A novel antihypertensive peptide in rice: IHRF

rice on wooden spoonA relatively “easy” way of treating hypertension is a change in diet. This is due to, in part, the bioactive peptides with antihypertensive activity in various food proteins that are released during digestion. In this context, Arg-Phe (RF) is the molecule with the most potent vasorelaxing effect to date. Dr. Kousaku Hinata and colleagues from the Graduate School of Agriculture at the Kyoto University investigated whether there were more peptides containing the RF sequence with similar features. In their study published in the journal Molecular Nutrition and Food Research the team focused on protease hydrolysate of rice glutelin and discovered a new tetrapeptide: Ile-His-Arg-Phe (IHRF). In further experiments with spontaneous hypertensive rats the group demonstrated that IHRF is even more potent and persisted longer after oral administration than RF. To understand the mechanism of the antihypertensive activity of IHRF and to get to know more of the peptide’s features read the article online. / Maresa Groten

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See article online: Kontani N. et al. Characterization of Ile-His-Arg-Phe, a novel rice-derived vasorelaxing peptide with hypotensive and anorexigenic activities. Mol. Nutr. Food Res. 2013

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Stem cell culture methods – free webinar

Stem cell culture methods webinarThe therapeutic promise of stem cells is immense and is by no means a pipe dream. An excellent example of this is the transplant of hematopoietic stem cells for the treatment of hematopoietic malignancies, which is now routine clinical practice.

A major challenge in furthering the therapeutic potential of stem cells (both adult and embryonic) lies in appropriate manipulation of these cells in culture. Over the past few years, much progress have been made in stem cell culture methods – in the latest free webinar (Oct 10, 2013), Dr. Kevin Eggan (HHMI, Harvard Stem Cell Institute) cover the latest, state-of-the-art methods in working with stem cells.

Related: Stem cell engineering special issue of Biotechnology Journal, edited by Prof. Brenda Ogle and Prof. Sean Palecek


From Sip to Slip: How Our Bodies Process Alcohol

Chemistry ViewsHow can a tiny molecule like ethanol be at the root of so much human misery? Most of us have enjoyed a glass of champagne to celebrate a special occasion, a beer to relax after a hard day of work, or a glass of wine to accompany a nice meal.
The Clever Picture of the ChemViews Magazine looks into what happens to alcohol once it has been consumed. It shows how quickly alcohol is absorbed into our blood, why it affects some people more than others, and summarizes the biochemistry behind how we metabolize ethanol. Vera Koester