Angiotensin I Converting Enzyme-inhibiting Peptides Purified from Elastase-degraded Elastin Prepared from Pig Aorta

Iori Maeda, Shohei Kai, Suguru Taniguchi, Asako Inoue, Hujun Li, Hitoshi Kesamaru, Takeru Nose
  • Current Enzyme Inhibition, March 2018, Bentham Science Publishers
  • DOI: 10.2174/1573408013666170912113121

The water-soluble elastin as a functional food to exert a blood pressure-lowering effect

What is it about?

Many peptides are produced from food proteins during the manufacturing of various functional foods; unexpected and valuable physiological activities are frequently identified in such released peptides. Elastin, which normally exists as an insoluble elastic fiber, is being used as a new health food material in accordance with the progress in solubilization techniques for elastin. We found that three elastin degraded peptides showed apparent ACE-inhibitory activity and determined their amino acid sequences.

Why is it important?

The results of this study suggest that water-soluble elastin may serve as a functional food to exert a blood pressure-lowering effect in human body.

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http://dx.doi.org/10.2174/1573408013666170912113121

The following have contributed to this page: Iori Maeda and Prof Takeru Nose