Soybean protein-derived hydrolysate affects blood pressure in spontaneously hypertensive rats

被引：37

作者：

Chen, JR

Yang, SC

Suetsuna, K

Chao, JCJ ^{[1
]}

机构：

[1] Taipei Med Univ, Dept Nutr & Hlth Sci, Taipei 110, Taiwan

[2] Natl Fisheries Univ, Dept Food Sci & Technol, Yamaguchi 7596595, Japan

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2004年 / 28卷 / 01期

关键词：

D O I：

10.1111/j.1745-4514.2004.tb00055.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The aim of this study was to investigate the inhibitory activity of angiotensin-converting enzyme (ACE) and antihypertensive effects of soybean protein hydrolysate in spontaneously hypertensive rats (SHRs). The inhibitory activities against ACE with an IC50 of the peptidic fraction were 0.82 (casein), 0.73 (soybean protein isolate), and 0.48 mg/mL (soybean acid-precipitated protein), respectively. Peptic hydrolysate containing 1 % NaCl was added to the SHRs' feed (5 % of each protein hydrolysate). Systolic blood pressure of the soybean protein hydrolysate-supplemented groups were significantly lower than that of the casein hydrolysate-supplemented group in the study period. These data suggested that soybean protein hydrolysate may retard the development of hypertension in SHRs by its ACE inhibitory effect in vivo.

引用

页码：61 / 73

页数：13

共 36 条

[1]

ASTAWAN M, 1995, BIOSCI BIOTECH BIOCH, V59, P524

[2] Identification of angiotensin I-converting enzyme inhibitory peptides derived from the peptic digest of soybean protein [J].