Zhila Zolfagharian - M.sc Microbial Biotechnology, Alzahra University
Hanieh Shafiee - M.sc Microbial Biotechnology, Alzahra University
Fakhri Hosseini - Assistant Professor of department of biotechnology, Alzahra University

Bioactive peptides have been produced in several foods that are rich in proteins like milk, soybean, muscle, e.g. pork, fish and beef. Meat and meat by-products are the potential substrates for produce bioactive peptides. These sources of protein are used for produce valuable molecules that represent some biological activities like anti hypertension, antihypercholesterolemia, antioxidant, antimicrobial, opioid and so on. Bioactive peptides generally have short sequence and low molecules weight, and they are inactive in sequence of native protein. They release during fermentation by proteolytic microorganisms and hydrolysis by protease enzymes. The purpose of this paper was a review of methods of releasing bio active peptides from several kinds of muscles and by products, as well as we focused on the mechanism of inhibition of ACE enzyme for lowering blood pressure and importance of these bioactive molecules in reducing risk of cardiovascular diseases

Bioactive peptides, meat by products, hypertension, ACE inhibitory, cardiovascular, Proteolysis