Fried egg digest decreases blood pressure in spontaneous hypertensive rats
| Autor: | Sareh Panahi, Susan Kaufman, Kaustav Majumder, Jianping Wu |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
medicine.medical_specialty
Medicine (miscellaneous) Body weight Gastrointestinal digestion In vivo Angiotensin converting enzyme-I inhibition Internal medicine Medicine TX341-641 Circadian rhythm Nutrition and Dietetics biology Nutrition. Foods and food supply business.industry Angiotensin-converting enzyme Fried whole egg digest Whole egg Blood pressure Endocrinology Spontaneously hypertensive rats biology.protein Blood pressure lowering business Food Science |
| Zdroj: | Journal of Functional Foods, Vol 5, Iss 1, Pp 187-194 (2013) |
| ISSN: | 1756-4646 |
| DOI: | 10.1016/j.jff.2012.10.004 |
| Popis: | Our previous study showed that in vitro simulated gastrointestinal digestion of fried whole egg (FWE) released several peptides with angiotensin converting enzyme-I (ACE-I) inhibitory properties. The present study evaluated in vivo blood pressure lowering effect of FWE digest in spontaneously hypertensive rats (SHR). Twelve to fourteen weeks old male SHRs were surgically implanted with telemetric blood pressure (BP) measuring devices. After one week recovery, animals were randomly allocated to three groups at dosage of FWE digest 0 (control), 100, and 1000 mg of FWE digest/kg body weight for 3 days (n = 8), and the BP was recorded continuously. The 1000 mg/kg BW group showed a significant decrease in BP and also rectified the impaired circadian blood pressure rhythm compared to the control group. This study indicates a potential blood pressure lowering effect of egg consumption. |
| Databáze: | OpenAIRE |
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