Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-products
The valorization of vegetable by-products is a promising strategy to combat climate change and achieve global carbon neutrality goals. This study aimed to exploit the high-value utilization of garlic by-products and to investigate the antihypertensive effects and potential mechanisms of the resultin...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2025-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250171 |
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| author | Xiang Lu Zhenjia Zheng Yongqiu Qi Haihua Chen Zhichang Qiu Xuguang Qiao |
| author_facet | Xiang Lu Zhenjia Zheng Yongqiu Qi Haihua Chen Zhichang Qiu Xuguang Qiao |
| author_sort | Xiang Lu |
| collection | DOAJ |
| description | The valorization of vegetable by-products is a promising strategy to combat climate change and achieve global carbon neutrality goals. This study aimed to exploit the high-value utilization of garlic by-products and to investigate the antihypertensive effects and potential mechanisms of the resulting angiotensin Ⅰ-converting enzyme (ACE) inhibitory peptides. After protein extraction, enzymatic hydrolysis, and activity-directed fractionation, a potent and highly stable ACE inhibitory peptide (IC50: 31.38 μmol/L) was obtained, which was identified as VWAS and acted as a competitive inhibitor. VWAS stably bound to key residues in the ACE active center mainly through hydrogen bonding interactions and effectively lowered blood pressure in spontaneously hypertensive rats via alleviating renal and cardiac injuries, improving endothelial dysfunction, and regulating the renal renin-angiotensin system, antioxidant system, and anti-inflammatory system. These findings suggested that garlic protein-derived peptide (VWAS) was a desirable candidate for antihypertensive functional foods and provided guidance for the high-value utilization of garlic by-products. |
| format | Article |
| id | doaj-art-dde90a3cc91e459b95942f8a377f7e69 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-dde90a3cc91e459b95942f8a377f7e692025-08-20T03:59:44ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302025-07-01147925017110.26599/FSHW.2024.9250171Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-productsXiang Lu0Zhenjia Zheng1Yongqiu Qi2Haihua Chen3Zhichang Qiu4Xuguang Qiao5Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaDepartment of Food Science, University of Massachusetts, Amherst 01003, USAKey Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaThe valorization of vegetable by-products is a promising strategy to combat climate change and achieve global carbon neutrality goals. This study aimed to exploit the high-value utilization of garlic by-products and to investigate the antihypertensive effects and potential mechanisms of the resulting angiotensin Ⅰ-converting enzyme (ACE) inhibitory peptides. After protein extraction, enzymatic hydrolysis, and activity-directed fractionation, a potent and highly stable ACE inhibitory peptide (IC50: 31.38 μmol/L) was obtained, which was identified as VWAS and acted as a competitive inhibitor. VWAS stably bound to key residues in the ACE active center mainly through hydrogen bonding interactions and effectively lowered blood pressure in spontaneously hypertensive rats via alleviating renal and cardiac injuries, improving endothelial dysfunction, and regulating the renal renin-angiotensin system, antioxidant system, and anti-inflammatory system. These findings suggested that garlic protein-derived peptide (VWAS) was a desirable candidate for antihypertensive functional foods and provided guidance for the high-value utilization of garlic by-products.https://www.sciopen.com/article/10.26599/FSHW.2024.9250171garlic by-productangiotensin ⅰ-converting enzyme inhibitorypeptidepreparationstabilityantihypertensive effectpotential mechanismcarbon neutrality |
| spellingShingle | Xiang Lu Zhenjia Zheng Yongqiu Qi Haihua Chen Zhichang Qiu Xuguang Qiao Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-products Food Science and Human Wellness garlic by-product angiotensin ⅰ-converting enzyme inhibitory peptide preparation stability antihypertensive effect potential mechanism carbon neutrality |
| title | Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-products |
| title_full | Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-products |
| title_fullStr | Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-products |
| title_full_unstemmed | Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-products |
| title_short | Fabrication, characterization, antihypertensive effect and potential mechanisms of a novel angiotensin Ⅰ-converting enzyme inhibitory peptide derived from garlic by-products |
| title_sort | fabrication characterization antihypertensive effect and potential mechanisms of a novel angiotensin i converting enzyme inhibitory peptide derived from garlic by products |
| topic | garlic by-product angiotensin ⅰ-converting enzyme inhibitory peptide preparation stability antihypertensive effect potential mechanism carbon neutrality |
| url | https://www.sciopen.com/article/10.26599/FSHW.2024.9250171 |
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