Soybean protein-derived hydrolysate affects blood pressure in spontaneously hypertensive rats

Research output: Contribution to journalArticle

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Abstract

The aim of this study was to investigate the inhibitory activity of angioten-sin-converting enzyme (ACE) and antihypertensive effects of soybean protein hydrolysate in spontaneously hypertensive rats (SHRs). The inhibitory activities against ACE with an IC50 of the peptidic fraction were 0.82 (casein), 0.73 (soybean protein isolate), and 0.48 mg/mL (soybean acid-precipitated protein), respectively. Peptic hydrolysate containing 1% NaCl was added to the SHRs' feed (5% of each protein hydrolysate). Systolic blood pressure of the soybean protein hydrolysate-supplemented groups were significantly lower than that of the casein hydrolysate-supplemented group in the study period. These data suggested that soybean protein hydrolysate may retard the development of hypertension in SHRs by its ACE inhibitory effect in vivo.

Original languageEnglish
Pages (from-to)61-73
Number of pages13
JournalJournal of Food Biochemistry
Volume28
Issue number1
Publication statusPublished - Feb 2004

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Protein Hydrolysates
Soybean Proteins
protein hydrolysates
Blood pressure
Inbred SHR Rats
soy protein
hydrolysates
blood pressure
Rats
Blood Pressure
rats
Enzymes
enzymes
antihypertensive effect
casein hydrolysates
protein isolates
systolic blood pressure
Caseins
Soybeans
sodium chloride

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology(all)
  • Biochemistry

Cite this

Soybean protein-derived hydrolysate affects blood pressure in spontaneously hypertensive rats. / Chen, Jiun Rong; Yang, Suh Ching; Suetsuna, Kunio; Chao, Jane C J.

In: Journal of Food Biochemistry, Vol. 28, No. 1, 02.2004, p. 61-73.

Research output: Contribution to journalArticle

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