Unraveling the Health Secrets of Fermented Djulis: A Breakthrough in Natural ACE Inhibitors

Scientists have found a way to make a healthy food even healthier. They took a grain called djulis and fermented it with a special fungus called Monascus purpureus. After eight days, the fermented djulis showed a significant ability to inhibit an enzyme called angiotensin-converting enzyme (ACE), which is linked to high blood pressure. This inhibition was almost as good as a common blood pressure medication called captopril. The researchers used computer models and lab tests to identify a specific peptide, named DK9, that seemed to be responsible for this effect. DK9 showed a strong binding affinity to ACE, which was mainly stabilized by seven hydrogen bonds. This suggests that DK9 could be a promising natural alternative to synthetic ACE inhibitors.Moreover, the researchers found that DK9 has favorable pharmacokinetic properties and low toxicity. This means it could be safely absorbed, distributed, metabolized, and excreted by the body. The study highlights the potential of fermented dehulled djulis as a natural source of ACE-inhibitory peptides and identifies DK9 as a lead peptide for further development. However, it's important to note that while these findings are promising, more research is needed to fully understand the health benefits of fermented djulis and its potential as a natural remedy for high blood pressure.