion: VGPG has significant hypotensive effect on HTN. This study provides a theoretical basis for applying VGPG as a functional factor for regulating HTN and preparing relevant functional foods.

Key words: pea oligopeptides; hypertension; angiotensin converting enzyme; molecular docking; intestinal microbiota

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