Purification and Identification of Antihypertensive Peptides from Fermented Buckwheat Sprouts

Buckwheat (Fagopyrum esculentum) is rich in antihypertensive compounds. This study investigated the effect of lactic-fermented buckwheat sprouts (neo-FBS) on level, identification, and potency of blood pressure-lowering (BPL) compounds. A single oral dose of 1.0 mg/kg body weight buckwheat sprouts (...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-03, Vol.61 (12), p.3013-3021
Main Authors: Koyama, Masahiro, Naramoto, Kyoko, Nakajima, Takero, Aoyama, Toshifumi, Watanabe, Masanori, Nakamura, Kozo
Format: Article
Language:English
Subjects:
Animals
Antihypertensive Agents - administration & dosage
Antihypertensive Agents - isolation & purification
blood pressure
Blood Pressure - drug effects
body weight
buckwheat
Fagopyrum - chemistry
Fagopyrum esculentum
Fermentation
gamma-aminobutyric acid
high performance liquid chromatography
lactic fermentation
Lactobacillus plantarum - metabolism
Male
peptides
Peptides - administration & dosage
Peptides - isolation & purification
Phytotherapy
Plant Extracts - administration & dosage
Plant Extracts - chemistry
Plant Proteins - administration & dosage
Plant Proteins - isolation & purification
Plant Shoots - chemistry
Rats
Rats, Inbred SHR
tyrosine
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Summary:Buckwheat (Fagopyrum esculentum) is rich in antihypertensive compounds. This study investigated the effect of lactic-fermented buckwheat sprouts (neo-FBS) on level, identification, and potency of blood pressure-lowering (BPL) compounds. A single oral dose of 1.0 mg/kg body weight buckwheat sprouts (BS) in spontaneously hypertensive rats did not show significant BPL activity, whereas neo-FBS significantly decreased blood pressure. HPLC of neo-FBS identified two peaks absent in the profile of BS. The peak exhibiting potent BPL activity was fractionated, and six peptides (DVWY, FDART, FQ, VAE, VVG, and WTFR) and tyrosine were identified by LC-MS/MS and Edman degradation. Single oral dose administration of the peptides revealed significant BPL effect of all the peptides, with the most potent being DVWY, FQ, and VVG. DVWY, VAE, and WTFR are novel. This study demonstrates that lactic fermentation of BS produces new, highly potent antihypertensive peptides and increases active compounds GABA and tyrosine already present in BS.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf305157y