Influence of the structure and composition of the País grape proanthocyanidins on the inhibition of angiotensin I-converting enzyme (ACE)

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 346-350

  Godoy, Susana ^a   Roeckel, Marlene ^a   Fernández, Katherina ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

Angiotensin I converting enzyme; Antihypertension; Grape proanthocyanidins

Indexed keywords

ACE INHIBITION; ANGIOTENSIN I-CONVERTING ENZYME; ANTI-HYPERTENSION; DEGREE OF POLYMERISATION; EPICATECHIN; HIPPURIC ACID; INHIBITORY ACTIVITY; INHIBITORY EFFECT; MOLECULAR SIZE; POLYMERIC CHAIN; PROANTHOCYANIDINS; STRUCTURAL COMPOSITION;

AMINO ACIDS; ELECTROCARDIOGRAPHY; FRUITS; GEL PERMEATION CHROMATOGRAPHY; POLYMERIZATION; POLYMERS; TISSUE;

ENZYME INHIBITION;

DIPEPTIDYL CARBOXYPEPTIDASE; ENALAPRIL; EPICATECHIN GALLATE; HIPPURIC ACID; HIPPURYLHISTIDYLLEUCINE; PROANTHOCYANIDIN;

ARTICLE; DRUG ACTIVITY; DRUG ISOLATION; ENZYME ACTIVITY; GEL PERMEATION CHROMATOGRAPHY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MOLECULAR SIZE; POLYMERIZATION; STRUCTURE ANALYSIS;

VITACEAE; VITIS VINIFERA;

EID: 84860384782     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.171     Document Type: Article

References (30)

1. L. Actis-Goretta, J.I. Ottaviani, and C.G. Fraga Inhibition of angiotensin converting enzyme activity by flavanol-rich foods Journal of Agricultural and Food Chemistry 54 1 2006 229 234
2. L. Actis-Goretta, J.I. Ottaviani, C.L. Keen, and C.G. Fraga Inhibition of angiotensin converting enzyme (ACE) activity by flavan-3-ols and procyanidins FEBS Letters 555 3 2003 597 600
3. V. Acuie-Beghin, P. Sausse, E. Meudec, V. Cheynier, and R. Douillard Polyphenol-beta-casein complexes at the air/water interface and in solution: Effects of polyphenol structure Journal of Agricultural and Food Chemistry 56 20 2008 9600 9611
4. A.B. Atkinson, and J.I. Robertson Captopril in the treatment of clinical hypertension and cardiac failure Lancet 2 8147 1979 836 839
5. K.A. Bindon, P.A. Smith, H. Holt, and J.A. Kennedy Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification Journal of Agricultural and Food Chemistry 58 19 2010 10736 10746 doi: 10.1021/jf1022274
6. M. Bordiga, F. Travaglia, M. Locatelli, J.D. Coisson, and M. Arlorio Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv Food Chemistry 127 1 2011 180 187
7. N. Busse-Valverde, E. Gomez-Plaza, J.M. Lopez-Roca, R. Gil-Munoz, J.I. Fernandez-Fernandez, and A.B. Bautista-Ortin Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines Journal of Agricultural and Food Chemistry 58 21 2010 11333 11339
8. F.K. Cerpa-Calderon, and J.A. Kennedy Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation Journal of Agricultural and Food Chemistry 56 19 2008 9006 9014
9. Costa Barros, V. (2004). La vitivinicultura mundial y la situacion chilena en 2004.
10. V. de Freitas, and N. Mateus Structural features of procyanidin interactions with salivary proteins Journal of Agricultural and Food Chemistry 49 2 2001 940 945 doi: 10.1021/jf000981z
11. G. Eriz, V. Sanhueza, M. Roeckel, and K. Fernández Inhibition of the angiotensin-converting enzyme by grape seed and skin proanthocyanidins extracted from Vitis vinífera L. cv. País LWT - Food Science and Technology 44 4 2011 860 865 doi: 10.1016/j.lwt.2010.11.034
12. C.M. Fernández Utilidad Terapéutica de los Inhibidores de la Enzima Convertidora de Angiotensina Sociedad Española de Farmacia Hospitalaria 19 1995 7
13. L.Y. Foo, Y. Lu, W.C. McNabb, G. Waghorn, and M.J. Ulyatt Proanthocyanidins from Lotus pedunculatus. Phytochemistry 45 8 1997 1689 1696 doi: 10.1016/S0031-9422(97)00198-2
14. R.A. Frazier, E.R. Deaville, R.J. Green, E. Stringano, I. Willoughby, and J. Plant Interactions of tea tannins and condensed tannins with proteins Journal of Pharmaceutical and Biomedical Analysis 51 2 2010 490 495
15. A.E. Hagerman, and L.G. Butler The specificity of proanthocyanidin- protein interactions Journal of Biological Chemistry 256 9 1981 4494 4497
16. J.A. Kennedy, and G.P. Jones Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol Journal of Agricultural and Food Chemistry 49 4 2001 1740 1746
17. J.A. Kennedy, and A.W. Taylor Analysis of proanthocyanidins by high-performance gel permeation chromatography Journal of Chromatography A 995 1-2 2003 99 107
18. Y.A. Lee, E.J. Cho, T. Tanaka, and T. Yokozawa Inhibitory activities of proanthocyanidins from persimmon against oxidative stress and digestive enzymes related to diabetes Journal of Nutritional Science and Vitaminology 53 3 2007 287 292
19. D. Lizarraga, C. Lozano, J.J. Briede, J.H. van Delft, S. Tourino, and J.J. Centelles The importance of polymerization and galloylation for the antiproliferative properties of procyanidin-rich natural extracts FEBS Journal 274 18 2007 4802 4811
20. S.B. Lotito, L. Actis-Goretta, M.L. Renart, M. Caligiuri, D. Rein, and H.H. Schmitz Influence of oligomer chain length on the antioxidant activity of procyanidins Biochemical and Biophysical Research Communications 276 3 2000 945 951
21. M. Nakai, Y. Fukui, S. Asami, Y. Toyoda-Ono, T. Iwashita, and H. Shibata Inhibitory effects of oolong tea polyphenols on pancreatic lipase in vitro Journal of Agricultural and Food Chemistry 53 11 2005 4593 4598
22. J.I. Neira, M. Pazos, R. Maestre, J.L. Torres, and I. Medina Galloylated polyphenols as inhibitors of hemoglobin-catalyzed lipid oxidation in fish muscle Journal of Agricultural and Food Chemistry 59 10 2011 5684 5691
23. J.I. Ottaviani, L. Actis-Goretta, J.J. Villordo, and C.G. Fraga Procyanidin structure defines the extent and specificity of angiotensin I converting enzyme inhibition Biochimie 88 2006 359 365
24. T. Richard, D. Lefeuvre, A. Descendit, S. Quideau, and J.P. Monti Recognition characters in peptide-polyphenol complex formation Biochimica et Biophysica Acta 1760 6 2006 951 958
25. K.J. Siebert Effects of protein-polyphenol interactions on beverage haze, Stabilization and analysis Journal of Agricultural and Food Chemistry 47 2 1999 353 362
26. K.J. Siebert Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis Journal of Agricultural and Food Chemistry 47 2 1999 353 362
27. Siebert, J. K., & Lynn, Y. P. (1998). Comparison of polyphenol interactions with polyvinylpolypyrrolidone and haze-active protein (Vol. 56). Saint Paul, MN, ETATS-UNIS: American Society of Brewing Chemists.
28. K.J. Siebert, N.V. Troukhanova, and P.Y. Lynn Nature of Polyphenol-Protein Interactions Journal of Agricultural and Food Chemistry 44 1 1996 80 85 doi: 10.1021/jf9502459
29. Singleton, V.L., Orthofer, R., & Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Oxidants and Antioxidants, Pt A (Vol. 299, pp. 152-178).
30. Villarroel, M. (2009). Caracterización del contenido de Proantocianidinas en las uvas País Negra (Vitis vinífera L) del Valle del Itata., Universidad de Concepción, Concepción.