Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten

Abstract This study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition...

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Autores principales:	Wen-Ying Liu, Jiang-Tao Zhang, Takuya Miyakawa, Guo-Ming Li, Rui-Zeng Gu, Masaru Tanokura
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/5d09bcb5af8b463092b623c65ef54ea8
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spelling	oai:doaj.org-article:5d09bcb5af8b463092b623c65ef54ea82021-12-02T11:37:22ZAntioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten10.1038/s41598-021-84820-72045-2322https://doaj.org/article/5d09bcb5af8b463092b623c65ef54ea82021-03-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-84820-7https://doaj.org/toc/2045-2322Abstract This study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition of ACE, and the identification of active peptides was performed by reversed-phase high-performance liquid chromatography and mass spectrometry. Quantitative analysis was performed for highly active peptides. Five potent antioxidant peptides, Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (6.07 ± 0.38, 7.28 ± 0.29, 11.18 ± 1.02, 5.93 ± 0.20 and 9.04 ± 0.47 mmol 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent/g sample, respectively), and five potent ACE inhibitory peptides, Leu-Tyr, Leu-Val-Ser, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (half maximal inhibitory concentration (IC50) values = 0.31 ± 0.02, 0.60 ± 0.03, 2.00 ± 0.13, 1.47 ± 0.08 and 1.48 ± 0.11 mmol/L, respectively), were observed. The contents of Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser were 155.04 ± 8.36, 2.08 ± 0.12, 1.95 ± 0.06, 22.70 ± 1.35, 0.25 ± 0.01, and 53.01 ± 2.73 μg/g, respectively, in the WOP. Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser are novel antioxidative/ACE inhibitory peptides that have not been previously reported. The results suggest that WOP could potentially be applied in the food industry as a functional additive.Wen-Ying LiuJiang-Tao ZhangTakuya MiyakawaGuo-Ming LiRui-Zeng GuMasaru TanokuraNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Wen-Ying Liu Jiang-Tao Zhang Takuya Miyakawa Guo-Ming Li Rui-Zeng Gu Masaru Tanokura Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten
description	Abstract This study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition of ACE, and the identification of active peptides was performed by reversed-phase high-performance liquid chromatography and mass spectrometry. Quantitative analysis was performed for highly active peptides. Five potent antioxidant peptides, Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (6.07 ± 0.38, 7.28 ± 0.29, 11.18 ± 1.02, 5.93 ± 0.20 and 9.04 ± 0.47 mmol 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent/g sample, respectively), and five potent ACE inhibitory peptides, Leu-Tyr, Leu-Val-Ser, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (half maximal inhibitory concentration (IC50) values = 0.31 ± 0.02, 0.60 ± 0.03, 2.00 ± 0.13, 1.47 ± 0.08 and 1.48 ± 0.11 mmol/L, respectively), were observed. The contents of Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser were 155.04 ± 8.36, 2.08 ± 0.12, 1.95 ± 0.06, 22.70 ± 1.35, 0.25 ± 0.01, and 53.01 ± 2.73 μg/g, respectively, in the WOP. Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser are novel antioxidative/ACE inhibitory peptides that have not been previously reported. The results suggest that WOP could potentially be applied in the food industry as a functional additive.
format	article
author	Wen-Ying Liu Jiang-Tao Zhang Takuya Miyakawa Guo-Ming Li Rui-Zeng Gu Masaru Tanokura
author_facet	Wen-Ying Liu Jiang-Tao Zhang Takuya Miyakawa Guo-Ming Li Rui-Zeng Gu Masaru Tanokura
author_sort	Wen-Ying Liu
title	Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten
title_short	Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten
title_full	Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten
title_fullStr	Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten
title_full_unstemmed	Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten
title_sort	antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/5d09bcb5af8b463092b623c65ef54ea8
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Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten

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