Purification and Identification of Antihypertensive Peptides from Fermented Buckwheat Sprouts
Purification and Identification of Antihypertensive Peptides from Fermented Buckwheat Sprouts
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DOI：
10.1021/jf305157y
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发表时间：
2013-03-27
影响因子：
6.1
通讯作者：
Nakamura, Kozo
中科院分区：
文献类型：
--
作者：
Koyama, Masahiro;Naramoto, Kyoko;Nakamura, Kozo
荞麦(Fagopyrum Esculentum)富含抗高血压化合物。本研究考察了乳酸发酵荞麦芽(neo-FBS)对降血压(BPL)化合物的水平、鉴定和效力的影响。单次灌胃1.0 mg/kg体重的荞麦芽(BS)对自发性高血压大鼠的BPL活性无明显影响，而neo-FBS显著降低血压。Neo-FBS的高效液相色谱分析发现BS的图谱中没有两个峰。通过LC-MS/MS和Edman降解鉴定了6个多肽(DVWY、FDART、FQ、VAE、VVG和WTFR)和酪氨酸。单次口服这些多肽均显示出显著的BPL效应，其中最强的是DVWY、FQ和VVG。DVWY、VAE和WTFR是新的。这项研究表明，BS的乳酸发酵产生了新的、高效的降压肽，并增加了BS中已有的活性化合物GABA和酪氨酸。
Buckwheat (Fagopyrum esculentum) is rich in antihypertensive compounds. This study investigated the effect of lactic-fermented buckwheat sprouts (neo-FBS) on level, identification, and potency of blood pressure-lowering (BPL) compounds. A single oral dose of 1.0 mg/kg body weight buckwheat sprouts (BS) in spontaneously hypertensive rats did not show significant BPL activity, whereas neo-FBS significantly decreased blood pressure. HPLC of neo-FBS identified two peaks absent in the profile of BS. The peak exhibiting potent BPL activity was fractionated, and six peptides (DVWY, FDART, FQ, VAE, VVG, and WTFR) and tyrosine were identified by LC-MS/MS and Edman degradation. Single oral dose administration of the peptides revealed significant BPL effect of all the peptides, with the most potent being DVWY, FQ, and VVG. DVWY, VAE, and WTFR are novel. This study demonstrates that lactic fermentation of BS produces new, highly potent antihypertensive peptides and increases active compounds GABA and tyrosine already present in BS.