Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao X 1 , Xue Z 1 , Ma Q 1 , Guo Q 1 , Xing L 1 , Santhanam RK 1 Show all authors , Zhang M 2 , Chen H 1

Affiliations 

  • 1 Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, P.R. China
  • 2 Tianjin Agricultural University, Tianjin, P.R. China
J Food Biochem, 2020 02;44(2):e13126.
PMID: 31877235 DOI: 10.1111/jfbc.13126

Abstract

Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H2 O2 -induced oxidative damage (p 

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