Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 881-893
Synergistic effect of fruit–seed mixed juice on inhibition of angiotensin I-converting enzyme and activation of NO production in EA.hy926 cells
Hye-Jung Park1, Ji-Youn Kim1, Hee Sook Kim1, Sang-Hyeon Lee2, Jeong Su Jang1, Mun Hyon Lee1
1Food Research Center, Angel Co., Ltd., Busan 46988, Korea 2Major in Pharmaceutical Engineering, Division of Bioindustry, College of Medical and Life Sciences, Silla University, Busan 46958, Korea
Commonly consumed fruit juices possess low inhibitory activity of angiotensin I-converting enzyme (ACE), which plays central role in elevation of blood pressure. The ACE inhibitory activity of fruit–seed mixed juice may be improved via synergistic interactions. In this study, the investigated synergistic, additive, and antagonistic effects of fruit–seed combination on ACE inhibition were investigated. Thirteen fruits and 15 seeds including legumes, nuts, and cereals were combined in pairs; pear-hemp seed-pumpkin seed juice (3-mixed juice) displayed the highest ACE inhibition resulting from synergistic interactions. Additionally, nitric oxide production in human endothelial cells was promoted by 3-mixed juice. Three-mixed juice showed antioxidant activities such as DNA protective, DPPH radical scavenging, and reducing effects. These results suggested that combinations of different food categories are beneficial for improving biological functions such as vascular health. Three-mixed juice, which shows high ACE inhibitory activity, may be useful as an anti-hypertensive agent and for treating hypertension.
Angiotensin I-converting enzyme, Hypertension, Fruit–seed mixed juice, Synergistic effect, Antioxidant
Food Science and Biotechnology 2019 ; 28(3): 881-893