{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T07:26:08Z","timestamp":1788852368093,"version":"build-2803163510"},"reference-count":47,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2018,9,19]],"date-time":"2018-09-19T00:00:00Z","timestamp":1537315200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31571772"],"award-info":[{"award-number":["31571772"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31671963"],"award-info":[{"award-number":["31671963"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,10]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      This study evaluated transepithelial transport mechanisms of Ile\u2010Gln\u2010Pro (IQP) and Val\u2010Glu\u2010Pro (VEP), two ACE\u2010inhibitory peptides derived from\n                      <jats:italic>Spirulina platensis<\/jats:italic>\n                      , using human intestinal Caco\u20102 cell monolayers. IQP and VEP were absorbed intact through Caco\u20102 cell monolayers with P\n                      <jats:italic>\n                        <jats:sub>app<\/jats:sub>\n                      <\/jats:italic>\n                      values of 7.48 \u00b1 0.58 \u00d7 10\n                      <jats:sup>\u22126<\/jats:sup>\n                      and 5.05 \u00b1 0.74 \u00d7 10\n                      <jats:sup>\u22126<\/jats:sup>\n                      cm\/s, respectively. The transport of IQP and VEP were affected neither by Gly\u2010Pro nor by wortmannin, indicating that they were not PepT1\u2010mediated and did not involve endocytosis. However, transport of IQP and VEP were increased significantly by sodium deoxycholate, suggesting that the major transport mechanism was paracellular. In addition, the increased transport of VEP and IQP were followed with the addition of sodium azide, suggesting influence of energy to the process. The transport of VEP was also increased by verapamil, indicating an apical\u2010to\u2010basolateral flux mediated by P\u2010gp.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      Bioactive peptides derived from food proteins have been considered as potentially ideal products to reduce hypertension because of their safety and positive impacts on health. IQP and VEP are the 2 ACE inhibitory peptides derived from\n                      <jats:italic>Spirulina platensis<\/jats:italic>\n                      , a kind of edible cyanobacteria with rich nutrition and multiple physiological functions, and were demonstrated to inhibit ACE and lower blood pressure in spontaneously hypertensive rats. However, it is prerequisite that such bioactive peptides must be absorbed intact across the intestinal epithelium, so as to exert antihypertensive effects\n                      <jats:italic>in vivo<\/jats:italic>\n                      . This study evaluated transepithelial transport mechanisms of IQP and VEP. It contributes to the study of Spirulina in lowering blood pressure and supports the development of bioactive peptide products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14350","type":"journal-article","created":{"date-parts":[[2018,9,19]],"date-time":"2018-09-19T06:37:54Z","timestamp":1537339074000},"page":"2586-2592","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":40,"title":["Transport of ACE Inhibitory Peptides Ile\u2010Gln\u2010Pro and Val\u2010Glu\u2010Pro Derived from\n                    <i>Spirulina platensis<\/i>\n                    Across Caco\u20102 Monolayers"],"prefix":"10.1111","volume":"83","author":[{"given":"Yuan\u2010Yuan","family":"He","sequence":"first","affiliation":[{"name":"Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology Beijing Forestry Univ.  Beijing 100083 People's Republic of China"},{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Inst. of Food &amp; Fermentation Industries  Beijing 100015 People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tao\u2010Tao","family":"Li","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology Beijing Forestry Univ.  Beijing 100083 People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia\u2010Xin","family":"Chen","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology Beijing Forestry Univ.  Beijing 100083 People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xing\u2010Xing","family":"She","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology Beijing Forestry Univ.  Beijing 100083 People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5813-2792","authenticated-orcid":false,"given":"Di\u2010Feng","family":"Ren","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology Beijing Forestry Univ.  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