Novel bioactive peptides with antihypertensive activity generated from beef muscle during fermentation with Lactobacillus rhamnosus FERM P-15120

Document Type : Original Article

Authors

1 Food Control Department, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafr El-Sheikh, 33516, Egypt

2 School of Veterinary Medicine, Kitasato University, Towada-shi, 034-8628, Japan

Abstract

Background: This study examined the impact of using Lactobacillus rhamnosus FERM P-15120 for the generation of bioactive peptides with antihypertensive action from fermented beef sausage.
Methods: The Lactobacillus strain was used for meat fermentation at 35°C for up to 72 hours, and Angiotensin-converting enzyme (ACE)-inhibiting substances were measured to be released during fermentation. Fermented beef sausage extracts were purified and fractionated using OASIS® HLB 35cc (6g) LP extraction cartridge. Further purification and identification of peptide sequences were done using reversed-phased high-performance liquid chromatography (RP-HPLC) and protein sequencer.
Results: A total of 16 peptide sequences from the active fractions were found to be 100% similar to various bovine skeletal muscle proteins. The molecular weights (MW) of all investigated peptides ranged from 423 to 2456, and the lengths of their amino acid sequences ranged from 3 to 23 amino acids. The IC50 of peptides with high MW weight and ACE inhibitory activity was determined. NRYWH was discovered to be the most effective peptide, with an IC50 value of 0.04 M. When compared to synthetic antihypertensive drugs, this peptide demonstrated good in vivo activity (captopril) due to it reduced systolic blood pressure by -32.76 ± 3.99 mm Hg (p < 0.05) in rats with spontaneous hypertension after 8 hours medication.
Conclusion: The findings of this study suggest that naturally occurring peptides in fermented sausage may have therapeutic potential for human health.

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