Query：
学者姓名：洪晶
Refining：
Year
Type
Indexed by
Source
Complex
Former Name
Co-
Language
Clean All
Abstract ：
Wuyi rock tea residue is rich in protein, making them a valuable protein source for producing angiotensin Iconverting enzyme (ACE) inhibitory peptides. In the present research, five novel ACE inhibitory peptides were isolated and identified from protein hydrolysate of Wuyi rock tea residue using Sephadex G-15, reversed phase high-performance liquid chromatography (RP-HPLC), and quadrupole time-of-flight mass spectrometry. The peptide sequences were identified as FPFPRPP, PPPRGP, PFPRPPH, LGHPW and LKFPDF, with IC50 values ranged from 0.271 mg/mL to 1.018 mg/mL, with FPFPRPP demonstrating the strongest activity. As indicated by the Lineweaver-Burk plot, FPFPRPP was a mixed-type inhibitor against ACE. Molecular docking studies further confirmed that FPFPRPP forms five hydrogen bonds with residues near the active sites of ACE, with a binding energy of -10.5 kcal/mol. Functional assay in human umbilical vein endothelial cells (HUVECs) showed that FPFPRPP significantly upregulated nitric oxide production and downregulated reactive oxygen species and endothelin-1 levels induced by angiotensin II, indicating its potential antihypertensive effect. These findings highlight Wuyi rock tea residue as a promising source of ACE inhibitory peptides and suggest FPFPRPP could be developed as a functional food ingredient with possible applications in hypertension management.
Keyword ：
Angiotensin I-Converting enzyme Angiotensin I-Converting enzyme Molecular mechanism Molecular mechanism Peptides Peptides Residue Residue Wuyi rock tea Wuyi rock tea
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Cao, Xiaoliang , Zhou, Huiyuan , Xie, Jindong et al. A novel angiotensin I-converting enzyme (ACE) inhibitory peptide from Wuyi rock tea residue: Preparation, identification, and its potential molecular mechanism [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 216 . |
| MLA | Cao, Xiaoliang et al. "A novel angiotensin I-converting enzyme (ACE) inhibitory peptide from Wuyi rock tea residue: Preparation, identification, and its potential molecular mechanism" . | LWT-FOOD SCIENCE AND TECHNOLOGY 216 (2025) . |
| APA | Cao, Xiaoliang , Zhou, Huiyuan , Xie, Jindong , Zhang, Zexiao , Guo, Songbin , Luo, Jinyan et al. A novel angiotensin I-converting enzyme (ACE) inhibitory peptide from Wuyi rock tea residue: Preparation, identification, and its potential molecular mechanism . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 216 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Wuyi rock tea residues, generated after brewing or aroma extraction, are rich in nutrients. This study aimed to prepare ACE inhibitory peptides from the protein hydrolysate of Wuyi rock tea residues and investigate their stability. The optimal proteolysis conditions for neutral protease were optimized as: a substrate concentration of 2% (w/v), pH 7.0, hydrolysis temperature of 45 degrees C, enzymatic digestion time of 3 h, and enzyme dosage of 6800 U/g. Under these conditions, the ACE inhibition rate of protein hydrolysate of Wuyi rock tea residues reached 70.47 +/- 0.29% at a concentration of 0.5 mg/mL. Additionally, the prepared ACE inhibitory peptides demonstrated excellent stability against acid, base, heat, and certain metal ions. These findings suggest that the proteins extracted from Wuyi rock tea residues can serve as a promising source to produce highly active ACE inhibitory peptides. These peptides could be utilized in the development of nutraceuticals, functional foods, and pharmaceuticals.
Keyword ：
ACE inhibitory peptides ACE inhibitory peptides response surface methodology (RSM) response surface methodology (RSM) stability stability Wuyi rock tea residues Wuyi rock tea residues
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Cao, Xiaoliang , Zhou, Huiyuan , Xie, Jindong et al. Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues [J]. | CYTA-JOURNAL OF FOOD , 2024 , 22 (1) . |
| MLA | Cao, Xiaoliang et al. "Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues" . | CYTA-JOURNAL OF FOOD 22 . 1 (2024) . |
| APA | Cao, Xiaoliang , Zhou, Huiyuan , Xie, Jindong , Huang, Linxia , Guo, Songbin , Zhang, Zexiao et al. Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues . | CYTA-JOURNAL OF FOOD , 2024 , 22 (1) . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为提高铁观音杀青物的香气物质得率，采用单因素和正交试验对铁观音杀青物的复合酶酶解工艺进行优化，采用顶空固相微萃取结合气相色谱仪-质谱联用对香气成分进行检测。最佳的复合酶增香工艺为：料液比1∶20 g/mL，酸解后加入0.1%的复合酶，调节pH至4.5,60℃酶解3 h。酶解最佳增香样品的香气物质总量达到3926.52μg/L，比空白增长12.63倍。不同酶解工艺条件下香气物质的种类和含量有一定的差异，增香后的香气物质具有突出的铁观音香气特征，整体香味和谐。研究结果可对茶叶香气提取工艺的研究、茶叶深加工、茶叶香精的调配和食品调香及相关茶产业的发展等提供理论指导。
Keyword ：
气相色谱-质谱联用 气相色谱-质谱联用 酶解 酶解 铁观音杀青物 铁观音杀青物 香气 香气
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 操晓亮 , 薛婉茹 , 庄志雄 et al. 外源酶提高铁观音杀青物香气的工艺优化及其成分分析 [J]. | 中国食品添加剂 , 2024 , (03) : 88-95 . |
| MLA | 操晓亮 et al. "外源酶提高铁观音杀青物香气的工艺优化及其成分分析" . | 中国食品添加剂 03 (2024) : 88-95 . |
| APA | 操晓亮 , 薛婉茹 , 庄志雄 , 谢李玲 , 周培琛 , 伊勇涛 et al. 外源酶提高铁观音杀青物香气的工艺优化及其成分分析 . | 中国食品添加剂 , 2024 , (03) , 88-95 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为研究外源酶对陈年武夷岩茶挥发性成分的影响,运用气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)、感官评价和香气活性值(odor activity value,OAV)方法对酶处理后的武夷岩茶进行分析.GC-MS分析结果表明,纤维素酶、果胶酶、漆酶和β-葡萄糖苷酶质量比为2:1:2:3时有利于香气物质的释放,尤其对醇类、酯类及酮类香气物质释放贡献较大.感官评价和OAV值的结果表明,酶的添加能明显提高武夷岩茶的花香、甜香和木香,复合酶的处理效果最佳,其次是β-葡萄糖苷酶.经复合酶处理后己醛、2-己烯醛和(E,E)-2,4-己二烯醛等物质含量降低,OAV减小.上述研究表明,纤维素酶、果胶酶、漆酶、β-葡萄糖苷酶及其复合酶的添加均可明显改善陈年武夷岩茶香气品质.
Keyword ：
β-葡萄糖苷酶 β-葡萄糖苷酶 果胶酶 果胶酶 武夷岩茶 武夷岩茶 气相色谱-质谱法 气相色谱-质谱法 漆酶 漆酶 纤维素酶 纤维素酶 香气活性值 香气活性值
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 谢李玲 , 薛婉茹 , 李丹阳 et al. 外源酶对陈年武夷岩茶香气品质的改善作用 [J]. | 食品研究与开发 , 2023 , 44 (5) : 155-164 . |
| MLA | 谢李玲 et al. "外源酶对陈年武夷岩茶香气品质的改善作用" . | 食品研究与开发 44 . 5 (2023) : 155-164 . |
| APA | 谢李玲 , 薛婉茹 , 李丹阳 , 周惠媛 , 孟春 , 洪晶 . 外源酶对陈年武夷岩茶香气品质的改善作用 . | 食品研究与开发 , 2023 , 44 (5) , 155-164 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为提高铁观音茶精油的稳定性,利用喷雾干燥法制备稳定的铁观音茶精油微胶囊.通过单因素和正交试验探究壁材的种类和浓度、芯壁比、包埋温度对微胶囊包埋效果的影响,研究微胶囊的分子结构、微观状态和稳定性等.以明胶、阿拉伯树胶和麦芽糊精为壁材(浓度比为1∶1∶1),在壁材浓度1％(w/v),芯壁比为1∶2(w/w),均质温度为50℃条件下,制得精油微胶囊包埋率为97.12％,产率为62.44％.红外光谱分析结果证实铁观音茶精油被成功包埋;扫描电镜分析结果显示微胶囊囊壁结构相对完整,表面光滑;微胶囊的释放动力研究结果表明微胶囊在4,25℃时达到精油缓慢释放的效果.研究为铁观音茶精油的拓展应用提供理论参考和数据支撑.
Keyword ：
壁材 壁材 微胶囊 微胶囊 稳定性 稳定性 结构表征 结构表征 铁观音茶精油 铁观音茶精油
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 操晓亮 , 薛婉茹 , 庄志雄 et al. 铁观音茶精油微胶囊化制备及结构表征 [J]. | 包装与食品机械 , 2023 , 41 (6) : 40-45,52 . |
| MLA | 操晓亮 et al. "铁观音茶精油微胶囊化制备及结构表征" . | 包装与食品机械 41 . 6 (2023) : 40-45,52 . |
| APA | 操晓亮 , 薛婉茹 , 庄志雄 , 谢李玲 , 叶淑芳 , 孟春 et al. 铁观音茶精油微胶囊化制备及结构表征 . | 包装与食品机械 , 2023 , 41 (6) , 40-45,52 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为了提高铁观音杀青叶烟用香料中香气物质的得率,采用生物酶对原料进行酶解增香后再提取。采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术分析挥发性香气成分含量并进行感官评定。结果表明,先加入柠檬酸酸解再加入复合酶(纤维素酶0.03%、果胶酶0.03%和β-葡萄糖苷酶0.03%)酶解后,芳樟醇、香叶醇、苯乙醇、二氢芳樟醇、α-松油醇和水杨酸甲酯等挥发性香气成分含量显著增加,香气成分的总量也增加,感官品质显著提升。
Keyword ：
增香 增香 外源酶 外源酶 杀青叶 杀青叶 气质联用仪 气质联用仪 茶叶 茶叶 铁观音 铁观音 顶空固相微萃取 顶空固相微萃取 香气成分 香气成分
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 张峰 , 薛婉茹 , 陈小明 et al. 外源酶提高铁观音杀青叶香气的工艺研究 [J]. | 茶叶通讯 , 2022 , 49 (01) : 80-87 . |
| MLA | 张峰 et al. "外源酶提高铁观音杀青叶香气的工艺研究" . | 茶叶通讯 49 . 01 (2022) : 80-87 . |
| APA | 张峰 , 薛婉茹 , 陈小明 , 谢李玲 , 李斌 , 孟春 et al. 外源酶提高铁观音杀青叶香气的工艺研究 . | 茶叶通讯 , 2022 , 49 (01) , 80-87 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
In this work, four novel angiotensin I-converting enzyme inhibitory (ACEI) peptides were isolated and identified from peony (Paeonia suffruticosa Andr.) seed hydrolysate (PSH) by consecutive chromatography and UPLC-ESIQTOF-MS/MS. The IC50 values of HWS (0.640 +/- 0.016 mg/mL) and VLSGF (0.328 +/- 0.040 mg/mL) were significantly (p < 0.05) lower than those of the other two peptides. The Lineweaver-Burk plots showed that VLSGF is competitive inhibition against ACE and HWS acted as a mixed-type inhibitor. Meanwhile, the results of molecular docking showed hydrogen interactions between VLSGF/HWS and ACE. In human endothelial cells, the pretreatments of VLSGF and HWS could increase the production of nitric oxide (NO) and the expression of endothelial nitric oxide synthase (eNOS). In addition, they also decreased the reactive oxygen species (ROS) production. These results indicated that it may be possible to use peony seed protein hydrolysate to create ingredients for functional foods.
Keyword ：
ACEI peptides ACEI peptides Human umbilical vein endothelial cells Human umbilical vein endothelial cells inhibitory mechanism inhibitory mechanism molecular docking molecular docking purification purification
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Ye, Shufang , Chen, Qiuluan , Li, Danyang et al. Isolation and identification of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from Pony Seed and evaluation of the inhibitory mechanisms [J]. | JOURNAL OF FUNCTIONAL FOODS , 2022 , 95 . |
| MLA | Ye, Shufang et al. "Isolation and identification of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from Pony Seed and evaluation of the inhibitory mechanisms" . | JOURNAL OF FUNCTIONAL FOODS 95 (2022) . |
| APA | Ye, Shufang , Chen, Qiuluan , Li, Danyang , Zhou, Huiyuan , Chen, Yanbin , Meng, Chun et al. Isolation and identification of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from Pony Seed and evaluation of the inhibitory mechanisms . | JOURNAL OF FUNCTIONAL FOODS , 2022 , 95 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
In this study, we attempted to prepare novel angiotensin I-converting enzyme inhibitory (ACEI) peptides from Tie Guanyin tea residue protein (TTRP). Different proteases were used to hydrolyze TTRP to prepare ACEI peptides, neutral protease and alkaline protease hydrolysates exhibited higher ACEI activity and was chosen in further hydrolysis treatment. Response surface methodology (RSM) was used to optimize the enzymatic condition, and the results indicated that the optimal conditions of enzymatic hydrolysis were: 4% (w/v) of TTRP in water was hydrolyzed with 3500 U/g neutral protease at 50 degrees C and pH 6.5 for 2.5 h in the first step and then with 5000 U/g alkaline protease at 50 degrees C and pH 10.0 for 3 h in the second step. Under the optimum condition, the ACE inhibitory rate of the final products was 88.45% +/- 0.45% at the concentration of 1.0 mg/mL. Moreover, ACEI peptides derived from TTRP showed good stability under different temperatures, pHs, metal ions and gastrointestinal digestion. These results indicated that the TTRP has potential to be used for preparing ACEI peptides.
Keyword ：
ACEI peptides ACEI peptides response surface methodology (RSM) response surface methodology (RSM) stability stability Tie Guanyin tea residue protein Tie Guanyin tea residue protein two-step enzymatic hydrolysis two-step enzymatic hydrolysis
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Ye, Shufang , Luo, Jinyan , Lin, Jiarong et al. Preparation of angiotensin I-converting enzyme (ACE) inhibitory peptides from Tie Guanyin tea residue protein using two-step enzymatic hydrolysis [J]. | FOOD SCIENCE AND TECHNOLOGY , 2022 , 42 . |
| MLA | Ye, Shufang et al. "Preparation of angiotensin I-converting enzyme (ACE) inhibitory peptides from Tie Guanyin tea residue protein using two-step enzymatic hydrolysis" . | FOOD SCIENCE AND TECHNOLOGY 42 (2022) . |
| APA | Ye, Shufang , Luo, Jinyan , Lin, Jiarong , Meng, Chun , Hong, Jing . Preparation of angiotensin I-converting enzyme (ACE) inhibitory peptides from Tie Guanyin tea residue protein using two-step enzymatic hydrolysis . | FOOD SCIENCE AND TECHNOLOGY , 2022 , 42 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明公开了一种来源于紫苏籽粕的ACE抑制肽及其制备方法与应用。所述ACE抑制肽的氨基酸序列为Val‑Gly‑Ala‑Tyr。通过体外ACE抑制活性测定发现，该紫苏籽粕ACE抑制肽的IC50为0.861 mg/mL，其浓度为0.05 mg/mL时，能有效提高人脐静脉内皮细胞NO的释放量，并且对人脐静脉内皮细胞无毒副作用。本发明提供的紫苏籽粕ACE抑制肽具有结构简单、安全、活性强的特点，且易于进行生产，有望为制备高血压预防药物提供有效成分，或作为功能食品添加剂供高血压患者食用。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 洪晶 , 陈雪芹 , 叶淑芳 et al. 一种来源于紫苏籽粕的ACE抑制肽及其制备方法与应用 : CN202110862237.0[P]. | 2021-07-29 . |
| MLA | 洪晶 et al. "一种来源于紫苏籽粕的ACE抑制肽及其制备方法与应用" : CN202110862237.0. | 2021-07-29 . |
| APA | 洪晶 , 陈雪芹 , 叶淑芳 , 陈彦彬 . 一种来源于紫苏籽粕的ACE抑制肽及其制备方法与应用 : CN202110862237.0. | 2021-07-29 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
以奇亚籽粗蛋白为原料,酶解法制备抗氧化肽并通过响应面法优化工艺。同时以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟基自由基清除率为指标,通过单因素试验,筛选最佳酶并考察加酶量、pH值、时间、温度等对产物抗氧化能力的影响。在单因素试验基础上,通过响应面分析法对酶解工艺进一步优化,同时建立酶解工艺的二次项数学模型并验证其可靠性。结果表明:中性蛋白酶为最适酶,酶解最佳工艺为:加酶量3 170 U/g,pH 6.9,酶解时间4.9 h,酶解温度50℃,此时DPPH自由基和羟基自由基清除率分别为54.90%、41.03%,与理论值无显著...
Keyword ：
响应面法 响应面法 奇亚籽 奇亚籽 工艺优化 工艺优化 抗氧化肽 抗氧化肽 酶解 酶解
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 马倩 , 潘梦莹 , 陈秋銮 et al. 奇亚籽蛋白酶解制备抗氧化肽的工艺优化 [J]. | 食品研究与开发 , 2021 , 42 (03) : 122-129,224 . |
| MLA | 马倩 et al. "奇亚籽蛋白酶解制备抗氧化肽的工艺优化" . | 食品研究与开发 42 . 03 (2021) : 122-129,224 . |
| APA | 马倩 , 潘梦莹 , 陈秋銮 , 陈雪芹 , 孟春 , 洪晶 . 奇亚籽蛋白酶解制备抗氧化肽的工艺优化 . | 食品研究与开发 , 2021 , 42 (03) , 122-129,224 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
