Antihypertensive Properties of a Pea Protein Hydrolysate during Short- and Long-Term Oral Administration to Spontaneously Hypertensive Rats

This study investigated short‐term (24 h) and long‐term (5 wk) systolic blood pressure (SBP)‐lowering effects in spontaneously hypertensive rats (SHR) of a 5 kDa membrane pea protein hydrolysate permeate (PPH‐5) produced through thermoase hydrolysis of pea protein isolate (PPI). Amino acid analysis...

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Veröffentlicht in:	Journal of food science 2016-05, Vol.81 (5), p.H1281-H1287
Hauptverfasser:	Girgih, Abraham T., Nwachukwu, Ifeanyi D., Onuh, John O., Malomo, Sunday A., Aluko, Rotimi E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Administration, Oral Amino acids Amino Acids - analysis Amino Acids - pharmacology angiotensin converting enzyme Angiotensin-Converting Enzyme Inhibitors - analysis Angiotensin-Converting Enzyme Inhibitors - pharmacology Angiotensin-Converting Enzyme Inhibitors - therapeutic use Animals Antihypertensive Agents - analysis Antihypertensive Agents - pharmacology Antihypertensive Agents - therapeutic use Blood Pressure - drug effects Dietary Proteins - pharmacology Dietary Proteins - therapeutic use Enzymes Heat treatment Hot Temperature Hydrolysates Hypertension - drug therapy Hypertension - physiopathology Male Molecular weight pea protein hydrolysate pea protein isolate Peptides Peptides - analysis Peptides - pharmacology Peptidyl-Dipeptidase A - blood Pisum sativum - chemistry Plant Proteins - chemistry Plant Proteins - pharmacology Plant Proteins - therapeutic use Protein Hydrolysates - chemistry Protein Hydrolysates - pharmacology Protein Hydrolysates - therapeutic use Proteins Rats Rats, Inbred SHR Reduction renin Renin - antagonists & inhibitors Renin - blood Renin-Angiotensin System - drug effects Rodents spontaneously hypertensive rats
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Zusammenfassung:	This study investigated short‐term (24 h) and long‐term (5 wk) systolic blood pressure (SBP)‐lowering effects in spontaneously hypertensive rats (SHR) of a 5 kDa membrane pea protein hydrolysate permeate (PPH‐5) produced through thermoase hydrolysis of pea protein isolate (PPI). Amino acid analysis showed that the PPH‐5 had lower contents of sulfur‐containing amino acids than the PPI. Size‐exclusion chromatography indicated mainly low molecular weight (
ISSN:	0022-1147 1750-3841
DOI:	10.1111/1750-3841.13272