Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

被引:101
作者
Manso, Marfa A. [1 ]
Miguel, Marta [1 ,2 ]
Even, Jeanne [1 ]
Hernandez, Rosario [3 ]
Aleixandre, Amaya [2 ]
Lopez-Fandino, Rosina [1 ]
机构
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
[2] Univ Complutense, Inst Farmacol & Toxicol, CSIC, Fac Med, E-28040 Madrid, Spain
[3] Hosp Cent Def, CDEAS, Madrid 28007, Spain
关键词
antioxidant status; lipid profile; bioactive peptides; egg white; spontaneously hypertensive rats;
D O I
10.1016/j.foodchem.2007.12.049
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This paper examines the effects of the long-term consumption of egg white hydrolysed with pepsin (hEW) on the antioxidant status and lipid profile of spontaneously hypertensive rats (SHR). The antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) and the oxidative status by the malon-dialdehyde (MDA) assay. The lipid profile was analysed spectrophotometrically. The radical-scavenging capacity of the plasma was increased and the MDA concentration in the aorta was decreased in the SHR treated with 0.5 g/kg/day of hEW. Our findings indicate that hEW played an important role in antioxidative defence of SHR and exerted a beneficial effect on the lipid profile, lowering triglycerides and total cholesterol without changing HDL levels. Therefore, hEW may be useful to prevent or reverse abnormalities associated with the metabolic syndrome and its complications, such as hypertension, oxidative stress and hyperlipidemia. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:361 / 367
页数:7
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