5种蔬菜和水果抑制血管紧张素转化酶的研究
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浙江省公益项目(GN18C200026);浙江省一流学科开放基金项目(2017SIAR204)


Studies on Inhibition of Angiotensin Converting Enzyme by 5 Kinds of Vegetables and Fruits
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    摘要:

    目的:了解食用蔬菜水果对高血压的影响。方法:在前期研究果蔬抑制血管紧张素转化酶(ACE)活性的基础上,选择5种蔬菜、水果(西兰花、大蒜、菠菜、平菇、猕猴桃)进行水提取、酶解、乙醇提取,分别抑制ACE的活性,并做复配试验以及模拟体内消化实验。采用高效液相检测马尿酸含量的变化,了解提取物对ACE活性的影响。结果:果蔬的水溶物质和胃蛋白酶水解物抑制ACE活性,而一些乙醇提取物促进ACE活性。猕猴桃和平菇的水提物,大蒜和菠菜的酶解产物都显著抑制ACE的活性。西兰花水提物和酶解产物都强烈抑制ACE活性,而其水提物稀释后抑制ACE效果下降较大,西兰花多肽抑制ACE能力最强。西兰花、大蒜和菠菜3种多肽复配具有增效作用。猕猴桃和平菇的水提物与菠菜多肽复配,也有增效作用。然而,猕猴桃和平菇的水提物与大蒜、西兰花的多肽存在拮抗现象。西兰花、大蒜和菠菜的多肽经模拟消化后,仍保留较高的ACE抑制活性,其中西兰花多肽抗消化能力最好。结论:多数蔬菜、水果同时存在降血压和升血压物质,降血压作用更强。多肽是蔬菜、水果降血压的主要原因,其中存在其它水溶性降血压物质,而升高血压的物质可能是极性较弱的物质。果蔬多肽复配有增效作用。食用降压作用较好的果蔬可能有利于减缓高血压。

    Abstract:

    Objective: To investigate the effect of fruits and vegetables on hypertension. Methods: 5 kinds of fruits and vegetables (broccoli, garlic, spinach, oyster mushroom and kiwifruit) were selected for inhibiting angiotensin converting enzyme (ACE) activity on the basis of pre-experiment. The experiments of water extraction, pepsin hydrolysate and ethanol extraction of samples, and mutual mixing and simulated body digestion inhibiting the activity of ACE was carried out. The content of hippuric acid was detected by high performance liquid chromatography (HPLC) to respond the effect of the extracts on the activity of ACE. Result: The water-soluble substances and pepsin hydrolysate of fruits and vegetables significantly inhibited the ACE activity, whereas some ethanol extracts could promote the ACE activity. Moreover, the water extracts of kiwifruit, Pleurotus ostreatus and pepsin hydrolysates of garlic and spinach strongly inhibited ACE activity. Both of water extract and pepsin hydrolysate of broccoli strongly inhibited the activity of ACE, but the inhibitory effect of its aqueous extract decreased greatly after dilution. The polypeptide of broccoli might have the strongest ability to inhibit ACE activity. Triple mixing compound of the pepsin hydrolysates of broccoli, garlic and spinach has synergistic effect. The water extracts of kiwifruit and Pleurotus ostreatus combined with spinach pepsin hydrolysates also had synergistic effect, whereas the water extracts of kiwifruit and Pleurotus ostreatus had antagonism with the pepsin hydrolysates of garlic and broccoli. The pepsin hydrolysates of broccoli, garlic and spinach remained high ACE inhibitory activity after simulated digestion. Broccoli polypeptide showed the strongest anti-digestibility. Conclusion: Most fruits and vegetables have both lowering and raising blood pressure substances. Its lowering blood pressure ability was stronger than raising. Polypeptide might be the main substances in fruits and vegetables that lower blood pressure. There are some water-soluble lowing hypertension substances, while some weak polarity substances might play a role in raising blood pressure. Thus, some good antihypertensive fruits and vegetables -based foods may help lower high blood pressure.

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王向阳;从俊峰;顾双.5种蔬菜和水果抑制血管紧张素转化酶的研究[J].中国食品学报,2020,20(11):45-52

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  • 在线发布日期: 2020-12-04
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