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Optimisation and Characterisation of Novel Angiotensin-Converting Enzyme Inhibitory Peptides Prepared by Double Enzymatic Hydrolysis from Agaricus bisporus Scraps

Summary

Scientists discovered three new peptides in common button mushroom scraps that can lower blood pressure by blocking an enzyme called ACE. Using special enzymes to break down mushroom proteins and then purifying the result, they created peptides with strong blood pressure-lowering activity that survive stomach digestion well. This finding turns mushroom waste into a valuable source for making natural blood pressure medications that are safer than synthetic alternatives.

Background

Agaricus bisporus is widely cultivated with high protein content but generates significant waste scraps during processing. Food-derived ACE inhibitory peptides offer safer alternatives to synthetic antihypertensive drugs with minimal side effects. Enzymatic hydrolysis can improve peptide extraction from mushroom scraps.

Objective

To optimize double enzymatic hydrolysis conditions for preparing ACE inhibitor peptides from A. bisporus scraps using Box-Behnken design. To identify novel peptide sequences and determine their binding mechanisms to ACE through molecular docking.

Results

Optimal conditions were pH 8.43, 44.32°C, and 3.52 hours, achieving 65.12% ACE inhibition rate (80.68% after purification with IC50 = 0.9 mg/mL). Three novel tetrapeptides were identified: LVYP, VYPW, and YPWT. Molecular docking revealed multiple hydrogen bonds with ACE active site pockets, with peptides showing good stability under various pH, temperature, and gastrointestinal conditions.

Conclusion

Three novel ACE inhibitory peptides from A. bisporus scraps demonstrate significant antihypertensive potential with 80.68% inhibitory activity and good bioavailability. The peptides exhibit strong resistance to digestive enzymes and environmental variations, supporting their development as functional food components or drug candidates. This work demonstrates value-added utilization of mushroom processing waste.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 35159545, DOI: 10.3390/foods11030394
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