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Título: | Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme |
Autor: | Coronado-Cáceres, Luis Jorge; Hernández-Ledesma, Blanca CSIC ORCID ; Mojica, Luis; Quevedo-Corona, Lucía; Rabadán-Chávez, Griselda; Castillo-Herrera, Gustavo Adolfo; Lugo-Cervantes, Eugenia | Palabras clave: | Antihypertensive Theobroma cacao L. Angiotensin-converting enzyme Molecular docking Proteins Bioactive peptides |
Fecha de publicación: | 2021 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Foods 10(10): 2340 (2021) | Resumen: | This study aimed at determining the effect of cocoa proteins (CP) on the blood pressure, using in silico, in vitro and in vivo approaches. The in silico assay showed 26 Criollo cocoa peptides with alignment in the Blast® analysis. Peptide sequences ranged from 6 to 16 amino acids, with molecular weight ranging from 560.31 to 1548.76 Da. The peptide sequences LSPGGAAV, TSVSGAGGPGAGR, and TLGNPAAAGPF showed the highest theoretical affinity with −8.6, −5.0, and −10.2 kcal/mol, for the angiotensin-converting enzyme (ACE), renin, and angiotensin II type 1 receptor (AT1-R), respectively. The Criollo CP hydrolysates (CPH) presented in vitro ACE inhibitory activity with an IC50 value of 0.49 mg/mL. Furthermore, the orogastric administration of 150 mg CP/kg/day in rats fed a high-fat (HF) diet (HF + CP group) showed a significant decrease in systolic blood pressure (SBP) by 5% (p < 0.001) and diastolic blood pressure (DBP) by 7% (p < 0.001) compared with the HF group. The human equivalent dose (HED) of CP for an adult (60 kg) is 1.45 g per day. These results suggest that the consumption of CP could reduce blood pressure by blocking ACE, and could be used as an ingredient in the elaboration of antihypertensive functional foods. | Descripción: | This article belongs to the Special Issue Current Research on Antioxidant, Anti-inflammatory and Anti-obesity Potential of Food Extracts. | Versión del editor: | https://doi.org/10.3390/foods10102340 | URI: | http://hdl.handle.net/10261/262734 | DOI: | 10.3390/foods10102340 | E-ISSN: | 2304-8158 |
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