Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten

This study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition of ACE, a...

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Detalles Bibliográficos
Autores principales: Liu, Wen-Ying, Zhang, Jiang-Tao, Miyakawa, Takuya, Li, Guo-Ming, Gu, Rui-Zeng, Tanokura, Masaru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7933229/
https://www.ncbi.nlm.nih.gov/pubmed/33664447
http://dx.doi.org/10.1038/s41598-021-84820-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7933229/
https://www.ncbi.nlm.nih.gov/pubmed/33664447
http://dx.doi.org/10.1038/s41598-021-84820-7

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