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    Antihypertensive peptides: production, bioavailability and incorporation into foods

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    Trabajo presentado al Food Colloids 2010: "On the Road from Interfaces to Consumers"Bioactive food peptides are encrypted within the sequence of food proteins but can be released during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal transit. Among bioactive food peptides, those with antihypertensive activity are receiving special attention due to the high prevalence of hypertension in the Western countries and its role in cardiovascular diseases. This paper reviews the current literature on antihypertensive food peptides, focusing on the main methodologies for their production, such as enzymatic hydrolysis, fermentation and the use of recombinant bacteria. This paper also describes the structure/activity relationship of angiotensin-converting enzyme (ACE)-inhibitory peptides, as well as their bioavailability, physiological effects demonstrated by both in vitro and in vivo assays, and the contribution of mechanisms of action other than ACE inhibition. Finally, current reported strategies for incorporation of antihypertensive peptides into foods and their effects on both availability and activity are revised in this manuscript.This work has received financial supported from projects AGL- 2007-65035, AGL2008-01713, Consolider Ingenio 2010 FUN-C-Food CSD2007-00063 and P2009/AGR-1469. The authors want to acknowledge the European Commission and the Spanish National Research Council for the Marie-Curie post-doctoral fellowship awarded to Blanca Hernández-Ledesma.Peer Reviewe
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