Two peptides derived from chicken (DGGRYY and NEFGYSNR) inhibit the blood pressure-regulating enzyme ACE and enhance salty taste, offering a dual approach to reducing salt intake while maintaining flavor.
IC50 = 28.71 μMThe peptide DGGRYY showed potent ACE-inhibitory activity with an IC50 of 28.71 μM, while also enhancing saltiness in low-sodium solutions — a dual function that could help address both hypertension and salt reduction simultaneously.
What the researchers found
Two chicken-derived umami peptides were identified with dual functionality:
- DGGRYY: ACE inhibition IC50 = 28.71 μM (potent)
- NEFGYSNR: ACE inhibition IC50 = 283.24 μM (moderate)
Both peptides demonstrated:
- Good pH and thermal stability (suitable for food processing)
- Retention of ACE-inhibitory activity after simulated gastrointestinal digestion (DGGRYY: ~53%, NEFGYSNR: ~57%)
- Uncompetitive ACE inhibition pattern (binding outside the active pocket)
- Key binding sites: Trp59, Tyr62, Asp121, Arg124, Ser516
- Saltiness enhancement in 0.1-0.3% NaCl solutions, compensating for palatability loss from salt reduction
Why it matters
Excessive salt intake affects billions of people worldwide and is a leading risk factor for hypertension and cardiovascular disease. Simply reducing salt makes food taste bland, leading to poor compliance. These chicken-derived peptides offer a potential solution: food ingredients that simultaneously enhance salty taste (so less salt is needed) and inhibit ACE (directly lowering blood pressure). This dual-function approach from a natural, food-grade source could be incorporated into everyday food products.
How the study worked
Peptides were screened from chicken protein hydrolysates for ACE-inhibitory activity. IC50 values were determined through enzyme inhibition assays. Stability was tested under varying pH and temperature conditions. Simulated gastrointestinal digestion assessed in vivo survival. Inhibition kinetics determined the mechanism, and multiple ligand molecular docking identified binding sites. Sensory analysis with central composite design evaluated saltiness enhancement and palatability in reduced-salt solutions.
What this study cannot tell us
All results are from in vitro experiments and sensory panels — no animal or human clinical data exist for blood pressure effects. The ACE-inhibitory activity measured in a test tube may not translate to meaningful blood pressure reduction when consumed as food. The digestive stability tests used simulated conditions that may not fully replicate human digestion. Sensory evaluation was limited to NaCl solutions rather than complex food matrices. The peptides' bioavailability (absorption into bloodstream) was not assessed.
How to read the evidence
This is an in vitro laboratory study combining enzyme inhibition assays, molecular docking, digestive stability testing, and sensory analysis. While the results are promising, no animal or human studies have been conducted. This represents early-stage food science research.
When this study was published
Published in 2025, this study is very recent and contributes to the active field of food-derived bioactive peptides, building on decades of research into ACE-inhibitory peptides from natural protein sources.
The bigger picture
Food-derived bioactive peptides are a growing area of research at the intersection of nutrition and medicine. ACE-inhibitory peptides from food sources (milk, fish, soy) have been studied for decades, but combining ACE inhibition with taste enhancement is a novel dual-function approach. If incorporated into commercial food products, these peptides could contribute to population-level blood pressure reduction without requiring medication — a public health strategy sometimes called 'functional food intervention.'
Questions still open
- Do these chicken-derived peptides actually lower blood pressure when consumed in food by humans?
- Can they be produced at food-industry scale at reasonable cost for incorporation into commercial reduced-sodium products?
- How do the saltiness-enhancing and ACE-inhibitory effects compare to existing salt substitutes and ACE inhibitor medications?
Common questions
How can a peptide from chicken both lower blood pressure and make food taste saltier?
Would eating more chicken give you these blood pressure benefits?
Read the original research
ACE inhibitory effect and saltiness-enhancing properties of chicken-derived umami peptides: Digestive stability, inhibition kinetics, multiple ligand docking and central composite design.
Food chemistry, 464(Pt 1), 141634
Citation
Zhang, Haotong; Liang, Li; Sun, Baoguo; Yang, Rui; Liu, Zunying; Mao, Xiangzhao; Zhang, Yuyu. (2025). ACE inhibitory effect and saltiness-enhancing properties of chicken-derived umami peptides: Digestive stability, inhibition kinetics, multiple ligand docking and central composite design.. Food chemistry, 464(Pt 1), 141634. https://doi.org/10.1016/j.foodchem.2024.141634