ArticleJournal of food science and technology2021
Angiotensin-I converting enzyme inhibitory peptide derived from the shiitake mushroom (
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 44 citations in OpenAlex.
- Synergistic Mechanistic Insights into Anti-T2DM Benefits ofFoods (Basel, Switzerland) · 2026Article
- Research Progress on the Mechanism of Action of Food-Derived ACE-Inhibitory Peptides.Life (Basel, Switzerland) · 2025Review
- Activity Analysis and Inhibition Mechanism of Four Novel Angiotensin I-Converting Enzyme Inhibitory Peptides Prepared fromFoods (Basel, Switzerland) · 2025Article
- Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms.Food science & nutrition · 2025Review
- Comparative Genomic Analysis of Two Monokaryons ofJournal of fungi (Basel, Switzerland) · 2025Article
- Novel Insights Into Peptide-Calcium Chelates FromFood science & nutrition · 2025Article
- A novel ACE inhibitory peptide from Pelodiscus sinensis Wiegmann meat water-soluble protein hydrolysate.Amino acids · 2024Article
- Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product.Food chemistry: X · 2024Article
- The role of algae, fungi, and insect-derived proteins and bioactive peptides in preventive and clinical nutrition.Frontiers in nutrition · 2024Review
- Bioactive Peptides from Edible Mushrooms-The Preparation, Mechanisms, Structure-Activity Relationships and Prospects.Foods (Basel, Switzerland) · 2023Review
- Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative.Current nutrition reports · 2023Review
- Screening and Mechanism of Novel Angiotensin-I-Converting Enzyme Inhibitory Peptides inMolecules (Basel, Switzerland) · 2022Article
- Antihypertensive effects of abalone viscera fermented withFood chemistry: X · 2022Article
- Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides fromFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
abstractAngiotensin-I converting enzyme (ACE) inhibitors are widely used to control hypertension. In this study, protein hydrolysates from shiitake mushroom were hydrolyzed to prepare ACE-inhibitory peptides. Optimum process conditions for the hydrolysis of shiitake mushrooms using Alcalase were optimized using response surface methodology. Monitoring was conducted to check the degree of hydrolysis (DH) and ACE inhibitory activity. In the results, the optimum condition with the highest DH value of 28.88% was 50.2 °C, 3-h hydrolysis time, and 1.16 enzyme/substrate ratios. The highest ACE inhibitory activity (IC GRAPHIC ABSTRACT:
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Registered trials
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