Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 8, Pages 1741-1750Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b06078
Keywords
hypertension; functional foods; spontaneously hypertensive rats; ACE-I; bioactive peptides
Funding
- Irish Department of Agriculture, Food and the Marine (DAFM) - Irish Government under the National Development Plan [11/F/043]
- Food Institutional Research Measure (FIRM) - Irish Government under the National Development Plan
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The aim of this study was to develop bread containing a papain hydrolysate of bovine alpha-, and beta-globulins (GPH) in vitro and in vivo antihypertensive activities. The physical characteristics of the formulated bread were assessed over a six day period and results suggested that the overall quality and acceptance of bread was not affected by the inclusion of GPH at a concentration of 4% (w/w). Bright field light microscopy and confocal scanning laser Microscopy images were used to visualize the main ingredients of the bread. In addition, the antihypertensive activity of the bread was assessed in spontaneously hypertensive rats (SHRs) over a 24 h period where a maximum significant decrease in systolic blood pressure of 36.2 +/- 1.9 mmHg was observed 8 h after oral administration. Results demonstrate that the antihypertensive activity of GPH was resistant to the baking process and shows potential for use as a functional antihypertensive ingredient.
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