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Research Article | Open Access

Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides

Jingjing Donga, Shen Wanga, Xiaoyao Yina, Min Fanga, Zhiyong Gonga( ), Yongning Wub
Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

In this paper, the antihypertension effect of rice peptide (RP) was studied. With spontaneously hypertensive rats (SHR) and Wistar Kyoto (WKY) as the research objects, RP disposable gastric and long-term gastric irrigation experiments were carried out and systolic blood pressure (SBP) was measured. At the end of the long-term gastric irrigation experiment, the content of nitric oxide (NO), angiotensin-converting enzyme (ACE), angiotensin II (Ang II) and renin in the plasma and the activity of ACE were determined. The results showed that RP could reduce systolic pressure of SHR and had time-dose dependence while high-dose RP significantly reduced systolic pressure by 24.6 and 17.2 mmHg, respectively after a single and long-term gastric irrigation test. RP also could inhibit the activity of ACE and increase the release of NO. These results suggested that the decompression mechanism of RP is likely to be related to the regulation of the renin-angiotensin system (RAS) and NO.

Keywords

Antihypertensive effectRice peptideAngiotensin-converting enzyme (ACE)

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Food Science and Human Wellness
Volume 11 Issue 6,
November 2022
Pages 1539-1543
DOI: 10.1016/j.fshw.2022.06.011
Cite this article:
Dong J, Wang S, Yin X, et al. Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides. Food Science and Human Wellness, 2022, 11(6): 1539-1543. https://doi.org/10.1016/j.fshw.2022.06.011

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Received: 29 October 2020
Revised: 20 November 2020
Accepted: 09 March 2021
Published: 18 July 2022
© 2022 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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