The necessity of enzymatically hydrolyzing walnut protein to exert antihypertensive activity based on in vitro simulated digestion and in vivo verification-Reference-Cited by-同舟云学术

The necessity of enzymatically hydrolyzing walnut protein to exert antihypertensive activity based on in vitro simulated digestion and in vivo verification

Published:2021 Issue:8 Volume:12 Page:3647-3656
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Dandan¹²³⁴⁵,Guo Yiting¹²³⁴⁵,Zhu Junsong¹²³⁴⁵,Tian Weijie¹²³⁴⁵,Chen Min⁶²³⁴,Ma Haile¹²³⁴⁵^ORCID

Affiliation:

1. School of Food and Biological Engineering

2. Jiangsu University

3. Zhenjiang

4. China

5. Institute of Food Physical Processing

6. Laboratory Animal Research Center

Abstract

This study proposed that enzymatic hydrolysis seems unnecessary for walnut protein to exert antihypertensive activity.

Funder

National High-tech Research and Development Program

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00427A

Reference35 articles.

1. Angiotensin I-Converting Enzyme Inhibitory Peptide Derived from Glycinin, the 11S Globulin of Soybean (Glycine max)

2. Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants

3. Purification and Identification of an ACE Inhibitory Peptide from Walnut Protein

4. Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates

5. LC–MS/MS coupled with QSAR modeling in characterising of angiotensin I-converting enzyme inhibitory peptides from soybean proteins

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