A novel angiotensin-converting enzyme inhibitory peptide from rabbit meat protein hydrolysate: identification, molecular mechanism, and antihypertensive effect <i>in vivo</i>
Junbo Chen, Xiaodong Yu, Wangxiang Huang, Chen Wang, Qiyi He
Abstract
WGAP significantly reduced systolic and diastolic blood pressure in hypertensive rats by up to 42.66 ± 2.87 and 28.56 ± 2.71 mmHg, respectively, 4 h after oral administration. ACE inhibitory peptides derived from rabbit meat have potential antihypertensive effects and provide a new route for the exploration of novel hypertension inhibitors and the utilization of rabbit meat.
Topics & Concepts
HydrolysateIn vivoPepsinChemistryPharmacologyIC50TetrapeptideRenin–angiotensin systemAngiotensin-converting enzymeEnzymePeptideTrypsinBiochemistryIn vitroBlood pressureInternal medicineMedicineHydrolysisBiologyBiotechnologyProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsBiochemical effects in animals