Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats

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• 作者：Tomas Lafarga ; Eimear Gallagher ; Rotimi E. Aluko ; Mark A. E. Auty ; Maria Hayes
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：March 2, 2016
• 年：2016
• 卷：64
• 期：8
• 页码：1741-1750
• 全文大小：538K
• ISSN：1520-5118

文摘

The aim of this study was to develop bread containing a papain hydrolysate of bovine α- and β-globulins (GPH) with in vitro and in vivo antihypertensive activities. The physical characteristics of the formulated bread were assessed over a six day period and results suggested that the overall quality and acceptance of bread was not affected by the inclusion of GPH at a concentration of 4% (w/w). Bright field light microscopy and confocal scanning laser microscopy images were used to visualize the main ingredients of the bread. In addition, the antihypertensive activity of the bread was assessed in spontaneously hypertensive rats (SHRs) over a 24 h period where a maximum significant decrease in systolic blood pressure of 36.2 ± 1.9 mmHg was observed 8 h after oral administration. Results demonstrate that the antihypertensive activity of GPH was resistant to the baking process and shows potential for use as a functional antihypertensive ingredient.