期刊
FOOD CHEMISTRY
卷 98, 期 1, 页码 120-126出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.05.062
关键词
anti-hypertensive effect; opioid activity ACE inhibitory activity; food protein hydrolysate; alfalfa; continuous membrane enzymatic reactor
A few hydrolysates of food proteins were reported to exert an antihypertensive effect in vivo due to angiotensin 1 converting enzyme (ACE) inhibitory peptides or opioid peptides. An industrial alfalfa white protein concentrate (AWPC) hydrolysate, produced on a pilot plant scale, strongly inhibited ACE with an IC50 value of 8.8 mu g/ml. Furthermore, the AWPC hydrolysate inhibited the spontaneous contraction of rabbit ileum in a dose-dependent and naloxone-blocked manner, indicating the presence of opioid peptides. The AWPC hydrolysate significantly lowered blood pressure of spontaneously hypertensive rats (SHR) more than 6 h after a single oral administration. The maximum reduction of systolic blood pressure (-29.9 +/- 2.0 mmHg) was observed 4 h after an oral administration of 0.5 g/kg hydrolysate dosage. The minimal anti-hypertensive effect was observed for 0.1 g/kg dosage. The AWPC hydrolysate may then be particularly suitable as nutraceutical for functional food useful in the prevention of hypertension. (c) 2005 Elsevier Ltd. All rights reserved.
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