食源性血管紧张素转化酶抑制肽研究进展  

Research progress in food-derived angiotensin converting enzyme inhibitory peptides

作　　者：段秀[1] 张玉锋[1] 庄永亮[1] 

机构地区：[1]昆明理工大学化学工程学院食品科学研究中心,云南昆明650500

出　　处：《食品工业科技》2012年第20期388-393,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31101392)

摘　　要：肾素-血管紧张素系统(RAS)和激肽释放酶-激肽系统(KKS)在血压调节方面是一对相互拮抗的体系,其平衡失调被认为是高血压发病的一个重要因素,而血管紧张素转化酶(ACE)是影响两体系的关键。食物来源的ACE抑制肽因具有安全性好、成本低、易吸收、降压明显等优点,越来越受到人们的关注。本文详尽阐述了ACE抑制肽的降压机制、来源、生物利用率、结构与活性关系、分离纯化方法、活性测定与功能评价及其应用前景。Renin-angiotensin system （RAS） and kallikrein kinin system （KKS） is a pair of mutually antagonistic system in blood pressure regulation,dissonance of which is considered to be an important factor in the pathogenesis of hypertension, and angiotensin converting enzyme （ACE） is a critical factor affecting the systems. More and more attentions have been paid to the food-derived ACE inhibitory peptides,because of their higher activity of inhibiting ACE,good security,low cost,easy to absorb and obvious antihypertension . In this review,the antihypertensive mechanism,sources,bioavailability,structure-activity relationships,separation and purification methods,activity measurement,functional assessment of ACE inhibitory peptides,and its application prospects were introduced.

关 键 词：高血压 ACE ACE抑制肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]