Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 3 2026 05 06 282 291 Mahshad Davoudi Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Yasaman Eshraghi Nejad Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Science, Tehran, Iran. Email Address: mbarati@tums.ac.ir. Kiyanoush Jafari Department of Nutrition Sciences, Maragheh University of Medical Sciences, Maragheh, Iran. Masoumeh Jabbari Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Meisam Barati Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Science, Tehran, Iran. Email Address: mbarati@tums.ac.ir. 2025 11 26 2026 01 27 This study explored the potential of soybean glycinin as a source of natural ACE-inhibitory peptides, given the limitations and side effects associated with conventional synthetic ACE inhibitors. Following in silico enzymatic hydrolysis by chymotrypsin and pepsin, the released peptides were identified and their potential ACE-inhibitory activity was assessed. Molecular docking analysis revealed that two peptides, PSY and VVF, exhibited the strongest binding affinity toward ACE (- 7 Kcal/mol). Among them, PSY formed a broader and more stable interaction network within the active site of ACE, suggesting a higher inhibitory potential compared to other peptides. Overall, the findings indicate that soybean glycinin is a promising source of natural ACE inhibitors and can be further explored for the development of antihypertensive functional foods and supplements. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/600