Angiotensin-Converting Enzyme Inhibitory Peptides from the Soybean Meal: Screening, Interaction, and Their Protective Effects on Ang II-Induced EA.Hy926 Injury

This study aims to find a natural food-derived angiotensin-converting enzyme (ACE) inhibitory peptide through the enzyme-lactobacillus step-by-step fermentation of soybean meal. Fermentation enhanced the flavor of soybean meal peptides and encouraged their continued metabolism to produce additional tiny peptides, according to nontargeted metabolomics research. Bioinformatics screening yielded two new ACE inhibitory peptides: Lys-Leu-Gly-Lys-Phe-Phe (KLGKFF) and Ala-Ile-Pro-Val-Asn-Lys-Pro-Gly-Arg-Phe (AIPVNKPGRF). According to in vitro activity testing, both of them contributed to noncompetitive ACE inhibition and had high ACE inhibitory abilities (in vitro ACE inhibition rates were 63.93 ± 0.15% and 57.55 ± 0.09%). These two peptides might successfully alleviate Ang II-induced endothelial cell dysfunction. The two can control the blood pressure homeostasis system by controlling the expression of molecules associated with vasodilation and vasoconstriction, according to studies on molecular mechanisms. These results suggest that KLGKFF and AIPVNKPGRF are safe and effective natural antihypertensive peptides with potential utility in the development of functional foods and drugs.