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Antihypertensive peptides: production, bioavailability and incorporation into foods

AutorHernández-Ledesma, Blanca ; Contreras, María del Mar; Recio, Isidra
Fecha de publicación2011
EditorElsevier
CitaciónAdvances in Colloid and Interface Science 165(1): 23-35 (2011)
ResumenBioactive 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.
DescripciónTrabajo presentado al Food Colloids 2010: "On the Road from Interfaces to Consumers"
Versión del editorhttp://dx.doi.org/10.1016/j.cis.2010.11.001
URIhttp://hdl.handle.net/10261/51564
DOI10.1016/j.cis.2010.11.001
Identificadoresdoi: 10.1016/j.cis.2010.11.001
issn: 0001-8686
e-issn: 1873-3727
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