Earticle

초록

영어

This study investigated the antihypertensive effects of an antioxidant peptide, Leu-Trp-His-Thr-His (LWHTH), purified from Styela clava peptic hydrolysate, to assess the bioactivity of the peptide and verify the value of S. clava as a health-promoting food. Also, the study presented structural evidence for the effects of LWHTH. The inhibitory effect of LWHTH on angiotensin I-converting enzyme (ACE) was assessed using enzyme reaction methods and the simulation methods in computational space. LWHTH inhibited ACE with an IC50 value of 16.42 – 0.45 lM. The LWHTH structure was stable, and its ACE inhibitory effect was retained under simulated gastrointestinal conditions. In silico simulations revealed that LWHTH binds the active site of ACE, with residues LW making the ACE–LWHTH complex stable and residues HTH making the complex strong. Furthermore, LWHTH significantly reduced blood pressure in spontaneously hypertensive rats. These results demonstrate that LWHTH has the potential to be a healthy functional food with antihypertensive effects. Therefore, S. clava consumption may be beneficial for human health.

목차

Abstract
INTRODUCTION
MATERIALS AND METHODS
Experimental materials
ACE inhibition effect
Stability against gastrointestinal enzymes
In silico docking to ACE
Blood pressure regulation in spontaneouslyhypertensive rats
Statistical analysis
RESULTS
ACE inhibition effect of LWHTH
Molecular docking analysis of LWHTH and ACE
Antihypertensive effect of LWHTH in SHRs
DISCUSSION
AUTHOR DISCLOSURE STATEMENT
FUNDING INFORMATION
REFERENCES

키워드

저자

• Nalae Kang [ Department of Marine Life Sciences; and Jeju International Marine Science Center for Research and Education, Korea Institute of Ocean Science and Technology, Jeju, Korea ]
• Seok-Chun Ko [ Team of Marine Bio-Resources, National Marine Biodiversity Institute of Korea, Seochun, Korea ]
• Hyun-Soo Kim [ Department of Marine Life Sciences; and 8Marine Science Institute, Jeju National University, Jeju, Korea. ]
• Hye-Won Yang [ Department of Marine Life Sciences; and 8Marine Science Institute, Jeju National University, Jeju, Korea. ]
• Ginnae Ahn [ Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu, Korea. ]
• Seung-Cheol Lee [ Department of Food Science and Biotechnology, Kyungnam University, Changwon, Korea. ]
• Tae-Gee Lee [ Department of Hotel Cuisine and Baking, Jeonnam State University, Damyang-Gun, Korea. ]
• Jung-Suck Lee [ Research Center for Industrial Development of Seafood, Gyeongsang National University, Tongyeong, Korea. ]
• You-Jin Jeon [ 1Department of Marine Life Sciences; and Marine Science Institute, Jeju National University, Jeju, Korea. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  해양과학연구소 연구논문집 [Bulletin of the Marine Science Institute]

• 간기

  폐간

• pISSN

  1225-5734

• 수록기간

  1977~2021

• 십진분류

  KDC 454 DDC 551