{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T17:47:59Z","timestamp":1791395279259,"version":"4.3.3"},"reference-count":26,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2020,1,31]],"date-time":"2020-01-31T00:00:00Z","timestamp":1580428800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Journal of Medicinal Food"],"published-print":{"date-parts":[[2020,2]]},"abstract":"<jats:p>\n                    This study investigated the antihypertensive effects of an antioxidant peptide, Leu-Trp-His-Thr-His (LWHTH), purified from\n                    <jats:italic toggle=\"yes\">Styela clava<\/jats:italic>\n                    peptic hydrolysate, to assess the bioactivity of the peptide and verify the value of\n                    <jats:italic toggle=\"yes\">S. clava<\/jats:italic>\n                    as a health-promoting food. Also, the study presented structural evidence for the effects of LWHTH. The inhibitory effect of LWHTH on angiotensin I-converting enzyme (ACE) was assessed using enzyme reaction methods and the simulation methods in computational space. LWHTH inhibited ACE with an IC\n                    <jats:sub>50<\/jats:sub>\n                    value of 16.42\u2009\u00b1\u20090.45\u2009\n                    <jats:italic toggle=\"yes\">\u03bc<\/jats:italic>\n                    M. The LWHTH structure was stable, and its ACE inhibitory effect was retained under simulated gastrointestinal conditions.\n                    <jats:italic toggle=\"yes\">In silico<\/jats:italic>\n                    simulations revealed that LWHTH binds the active site of ACE, with residues LW making the ACE\u2013LWHTH complex stable and residues HTH making the complex strong. Furthermore, LWHTH significantly reduced blood pressure in spontaneously hypertensive rats. These results demonstrate that LWHTH has the potential to be a healthy functional food with antihypertensive effects. Therefore,\n                    <jats:italic toggle=\"yes\">S. clava<\/jats:italic>\n                    consumption may be beneficial for human health.\n                  <\/jats:p>","DOI":"10.1089\/jmf.2019.4415","type":"journal-article","created":{"date-parts":[[2020,2,4]],"date-time":"2020-02-04T12:49:10Z","timestamp":1580820550000},"page":"132-138","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":36,"title":["Structural Evidence for Antihypertensive Effect of an Antioxidant Peptide Purified from the Edible Marine Animal\n                    <i>Styela clava<\/i>"],"prefix":"10.1177","volume":"23","author":[{"given":"Nalae","family":"Kang","sequence":"first","affiliation":[{"name":"Department of Marine Life Sciences, Marine Science Institute, Jeju National University, Jeju, Korea."},{"name":"Jeju International Marine Science Center for Research and Education, Korea Institute of Ocean Science and Technology, Jeju, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seok-Chun","family":"Ko","sequence":"additional","affiliation":[{"name":"Team of Marine Bio-Resources, National Marine Biodiversity Institute of Korea, Seochun, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyun-Soo","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Marine Life Sciences, Marine Science Institute, Jeju National University, Jeju, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hye-Won","family":"Yang","sequence":"additional","affiliation":[{"name":"Department of Marine Life Sciences, Marine Science Institute, Jeju National University, Jeju, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ginnae","family":"Ahn","sequence":"additional","affiliation":[{"name":"Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seung-Cheol","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, Kyungnam University, Changwon, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tae-Gee","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Hotel Cuisine and Baking, Jeonnam State University, Damyang-Gun, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jung-Suck","family":"Lee","sequence":"additional","affiliation":[{"name":"Research Center for Industrial Development of Seafood, Gyeongsang National University, Tongyeong, Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"You-Jin","family":"Jeon","sequence":"additional","affiliation":[{"name":"Department of Marine Life Sciences, Marine Science Institute, Jeju National University, Jeju, Korea."},{"name":"Marine Science Institute, Jeju National University, 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Korea."}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2020,1,31]]},"reference":[{"key":"e_1_3_3_2_2","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-011-0146-y"},{"key":"e_1_3_3_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.aquaculture.2011.06.016"},{"key":"e_1_3_3_4_2","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-013-0112-y"},{"key":"e_1_3_3_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.10.017"},{"key":"e_1_3_3_6_2","doi-asserted-by":"publisher","DOI":"10.1039\/C7FO00390K"},{"key":"e_1_3_3_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2011.09.009"},{"key":"e_1_3_3_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.07.067"},{"key":"e_1_3_3_9_2","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200700503"},{"key":"e_1_3_3_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2012.07.015"},{"key":"e_1_3_3_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.bmc.2011.10.078"},{"key":"e_1_3_3_12_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.cbi.2013.08.013"},{"key":"e_1_3_3_13_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.etap.2015.02.006"},{"key":"e_1_3_3_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2014.01.021"},{"key":"e_1_3_3_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2010.01.003"},{"key":"e_1_3_3_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2012.06.001"},{"key":"e_1_3_3_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2011.09.001"},{"key":"e_1_3_3_18_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.02.039"},{"key":"e_1_3_3_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.peptides.2010.06.020"},{"key":"e_1_3_3_20_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.08.047"},{"key":"e_1_3_3_21_2","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/20.1.24"},{"key":"e_1_3_3_22_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.02.210"},{"key":"e_1_3_3_23_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2011.10.005"},{"key":"e_1_3_3_24_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.10.095"},{"key":"e_1_3_3_25_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-011-1585-7"},{"key":"e_1_3_3_26_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-004-1004-4"},{"key":"e_1_3_3_27_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2018.07.014"}],"container-title":["Journal 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