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Insertions of antihypertensive peptides and their applications in pharmacy and functional foods

  • Jocksan I. Morales-Camacho
  • Edgar Espinosa-Hernández
  • F. Fátima Rosas-Cárdenas
  • Tamara Semería-Maitret
  • Silvia Luna-SuárezEmail author
Mini-Review
  • 57 Downloads

Abstract

Hypertension is a worldwide health problem. It is the main cardiovascular risk factor and affects about 31% of the world’s adult population. The drugs used to control hypertension may cause side effects; for this reason, there are many investigations focused on searching for alternatives to control or prevent this disease through diet. For example, many peptides have demonstrated antihypertensive effects. The insertion of bioactive peptides is a biotechnological implement used to improve the nutraceutical properties of proteins. This work reviews the current data on the insertion of antihypertensive peptides (AHPs) into food proteins, the systems used to produce the AHPs, the advantages and disadvantages between them, the parameters to produce them at major scales, and their potential applications in pharmacy and functional foods.

Keywords

Protein engineering Protein expression Antihypertensive peptides Functional foods Fusion protein Modified protein 

Notes

Funding information

This work was supported by the Consejo Nacional de Ciencia y Tecnología [grant no. 256478, 270245] as well as by the Secretaría de Investigación y Posgrado-IPN

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical statement

This article does not contain any studies with human participants or animals performed by any of the authors.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Departamento de Ingeniería Química, Alimentos y AmbientalUniversidad de las Américas PueblaPueblaMexico
  2. 2.Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPNTlaxcalaMexico

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