Development of a salmon protein hydrolysate that lowers blood pressure

Ewart, H. Stephen, Dennis, Dorothy, Potvin, Michael, Tiller, Christa, Fang, Lian-hua, Zhang, Ran, Zhu, Xiao-ming, Curtis, Jonathan M., Cloutier, Sylvie, Du, Guanhua and Barrow, Colin J. 2009, Development of a salmon protein hydrolysate that lowers blood pressure, European food research and technology, vol. 229, no. 4, pp. 561-569, doi: 10.1007/s00217-009-1083-3.

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Title Development of a salmon protein hydrolysate that lowers blood pressure
Author(s) Ewart, H. Stephen
Dennis, Dorothy
Potvin, Michael
Tiller, Christa
Fang, Lian-hua
Zhang, Ran
Zhu, Xiao-ming
Curtis, Jonathan M.
Cloutier, Sylvie
Du, Guanhua
Barrow, Colin J.ORCID iD for Barrow, Colin J.
Journal name European food research and technology
Volume number 229
Issue number 4
Start page 561
End page 569
Total pages 9
Publisher Springer
Place of publication Berlin, Germany
Publication date 2009-08-10
ISSN 1438-2377
Keyword(s) angiotensin I-converting enzyme inhibitory peptide
blood pressure
functional food
Summary A salmon protein hydrolysate (SPH) was developed containing several angiotensin I-converting enzyme (ACE) inhibitory tripeptides the most abundant of which were Val-Leu-Trp, Val-Phe-Tyr, and Leu-Ala-Phe. Simulated digestion experiments showed that active constituents of SPH would survive in the digestive tract and be available for absorption into the bloodstream. In fact, ACE inhibitory activity was improved following simulated digestion suggesting that there were larger peptides in SPH that might contribute to bioactivity in vivo. A single oral dose (1,500 mg/kg body mass) of SPH significantly lowered blood pressure in spontaneously hypertensive rats (SHR). The treatment of SHR with either SPH fraction (<3,000 Da) or SPH fraction (>3,000 Da) reduced blood pressure. We conclude that the ability of SPH to lower blood pressure is due to a combination of ACE inhibitory tripeptides as identified, as well as additional unknown, peptide species that are generated during digestion of SPH in the gastrointestinal tract.
Language eng
DOI 10.1007/s00217-009-1083-3
Field of Research 090802 Food Engineering
Socio Economic Objective 920411 Nutrition
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2009, Springer-Verlag
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Document type: Journal Article
Collection: School of Life and Environmental Sciences
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