PT  - JOURNAL ARTICLE
AU  - Tsutomu Takayanagi
AU  - Koki Yokotsuka
TI  - Angiotensin I Converting Enzyme-Inhibitory Peptides from Wine
AID  - 10.5344/ajev.1999.50.1.65
DP  - 1999 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 65--68
VI  - 50
IP  - 1
4099  - http://www.ajevonline.org/content/50/1/65.short
4100  - http://www.ajevonline.org/content/50/1/65.full
SO  - Am J Enol Vitic.1999 Jan 01; 50
AB  - Six peptides that inhibit angiotensin I converting enzyme (ACE) were fractionated and purified from Muscat Bailey A red (Bailey x Muscat Hamburg) wine. Muscat Bailey A wine was concentrated to 1/2 of its original volume, then applied to a reverse phase open column. Peptides were eluted using a stepwise gradient of 0 to 90% ethanol. The fraction that eluted at 10% ethanol was the most inhibitory. Peptides in this fraction were separated into three active compound fractions (I, II, and III) by gel filtration on Toyopearl HW-40. These fractions were further separated by reverse-phase HPLC on a µBondasphere C18 column, using a linear gradient of 0 to 50% acetonitrile into six peptides that inhibited ACE. The amino acid sequences and IC50 values (concentration required for 50% ACE inhibition) of the purified peptides were LIPPGVPY (17.5 µM), YYAPFDGIL (83.0 µM), YYAPF (26.4 µM), SWSF (76.3 µM), WVPSVY (25.7 µM), and AWPF (18.3 µM).