Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism

Li Chen,Linlin Wang,Guowei Shu,Jiaojiao Yuan, Jiying Zhang, Shan Qin,Jianke Li

Food Chemistry（2023）

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摘要

•Microbial fermentation enhanced the antihypertensive potential of pomegranate juice (PJ).•Enhanced ACE inhibition in fermented PJ was attributed to biotransformation of phenolic compounds.•PJ phenolic compounds inhibited ACE via interaction with ACE active pocket sites.•PJ phenolic monomers exhibited competitive inhibition.

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关键词

Pomegranate juice,Lactobacillus plantarum,ACE inhibition,Antioxidant capacity,Bioactive compounds,Structure and activity relationship

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