ACE inhibitory peptides in standard and fermented deer velvet: an in silico and in vitro investigation.

ABSTRACT:

Background

The use of deer velvet antler (DVA) as a potent traditional medicine ingredient goes back for over 2000 years in Asia. Increasingly, though, DVA is being included as a high protein functional food ingredient in convenient, ready to consume products in Korea and China. As such, it is a potential source of endogenous bioactive peptides and of 'cryptides', i.e. bioactive peptides enzymatically released by endogenous proteases, by processing and/or by gastrointestinal digestion. Fermentation is an example of a processing step known to release bioactive peptides from food proteins. In this study, we aimed to identify in silico bioactive peptides and cryptides in DVA, before and after fermentation, and subsequently to validate the major predicted bioactivity by in vitro analys

SUBMITTER: Haines SR 

PROVIDER: S-EPMC6896680 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature