Antihypertensive effect of alcalase generated mung bean protein hydrolysates in spontaneously hypertensive rats

被引：50

作者：

Li, GH

Shi, YH

Liu, H ^{[1
]}

Le, GW

机构：

[1] Jiangxi Agr Univ, Coll Anim Sci & Technol, Nanchang 330045, Jiangxi, Peoples R China

[2] So Yangtze Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214036, Jiangsu, Peoples R China

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2006年 / 222卷 / 5-6期

关键词：

angiotensin I-converting enzyme; antihypertensive effect; alcalase; mung bean protein hydrolysates; bioactive peptides;

D O I：

10.1007/s00217-005-0147-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mung bean protein isolates were hydrolyzed by alcalase and neutrase, respectively, and the angiotensin I-converting enzyme (ACE) inhibitory activities of the enzymatic hydrolysates were determined at different hydrolysis times. The highest ACE inhibitory activity recorded was for a hydrolysate generated by alcalase (IC50: 0.64 mg protein/ml) after 2 h of hydrolysis. A significant decrease in systolic blood pressure was observed in spontaneously hypertensive rats following a single oral administration of this hydrolysate at a dose of 600 mg/kg of body weight.

引用

页码：733 / 736

页数：4

共 17 条

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[2]

ADSULE R N, 1986, Critical Reviews in Food Science and Nutrition, V25, P73

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