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

Scientists have discovered a method to make a healthy food even healthier. By fermenting a grain called djulis with a special fungus known as Monascus purpureus, they achieved remarkable results.

Key Findings

• Fermentation Process: After 8 days of fermentation, the djulis exhibited a significant ability to inhibit angiotensin-converting enzyme (ACE), which is linked to high blood pressure.
• Comparison to Medication: The inhibition was nearly as effective as captopril, a common blood pressure medication.

Identification of DK9 Peptide

Using computer models and lab tests, researchers identified a specific peptide named DK9 responsible for this effect.

• Binding Affinity: DK9 showed a strong binding affinity to ACE, stabilized by seven hydrogen bonds.
• Natural Alternative: This suggests DK9 could be a promising natural alternative to synthetic ACE inhibitors.

Pharmacokinetic Properties

• Safety: DK9 has favorable pharmacokinetic properties and low toxicity, meaning it could be safely absorbed, distributed, metabolized, and excreted by the body.
• Potential: The study highlights the potential of fermented dehulled djulis as a natural source of ACE-inhibitory peptides, with DK9 identified as a lead peptide for further development.

Future Research

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.