Antihypertensive peptides are small bioactive molecules known to
inhibit key enzymes or receptors within the renin-angiotensin system, a
hormonal pathway that regulates blood pressure and fluid balance. High blood
pressure or hypertension is a major risk factor for a number of chronic
diseases among human beings. A progressive rise in blood pressure can lead to
haemorrhagic stroke, myocardial infarction, heart failure, chronic kidney
disease, cognitive decline and premature death. The past decade has seen a
constant increase in the prevalence of hypertension among populations because
of changes in lifestyles and dietary patterns. Though pharmaceuticals are
available, the response to drugs shows variability and outright toxicity in
some patients. With prolonged use, side effects of the drug tend to manifest in
the form of metabolic disorders like diabetes among patients. Since food
sources have yielded bioactive peptides with antihypertensive properties, they
have attracted the attention of the scientific community. Various methodologies
like enzymatic hydrolysis, food fermentation and recombinant DNA technology
have been explored for their production from various food sources such as dairy
products, cereals, legumes, etc. A number of bioactive peptides from food
sources have been identified which are known to possess antihypertensive
properties. The review contains an overview of the possibilities of commercial
exploitation of a variety of food sources for the production of
antihypertensive peptides in functional food or therapeutic forms.
Findings indicate that dairy products such as milk and cheese
remain the primary sources of these bioactive peptides. Enzymatic hydrolysis
using gastrointestinal enzymes like pepsin and trypsin is the most common
method for generating antihypertensive peptides. Additionally, many
industrially utilised dairy starter cultures are highly proteolytic in nature
and can be used for the production of antihypertensive peptides by fermentation
of dairy products. Several novel antihypertensive peptides have been reported
in milk fermented with Enterococcus faecalis CECT 5727. Apart from dairy-based
sources, other dietary sources such as cereals, legumes, fish, eggs, plants,
etc. have also been reported to produce peptides with blood pressure-lowering
effects. In conclusion, dietary-derived peptides present a promising strategy
for the prevention, regulation, and potential treatment of hypertension.
Further apart from conventional food sources, peptidomic, bioinformatics and
chemometric tools and databases need to be exploited in future research for
food-derived antihypertensive peptides.
Author(s) Details
Praveen
P Balgir
Department of Biotechnology, Punjabi University, India
Tejinder
Kaur
Department of Biotechnology, Punjabi University, India.
Maleeka
Sharma
Department of Biotechnology, Punjabi University, India.
Please see the book here:- https://doi.org/10.9734/bpi/mbrao/v4/5825
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