Cited by 168Protein Hydrolysis and Bioactive PeptidesPeptidase Inhibition and AnalysisRenin-Angiotensin System Studies

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Antihypertensive Peptides Derived from Egg Proteins

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Miguel, Marta, Aleixandre, Amaya·2006·The Journal of Nutrition

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Abstract

There have been studies of antihypertensive peptides derived from food proteins, but very few described the production of bioactive peptides from egg proteins. The first 2 antihypertensive peptides isolated in egg were obtained by enzymatic hydrolysis of ovalbumin. They correspond to the sequences Phe-Arg-Ala-Asp-His-Pro-Phe-Leu (ovokinin) and Arg-Ala-Asp-His-Phe-Leu (ovokinin 2-7). Both exhibited endothelium-dependent vasodilatory activity. Ovokinin (2-7) had higher antihypertensive potency than ovokinin in spontaneously hypertensive rats (SHR). Modifications in the sequence of ovokinin (2-7) improved the bioavailability of this peptide. It was also demonstrated that different ovalbumin hydrolysates can inhibit angiotensin I-converting enzyme (ACE). We recently obtained an egg white hydrolysate that inhibited the enzyme in vitro. It was obtained by treating egg white with pepsin and it exhibited antihypertensive activity in SHR. Some ACE-inhibitory peptides obtained from this hydrolysate (Tyr-Arg-Glu-Glu-Arg-Tyr-Pro-Ile-Leu, Arg-Ala-Asp-His-Pro-Phe-Leu, and Ile-Val-Phe) also showed antihypertensive activity in these rats. The egg products mentioned could be used as functional food ingredients with potential therapeutic benefit in the prevention and treatment of hypertension.

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Authors: Miguel, M., & Aleixandre, A.
Affiliations: Universidad Complutense de Madrid (ES)
Corresponding author: Aleixandre, Amaya
ORCID: Miguel, Marta
Venue: The Journal of Nutrition
Publisher: Elsevier BV
Published: 2006-06
Volume: 136
Issue: 6
Pages: 1457-1460
ISSN: 0022-3166 (ISSN-L)
DOI: 10.1093/jn/136.6.1457
OpenAlex: W1892558259
Cited by: 168
References: 23
Citations by year: 2026: 1 · 2025: 5 · 2024: 6 · 2023: 2 · 2022: 6 · 2021: 6 · 2020: 11 · 2019: 3 · 2018: 14 · 2017: 14 · 2016: 9 · 2015: 18 · 2014: 8 · 2013: 16 · 2012: 14
FWCI: 2.18
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 6089 d)
Locations: Journal of Nutrition (publishedVersion)
PubMed (publishedVersion)
DIGITAL.CSIC (Spanish National Research Council (CSIC)) (acceptedVersion, other-oa)
Funders: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biochemistry › Peptidase Inhibition and Analysis
Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Renin-Angiotensin System Studies
Keywords: antihypertensive peptides, egg proteins, ovalbumin, enzymatic hydrolysis, angiotensin-converting enzyme inhibition, endothelium-dependent vasodilation, egg white hydrolysate, pepsin hydrolysis, bioactive peptides, hypertension, functional food ingredients, spontaneously hypertensive rats
MeSH terms: Animals, Antihypertensive Agents, Egg Proteins, Hypertension, Ovalbumin, Peptide Fragments, Rats, Inbred SHR, Rats, Inbred WKY, Rats

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Antihypertensive Peptides Derived from Egg Proteins

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