OLIGOPEPTIDE HAVING BLOOD PRESSURE REDUCING EFFECT, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF

Fecha de publicación: 07/10/2021
Fuente: WIPO Wine
The present invention relates to the technical fields of rice wine lee resource utilization and blood pressure reduction, and particularly relates to an oligopeptide having a blood pressure reducing effect and a preparation method therefor and an application thereof. In order to promote comprehensive utilization of rice wine lees, the oligopeptide having the blood pressure reducing effect is developed; the rice wine lees are used as raw materials, and separated and purified to obtain the oligopeptide having the blood pressure reducing effect. The oligopeptide has an amino acid sequence as shown in SEQ ID NO: 1, has a molecular weight of 720.857 Da, is high in purity and good in activity, can be artificially synthesized, is safe and non-toxic, and is found by means of measurement of ACE inhibitory activity. The oligopeptide has a remarkable inhibition effect on angiotensin converting enzyme, can be applied to the field of blood pressure reduction, and is beneficial to resource utilization of rice wine waste.