Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats
| Autor: | Yu-Na Jo, Sung-Seob Yun, Tae-Hwan Jung, Da-Eon Lee, Kyoung-Sik Han |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
medicine.medical_specialty
hypotensive effect Diastole angiotensin II Article Hydrolysate Nitric oxide 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine nitric oxide Enzymatic hydrolysis Internal medicine medicine Ingestion Food science Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences egg white protein hydrolysate 040201 dairy & animal science Angiotensin II Papain Endocrinology 030221 ophthalmology & optometry Animal Science and Zoology spontaneously hypertensive rats Food Science Egg white |
| Zdroj: | Food Science of Animal Resources |
| ISSN: | 2636-0780 2636-0772 |
| Popis: | This study was conducted to investigate the hypotensive effect of egg white protein (EWP) hydrolysate (EWH) in spontaneously hypertensive rats (SHRs). The hydrolysis of EWP was effectively performed with a combination of 0.5% bromelain and 1% papain at 50°C for 60 min. The resulting hydrolysate did not elicit an allergic reaction as confirmed by human mast cell activation test. The systolic and diastolic blood pressures of the SHRs fed the EWH diet were observed to be significantly or numerically lower than those of the other groups during the experimental period of 28 d. EWH treatment significantly (p |
| Databáze: | OpenAIRE |
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