caa a22 4500 463157168 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0367-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0367-0 Oligopeptides hydrolysed by muscle dipeptidyl peptidases can generate angiotensin-I converting enzyme inhibitory dipeptides [Elektronische Daten] [Miguel Sentandreu, Fidel Toldrá] Dipeptidyl peptidases (DPP) are a group of enzymes capable to liberate dipeptides from the N-terminal side of longer peptides. Four different DPP activities have been described in skeletal muscle, each one of them having different biochemical characteristics. The four enzymes have proved to remain active during meat ageing and during processing of cured meat products. So, the fact that dipeptides are present at the end of the curing process could be related to the action of DPP during this period. In the present work we investigated DPP action on the hydrolysis of oligopeptides and its ability to generate dipeptides with antihypertensive properties by studying its inhibitory effect on angiotensin-I converting enzyme. Among the assayed dipeptides, Val-Tyr showed the strongest ACE inhibitory activity with an IC50 value of 4.6 μM under our assay conditions. In a lower degree, Arg-Ser also proved to be a strong ACE inhibitor. The effect of Arg-Phe, Gly-Phe, Met-Ala and Val-Gly was lower though still remarkable. The present results stress forward the importance of DPP in the generation of antihypertensive peptides during the processing of meat products. Springer-Verlag, 2006 Dipeptidyl peptidases nationallicence Dry-cured meat products nationallicence Hypertension nationallicence Angiotensin-I converting enzyme nationallicence Functional properties nationallicence Sentandreu Miguel Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100, Valencia, Burjassot, Spain aut Toldrá Fidel Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100, Valencia, Burjassot, Spain aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 785-790 1438-2377 224:6<785 2007 224 217 https://doi.org/10.1007/s00217-006-0367-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0367-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sentandreu Miguel Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100, Valencia, Burjassot, Spain aut NATIONALLICENCE 700 1- Toldrá Fidel Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100, Valencia, Burjassot, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 785-790 1438-2377 224:6<785 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence SWISSBIB 463157168 BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer