FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 227-231.doi: 10.7506/spkx1002-6630-200911051

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Study on Preparation Technology of Angiotensin-converting Enzyme Inhibitory Peptides (ACEIP) from Jellyfish and Their Antihypertensive Effects in vivo

LIU Jing-xia,QIU Hong-wei,ZHUANG Gui-dong,ZHANG Lu-yao,CHI Yu-sen*   

  1. (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China)
  • Received:2008-09-25 Revised:2009-01-31 Online:2009-06-01 Published:2010-12-29
  • Contact: CHI Yu-sen* E-mail:sd-chiyusen@163.com

Abstract:

Angiotensin-converting enzyme inhibitory peptides (ACEIP) from jellyfish were prepared via enzymolysis with protease Protamex at pH 6.5 and 50 ℃ for 6 h. Then the anti-hypertensive effects of the ACEIP on narrowed kidney artery caused hypertension and NG-nitro-L-arginine (L-NNA) induced hypertension models in New Zealand white rabbits were studied. The results showed that after 0.5 h of treatment by gavage, the jellyfish ACEIP began to play the antihypertensive effects on both hypertension models. When the dosage was less than 60 mg/kg bw, the anti-hypertensive effect was positively correlative with the dosage. When the dosage was 60 mg/kg bw, the anti-hypertensive effects reached the top, and the increased dosage may not lower the blood pressure below the normal value, but result in longer duration of lowered blood pressure. Compared with commercial anti-hypertensive drugs such as valsartan and benazepril hydrochloride, the jellyfish ACEIP showed the better anti-hypertensive effects against narrowed kidney artery caused hypertension model at the same dosage.

Key words: hypertension, angiotensin-converting enzyme inhibitory peptides (ACEIP), technology, hypertension model

CLC Number: