Identification of peptides from soybean protein, glycinin, possessing suppression of intracellular Ca2+ concentration in vascular smooth muscle cells

Thanutchaporn Kumrungsee, Zheng Quan Wang, Shinya Matsumura, Tomomi Saiki, Mitsuru Tanaka, Toshiro Matsui

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

In this study, we challenged to identify vasoactive peptides in soybean 11S glycinin hydrolysate by thermolysin to regulate intracellular Ca2+ concentration ([Ca2+]i) that can induce constrictive vascular tension. As a function of the inhibition of elevated [Ca 2+]i by 10 μM angiotensin (Ang) II in vascular smooth muscle cells (VSMCs), eleven peptides were successfully identified from the hydrolysate, among which His-Gly-Lys exhibited the most potent inhibition against [Ca2+]i elevation in Ang II-stimulated VSMCs (inhibition at 300 μM: 46.5 ± 8.0% vs. control). The biological capacity of His-Gly-Lys analogues as an [Ca2+]i inhibitor was also proven when His-Lys and His-Gly-Arg elicited a significant reduction in [Ca2+]i. In contrast, less reduction of [Ca 2+]i by His-Gly-Ile and His-(3-methyl)-Gly-Lys indicated the importance of the imino proton in His, along with basic amino acids positioned at C-terminal for the effect.

Original languageEnglish
Pages (from-to)218-224
Number of pages7
JournalFood Chemistry
Volume152
DOIs
Publication statusPublished - Jun 1 2014

Fingerprint

glycinin
Soybean Proteins
soy protein
Vascular Smooth Muscle
blood vessels
Angiotensin II
smooth muscle
myocytes
glycyllysine
Smooth Muscle Myocytes
Muscle
Cells
peptides
Thermolysin
calcium
Basic Amino Acids
Peptides
angiotensin II
hydrolysates
Soybeans

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cite this

Identification of peptides from soybean protein, glycinin, possessing suppression of intracellular Ca2+ concentration in vascular smooth muscle cells. / Kumrungsee, Thanutchaporn; Wang, Zheng Quan; Matsumura, Shinya; Saiki, Tomomi; Tanaka, Mitsuru; Matsui, Toshiro.

In: Food Chemistry, Vol. 152, 01.06.2014, p. 218-224.

Research output: Contribution to journalArticle

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AU - Matsui, Toshiro

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