Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme

Coronado-Cáceres, Luis Jorge; Hernández-Ledesma, Blanca; Mojica, Luis; Quevedo-Corona, Lucía; Rabadán-Chávez, Griselda; Castillo-Herrera, Gustavo Adolfo; Lugo-Cervantes, Eugenia; Consejo Nacional de Ciencia y Tecnología (México)

Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme

This article belongs to the Special Issue Current Research on Antioxidant, Anti-inflammatory and Anti-obesity Potential of Food Extracts.

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Main Authors:	Coronado-Cáceres, Luis Jorge, Hernández-Ledesma, Blanca, Mojica, Luis, Quevedo-Corona, Lucía, Rabadán-Chávez, Griselda, Castillo-Herrera, Gustavo Adolfo, Lugo-Cervantes, Eugenia
Other Authors:	Consejo Nacional de Ciencia y Tecnología (México)
Format:	artículo biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2021
Subjects:	Antihypertensive, Theobroma cacao L., Angiotensin-converting enzyme, Molecular docking, Proteins, Bioactive peptides,
Online Access:	http://hdl.handle.net/10261/262734 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003069 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033
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spelling	dig-cial-es-10261-2627342022-03-04T03:33:58Z Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme Coronado-Cáceres, Luis Jorge Hernández-Ledesma, Blanca Mojica, Luis Quevedo-Corona, Lucía Rabadán-Chávez, Griselda Castillo-Herrera, Gustavo Adolfo Lugo-Cervantes, Eugenia Consejo Nacional de Ciencia y Tecnología (México) Agencia Estatal de Investigación (España) Ministerio de Ciencia, Innovación y Universidades (España) European Commission Instituto Politécnico Nacional (México) Antihypertensive Theobroma cacao L. Angiotensin-converting enzyme Molecular docking Proteins Bioactive peptides This article belongs to the Special Issue Current Research on Antioxidant, Anti-inflammatory and Anti-obesity Potential of Food Extracts. This study aimed at determining the effect of cocoa proteins (CP) on the blood pressure, using in silico, in vitro and in vivo approaches. The in silico assay showed 26 Criollo cocoa peptides with alignment in the Blast® analysis. Peptide sequences ranged from 6 to 16 amino acids, with molecular weight ranging from 560.31 to 1548.76 Da. The peptide sequences LSPGGAAV, TSVSGAGGPGAGR, and TLGNPAAAGPF showed the highest theoretical affinity with −8.6, −5.0, and −10.2 kcal/mol, for the angiotensin-converting enzyme (ACE), renin, and angiotensin II type 1 receptor (AT1-R), respectively. The Criollo CP hydrolysates (CPH) presented in vitro ACE inhibitory activity with an IC50 value of 0.49 mg/mL. Furthermore, the orogastric administration of 150 mg CP/kg/day in rats fed a high-fat (HF) diet (HF + CP group) showed a significant decrease in systolic blood pressure (SBP) by 5% (p < 0.001) and diastolic blood pressure (DBP) by 7% (p < 0.001) compared with the HF group. The human equivalent dose (HED) of CP for an adult (60 kg) is 1.45 g per day. These results suggest that the consumption of CP could reduce blood pressure by blocking ACE, and could be used as an ingredient in the elaboration of antihypertensive functional foods. This study was funded by projects 2017-02-291417 “Development of technological innovations for the sustainable integrated management of the Cocoa crop (Theobroma cacao L.) in Mexico” (CONACYT-SAGARPA), PID2019-104218RB-I00/AEI/2015-66886R (Ministry of Science and, Innovation, Spain), and SIP20195713 (Instituto Politécnico Nacional, IPN). Peer reviewed 2022-03-03T11:39:56Z 2022-03-03T11:39:56Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Foods 10(10): 2340 (2021) http://hdl.handle.net/10261/262734 10.3390/foods10102340 2304-8158 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003069 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104218RB-I00/ES/MIGRACION Y DIFERENCIACION DE LAS SUBPOBLACIONES DE CELULAS DENDRITICAS Y MONOCITOS EN LA MUCOSA INTESTINAL DE PACIENTES CON ENFERMEDAD INFLAMAMTORY INTESTINAL/ Publisher's version https://doi.org/10.3390/foods10102340 Sí open Multidisciplinary Digital Publishing Institute
institution	CIAL ES
collection	DSpace
country	España
countrycode	ES
component	Bibliográfico
access	En linea
databasecode	dig-cial-es
tag	biblioteca
region	Europa del Sur
libraryname	Biblioteca del CIAL España
language	English
topic	Antihypertensive Theobroma cacao L. Angiotensin-converting enzyme Molecular docking Proteins Bioactive peptides Antihypertensive Theobroma cacao L. Angiotensin-converting enzyme Molecular docking Proteins Bioactive peptides
spellingShingle	Antihypertensive Theobroma cacao L. Angiotensin-converting enzyme Molecular docking Proteins Bioactive peptides Antihypertensive Theobroma cacao L. Angiotensin-converting enzyme Molecular docking Proteins Bioactive peptides Coronado-Cáceres, Luis Jorge Hernández-Ledesma, Blanca Mojica, Luis Quevedo-Corona, Lucía Rabadán-Chávez, Griselda Castillo-Herrera, Gustavo Adolfo Lugo-Cervantes, Eugenia Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme
description	This article belongs to the Special Issue Current Research on Antioxidant, Anti-inflammatory and Anti-obesity Potential of Food Extracts.
author2	Consejo Nacional de Ciencia y Tecnología (México)
author_facet	Consejo Nacional de Ciencia y Tecnología (México) Coronado-Cáceres, Luis Jorge Hernández-Ledesma, Blanca Mojica, Luis Quevedo-Corona, Lucía Rabadán-Chávez, Griselda Castillo-Herrera, Gustavo Adolfo Lugo-Cervantes, Eugenia
format	artículo
topic_facet	Antihypertensive Theobroma cacao L. Angiotensin-converting enzyme Molecular docking Proteins Bioactive peptides
author	Coronado-Cáceres, Luis Jorge Hernández-Ledesma, Blanca Mojica, Luis Quevedo-Corona, Lucía Rabadán-Chávez, Griselda Castillo-Herrera, Gustavo Adolfo Lugo-Cervantes, Eugenia
author_sort	Coronado-Cáceres, Luis Jorge
title	Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme
title_short	Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme
title_full	Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme
title_fullStr	Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme
title_full_unstemmed	Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme
title_sort	cocoa (theobroma cacao l.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme
publisher	Multidisciplinary Digital Publishing Institute
publishDate	2021
url	http://hdl.handle.net/10261/262734 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003069 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033
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Cocoa (Theobroma cacao L.) seed-derived peptides reduce blood pressure by interacting with the catalytic site of the angiotensin-converting enzyme

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