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ACE inhibitory effect of the protein hydrolysates prepared from commercially available nori product by pepsin–trypsin digestion

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Abstract

We studied angiotensin I converting enzyme (ACE) inhibitory effect of the protein hydrolysates prepared from commercially available nori products that contain Pyropia pseudolinearis as the main ingredient. The water extract of the nori product consisted mainly of phycobiliproteins and RubisCO. The proteins in the aqueous extracts were sequentially hydrolyzed with pepsin and trypsin, and the peptides in the pepsin–trypsin digests were fractionated by reversed-phase HPLC. As a result, 12 ACE inhibitory peptides containing ten novel peptides were identified. These peptides are suggested to have originated from the α- and β-subunits of phycobiliproteins and the large subunits of RubisCO of P. pseudolinearis. The interactions of eight peptides (ALR, FAR, FSR, FDR, EVYR, AYR, GRP, and MVT) with ACE were then simulated using the flexible docking tool Auto Dock Vina. The results showed that all peptides interacted with the active center of ACE, and their docking scores ranged from − 6.8 to − 10.2 kcal/mol. In addition, we synthesized four peptides (AYR, FAR, EVYR, and GRP) and measured the IC50 values of these peptides for ACE. Consequently, FAR and GRP showed considerably low IC50 values (0.29 μmol and 0.45 μmol, respectively) in addition to other ACE inhibitory peptides. Moreover, FAR, which is specific to the nori product, was predicted to bind to the S1, S1′, and S2′ subsites of the catalytic center of ACE. Therefore, it can be expected that daily intake of "nori products" may have a positive effect on the prevention of hypertension.

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Acknowledgements

We would like to thank Dr. Toshiki Uji for providing useful information on red algae species.

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Authors and Affiliations

  1. Chair of Marine Chemical Resource Development, Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, 041-8611, Japan

    Rie Morikawa & Keigo Toji

  2. Laboratory of Marine Chemical Resource Development, Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, 041-8611, Japan

    Yuya Kumagai & Hideki Kishimura

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  1. Rie Morikawa
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  2. Keigo Toji
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  3. Yuya Kumagai
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  4. Hideki Kishimura
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Correspondence to Hideki Kishimura.

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Morikawa, R., Toji, K., Kumagai, Y. et al. ACE inhibitory effect of the protein hydrolysates prepared from commercially available nori product by pepsin–trypsin digestion. Eur Food Res Technol 248, 243–251 (2022). https://doi.org/10.1007/s00217-021-03876-x

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