{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T14:44:55Z","timestamp":1787237095517,"version":"build-2736575974"},"reference-count":38,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2022,6,10]],"date-time":"2022-06-10T00:00:00Z","timestamp":1654819200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004480","name":"Natural Science Foundation of Shanxi Province, China","doi-asserted-by":"publisher","award":["201901D111287"],"award-info":[{"award-number":["201901D111287"]}],"id":[{"id":"10.13039\/501100004480","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004480","name":"Natural Science Foundation of Shanxi Province, China","doi-asserted-by":"publisher","award":["2021Y490"],"award-info":[{"award-number":["2021Y490"]}],"id":[{"id":"10.13039\/501100004480","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Shanxi Province Graduate Education Innovation Project, China","award":["201901D111287"],"award-info":[{"award-number":["201901D111287"]}]},{"name":"Shanxi Province Graduate Education Innovation Project, China","award":["2021Y490"],"award-info":[{"award-number":["2021Y490"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>The addition of food derived antihypertensive peptides to the diet is considered a reasonable way to prevent and lower blood pressure. However, data about stability of antihypertensive peptides against different food-processing conditions are limited. In this study, through Sephadex G-15 gel chromatography and RP-HPLC separation, UPLC-ESI-MS\/MS analysis and in silico screening, a novel ACE-inhibitory pentapeptide Ser-Ala-Pro-Pro-Pro (IC50: 915.03 \u03bcmol\/L) was identified in quinoa bran globulin hydrolysate. The inhibition patterns on angiotensin-I-converting enzyme and safety of SAPPP were studied using molecular docking and in silico predication, respectively. Results demonstrated that SAPPP could noncompetitively bind to active sites PRO519 and SER461 of ACE through short hydrogen bonds. SAPPP was resistant to different pH values (2.0\u201310.0), pasteurization conditions, addition of Na+, Mg2+, Fe3+ or K+, and the simulated gastrointestinal digestion. In contrast, SAPPP was unstable against heating at 100 \u00b0C for more than 50 min and the treatment of Zn2+ (5 mmol\/L). These results indicated that peptides derived from quinoa globulin hydrolysates can be added into foods for antihypertension.<\/jats:p>","DOI":"10.3390\/nu14122420","type":"journal-article","created":{"date-parts":[[2022,6,12]],"date-time":"2022-06-12T23:55:24Z","timestamp":1655078124000},"page":"2420","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["A Novel Antihypertensive Pentapeptide Identified in Quinoa Bran Globulin Hydrolysates: Purification, In Silico Characterization, Molecular Docking with ACE and Stability against Different Food-Processing Conditions"],"prefix":"10.3390","volume":"14","author":[{"given":"Yonghua","family":"Wei","sequence":"first","affiliation":[{"name":"College of Food Science, Shanxi Normal University, Taiyuan 030092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongjuan","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science, Shanxi Normal University, Taiyuan 030092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science, Shanxi Normal University, Taiyuan 030092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xian","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science, Shanxi Normal University, Taiyuan 030092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5482-0595","authenticated-orcid":false,"given":"Yajun","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Food Science, Shanxi Normal University, Taiyuan 030092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianguo","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science, Shanxi Normal University, Taiyuan 030092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shen","family":"Sang","sequence":"additional","affiliation":[{"name":"Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuxi","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science, Shanxi Normal University, Taiyuan 030092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,6,10]]},"reference":[{"key":"ref_1","unstructured":"WHO (2020, March 17). 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