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Kinetics Study of Protein Hydrolysis and Inhibition of Angiotensin Converting Enzyme by Peptides Hydrolysate Extracted from Walnut

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Abstract

Bioactive peptides are defined as protein-based components having nutritional value and have proved roles important for the human health. In this study inhibition of angiotensin converting enzyme (ACE) by protein-based hydrolysate extracted from walnut (Juglanse regia. L.) seeds was evaluated. The peptide fraction obtained by enzymatic hydrolysis with trypsin showed higher ACE-inhibitory and lower IC50 value (0.39 ± 0.05 mg/mL) than obtained by hydrolysis with chymotrypsin and proteinase K. The study of kinetics showed that by increasing the concentration of the trypsin hydrolysate from 0.01–0.5 mg/mL, Km increased, while Vmax decreased. Also the value of Ki was found to be 0.17 ± 0.01 mg/mL, which means that binding affinity for the substrate decreased in the presence of inhibitor. The structural studies of ACE demonstrated that, in comparison with a commercial antihypertension drug (enalapril), the trypsin hydrolysate had no effect on secondary structure and less tertiary structure changes of protein was observed.

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Abbreviations

ACE:

Angiotensin converting enzyme

FAPGG:

N-(3-[2-furyl]acryloyl)-l-phenylalanylglycylglycine

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Acknowledgements

The support of University of Tehran, International Scientific Studies & Collaboration (CISSC)-Ministry of Science, Research and Technology in Iran, Center of Excellence in Biothermodynamics (CEBiotherm), Center of Excellence for Walnut Improvement and Technology of Iran, Iran National Science Foundation (INSF) and Iran National Elites Foundation (INEF) and UNESCO Chair on Interdisciplinary Research in Diabetes, Iran Society of Biophysical Chemistry is gratefully acknowledged. The authors also acknowledge the Headquarter of Science and Technology Development in Medicinal Plants of Iran’s Vice-President for Science and Technology Affairs.

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Authors and Affiliations

  1. Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran

    Raheleh Jahanbani, Mahmood Ghaffari, Mohammadreza Khalesi & Ali Akbar Moosavi-Movahedi

  2. Department of Horticulture, College of Aburaihan, University of Tehran, Pakdasht, Tehran, Iran

    Kourosh Vahdati

  3. Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

    Maryam Salami

  4. Department of Food Science and Technology, Shiraz University, Shiraz, Iran

    Mohammadreza Khalesi

  5. Departments of Ophthalmology and Visual Sciences, and Biomedical Engineering, School of Medicine and Public Health, University of Wisconsin, Madison, WI, USA

    Nader Sheibani

  6. Center of Excellence in Biothermodynamics, University of Tehran, Tehran, Iran

    Ali Akbar Moosavi-Movahedi

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  1. Raheleh Jahanbani
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  2. Mahmood Ghaffari
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  4. Maryam Salami
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Correspondence to Ali Akbar Moosavi-Movahedi.

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Jahanbani, R., Ghaffari, M., Vahdati, K. et al. Kinetics Study of Protein Hydrolysis and Inhibition of Angiotensin Converting Enzyme by Peptides Hydrolysate Extracted from Walnut. Int J Pept Res Ther 24, 77–85 (2018). https://doi.org/10.1007/s10989-017-9594-4

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  • DOI: https://doi.org/10.1007/s10989-017-9594-4

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