Angiotensin I converting enzyme inhibitory activity of shrimp meat hydrolysate by endogenous enzymes from shrimp head and its antihypertensive effects on spontaneously hypertensive rats

Preservation and Processing of Aquatic Products. Angiotensin I-converting enzyme inhibitory activity of shrimp meat hydrolysate by endogenous enzymes from shrimp head and its antihypertensive effects on spontaneously hypertensive rats Hydolysate of shrimp meat hydrolyzed by the endogenous enzymes of the head of Penaeus vannamei, with angiotensin I-converting enzyme (ACE) inhibitory activity of 41.9% (2 mg·mL-1), was prepared under the conditions of pH 7.35, temperature 57.2 ℃, hydrolysis time 4 hours, shrimp head/shrimp meat 1∶1, and substrate concentration 20%. The hydrolysate had a broad molecular weight distribution (between 7.4×104 and 29.7). Fractions with molecular weight under 2.7×103 covered 83.1% of the total hydrolysate. Fractions with molecular weight between 959-338 exerted an inhibitory activity of IC50 0.32 mg·mL-1. Phenylalanine, hydrophobic (Leucine, Isoleucine and Valine ) and aromatic(Proline, Tyrosine and Tryptophan ) amino acids covered 42.33% of the total amino acids of Peak C. Results of the experiments in vivo showed that the hydrolysate exerted a significant antihypertensive activity in spontaneously hypertensive rats after oral administration. 13 Refs.In Chinese. Key words:Penaeus vannamei; endogenous enzymes; angiotensin I-converting enzyme inhibitory activity; antihypertensive effects HONG Peng-zhi（ College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China）, CAO Wen-hong, HAO Geng-xin, ZHANG Chao-hua//J Fish China,2007,31(1).76-83