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. Attached Files Name Description MIMEType Size Downloads 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.org/0000-0002-2153-7267 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 1438-2385 Keyword(s) angiotensin I-converting enzyme inhibitory peptide blood pressure nutraceutical 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 Persistent URL http://hdl.handle.net/10536/DRO/DU:30019968 Document type: Journal Article Collections: Faculty of Science, Engineering and Built Environment School of Life and Environmental Sciences Related Links Link Description Connect to published version (restricted access) Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Mon, 28 Sep 2009, 16:16:31 EST Tue, 29 Sep 2009, 08:09:52 EST Tue, 29 Sep 2009, 08:11:11 EST Tue, 06 Oct 2009, 11:25:32 EST Mon, 16 Nov 2009, 12:11:45 EST Tue, 17 Nov 2009, 08:57:06 EST Mon, 21 May 2012, 16:24:20 EST Mon, 07 Oct 2013, 13:59:05 EST Mon, 07 Oct 2013, 14:00:34 EST Thu, 11 Dec 2014, 16:17:24 EST Filtered Full Citation counts:   Cited 26 times in TR Web of Science Cited 28 times in Scopus Search Google Scholar Access Statistics: 1199 Abstract Views, 1 File Downloads  -  Detailed Statistics Created: Mon, 28 Sep 2009, 16:16:27 EST by Teresa Treffry