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Development of a salmon protein hydrolysate that lowers blood pressure

journal contribution
posted on 2009-08-10, 00:00 authored by H Ewart, D Dennis, M Potvin, C Tiller, L H Fang, R Zhang, X M Zhu, J Curtis, S Cloutier, G Du, Colin BarrowColin Barrow
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.

History

Journal

European food research and technology

Volume

229

Issue

4

Pagination

561 - 569

Publisher

Springer

Location

Berlin, Germany

ISSN

1438-2377

eISSN

1438-2385

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

2009, Springer-Verlag