The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.
Antihypertensive Peptides Derived from Egg Proteins
Open accessAbstract
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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“Among the peptides with amino acid sequences of Tyr-Arg-Glu-Glu-Arg-Tyr-Pro-Ile-Leu, Arg-Ala-Asp-His-Pro-Phe-Leu, and Ile-Val-Phe showed strong ACE inhibitory activities.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Miguel and Aleixandre, 2006
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“Miguel and Aleixandre (2006) also produced peptides by hydrolyzing egg white with pepsin.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Miguel and Aleixandre, 2006
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“Feeding these peptides to spontaneously hypertensive rats reduced blood pressure to the rats.”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Miguel and Aleixandre, 2006
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Iroyukifujita, H., Eiichiyokoyama, K., & Yoshikawa, M. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb16049.x · Cited by 550
Maeno, M., Yamamoto, N., & Takano, T. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76487-1 · Cited by 392
Gobbetti, M., Stepaniak, L., De Angelis, M., Corsetti, A., & Di Cagno, R. (2002) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690290825538 · Cited by 344
Isolation and Structural Analysis of Antihypertensive Peptides That Exist Naturally in Gouda Cheese
Saito, T. T., Nakamura, T., Kitazawa, H., Kawai, Y., & Takatoshi, I. T. O. H. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)75013-2 · Cited by 341
Abubakar, A., Saito, T., Kitazawa, H., Kawai, Y., & Itoh, T. (1998) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(98)75878-3 · Cited by 330
Mullally, M. M., Meisel, H., & Fitzgerald, R. J. (1997) · FEBS Letters · doi:10.1016/s0014-5793(96)01503-7 · Cited by 253
Wu, J., & Ding, X. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000695n · Cited by 226
Miguel, M., Recio, I., Ruiz, J. Á. G., Ramos, M., & López‐Fandiño, R. (2004) · Journal of Food Protection · doi:10.4315/0362-028x-67.9.1914 · Cited by 216
Self-citationFujita, H., Yamagami, T., & Ohshima, K. (2001) · Nutrition Research · doi:10.1016/s0271-5317(01)00333-5 · Cited by 148
Miguel, M., Aleixandre, M. A., Ramos, M., & López‐Fandiño, R. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf051101p · Cited by 142
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- Miguel, 2006, Long-term antihypertensive effect of egg white treated with pepsin in hypertensive rats, Life Sci
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Sorted by citations
Food-derived peptides with biological activity: from research to food applications.
Hartmann, R., & Meisel, H. (2007) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2007.01.013 · Cited by 1,102
Algal Proteins: Extraction, Application, and Challenges Concerning Production
Bleakley, S., & Hayes, M. (2017) · Foods · doi:10.3390/foods6050033 · Cited by 1,092
Abeyrathne, E. D. N. S., Lee, H. Y., & Ahn, D. U. (2013) · Poultry Science · doi:10.3382/ps.2013-03391 · Cited by 532
Iwaniak, A., Mińkiewicz, P., & Darewicz, M. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12051 · Cited by 324
Antihypertensive peptides from food proteins: a review
Martínez‐Maqueda, D., Miralles, B., Recio, I., & Hernández‐Ledesma, B. (2012) · Food & Function · doi:10.1039/c2fo10192k · Cited by 281
Metadata
- 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)
- 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
- 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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