Antihypertensive effect of spent brewer yeast peptide
| Autor: | Maria João Martins, Cláudia Marques, Conceição Calhau, Joana Pereira, Manuela Amorim, Luísa Guardão, Helder Pinheiro, Manuela Pintado, Daniel C. Moura, Hugo Osório |
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| Přispěvatelé: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Antioxidant medicine.medical_treatment Bioengineering 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Antioxidant peptides 03 medical and health sciences Ingredient Antihypertensive peptides Nutraceutical Functional food 010608 biotechnology medicine Yeast extract Food science 030304 developmental biology Spent brewer yeast 2. Zero hunger 0303 health sciences biology Chemistry Angiotensin-converting enzyme Biological activity Yeast Hypertension biology.protein Food peptides |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 0032-9592 |
| Popis: | Numerous studies have investigated dietary approaches to prevent chronic lifestyle-related diseases, including hypertension. Spent brewer’s yeast is the second largest byproduct originated by the brewing industry and it deserves considerable attention because of its high nutritional value, ca. 40% of its dry mass is rich in protein which can be hydrolyzed into biologically active peptides. To upgrade this byproduct, the aim of this study was initially in vitro assessment of biological properties, e.g. ACE inhibition and antioxidant activity, and then, the in vivo effect in short-term oral antihypertensive effect of hydrolyzed yeast fractions on a well characterized model to study hypertension - Spontaneously Hypertensive Rats (SHR). Here, it was demonstrated that the fraction with molecular weight below 3 kDa containing tri and tetra- peptides with hydrophobic amino acid residues – SPQW, PWW and RYW, causes the most noticeable decrease in systolic, diastolic and mean blood pressure of SHR and shows highest antioxidant effect. These properties highlight the potential use of yeast extract as nutraceutical or functional food ingredient for the management and treatment of hypertension with antioxidant effect. |
| Databáze: | OpenAIRE |
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