Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats
A salmon protein hydrolysate (SPH) was produced from consecutive enzymatic hydrolysis of salmon muscle proteins with pepsin followed by trypsin + chymotrypsin. The SPH was separated into four (SF1-SF4) reverse-phase HPLC peptide fractions. The SF3 peptide fraction was the most active against both an...
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ftdoajarticles:oai:doaj.org/article:477d03bb118d49ab9f5f7042ed2e24c3 2023-05-15T18:09:52+02:00 Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats Abraham T. Girgih Ifeanyi D. Nwachukwu Fida M. Hasan Tayo N. Fagbemi Sunday A. Malomo Tom A. Gill Rotimi E. Aluko 2016-01-01T00:00:00Z https://doi.org/10.1016/j.jff.2015.10.018 https://doaj.org/article/477d03bb118d49ab9f5f7042ed2e24c3 EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S1756464615005150 https://doaj.org/toc/1756-4646 1756-4646 doi:10.1016/j.jff.2015.10.018 https://doaj.org/article/477d03bb118d49ab9f5f7042ed2e24c3 Journal of Functional Foods, Vol 20, Iss , Pp 43-53 (2016) Salmon Protein hydrolysate Enzyme inhibition kinetics Systolic blood pressure Spontaneously hypertensive rats Mass spectrometry Nutrition. Foods and food supply TX341-641 article 2016 ftdoajarticles https://doi.org/10.1016/j.jff.2015.10.018 2022-12-31T12:09:48Z A salmon protein hydrolysate (SPH) was produced from consecutive enzymatic hydrolysis of salmon muscle proteins with pepsin followed by trypsin + chymotrypsin. The SPH was separated into four (SF1-SF4) reverse-phase HPLC peptide fractions. The SF3 peptide fraction was the most active against both angiotensin I-converting enzyme (ACE) and renin activities during in vitro tests. SPH and SF3 inhibited ACE activity uncompetitively but renin inhibition was non-competitive. SPH and SF3 were orally administered (200 and 30 mg/kg body weight, respectively) to spontaneously hypertensive rats, followed by systolic blood pressure (SBP) measurements. The SF3 significantly (p < 0.05) reduced SBP by a maximum value of −42.1 ± 3.4 mmHg when compared to −21.1 ± 4.5 mmHg for SPH 2 h after oral administration. Mass spectrometry analysis showed some differences in the peptide ion composition, which may have contributed to the observed differences in SBP-reducing effects of SPH and SF3. Article in Journal/Newspaper Salmo salar Directory of Open Access Journals: DOAJ Articles Journal of Functional Foods 20 43 53 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Salmon Protein hydrolysate Enzyme inhibition kinetics Systolic blood pressure Spontaneously hypertensive rats Mass spectrometry Nutrition. Foods and food supply TX341-641 |
spellingShingle |
Salmon Protein hydrolysate Enzyme inhibition kinetics Systolic blood pressure Spontaneously hypertensive rats Mass spectrometry Nutrition. Foods and food supply TX341-641 Abraham T. Girgih Ifeanyi D. Nwachukwu Fida M. Hasan Tayo N. Fagbemi Sunday A. Malomo Tom A. Gill Rotimi E. Aluko Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats |
topic_facet |
Salmon Protein hydrolysate Enzyme inhibition kinetics Systolic blood pressure Spontaneously hypertensive rats Mass spectrometry Nutrition. Foods and food supply TX341-641 |
description |
A salmon protein hydrolysate (SPH) was produced from consecutive enzymatic hydrolysis of salmon muscle proteins with pepsin followed by trypsin + chymotrypsin. The SPH was separated into four (SF1-SF4) reverse-phase HPLC peptide fractions. The SF3 peptide fraction was the most active against both angiotensin I-converting enzyme (ACE) and renin activities during in vitro tests. SPH and SF3 inhibited ACE activity uncompetitively but renin inhibition was non-competitive. SPH and SF3 were orally administered (200 and 30 mg/kg body weight, respectively) to spontaneously hypertensive rats, followed by systolic blood pressure (SBP) measurements. The SF3 significantly (p < 0.05) reduced SBP by a maximum value of −42.1 ± 3.4 mmHg when compared to −21.1 ± 4.5 mmHg for SPH 2 h after oral administration. Mass spectrometry analysis showed some differences in the peptide ion composition, which may have contributed to the observed differences in SBP-reducing effects of SPH and SF3. |
format |
Article in Journal/Newspaper |
author |
Abraham T. Girgih Ifeanyi D. Nwachukwu Fida M. Hasan Tayo N. Fagbemi Sunday A. Malomo Tom A. Gill Rotimi E. Aluko |
author_facet |
Abraham T. Girgih Ifeanyi D. Nwachukwu Fida M. Hasan Tayo N. Fagbemi Sunday A. Malomo Tom A. Gill Rotimi E. Aluko |
author_sort |
Abraham T. Girgih |
title |
Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats |
title_short |
Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats |
title_full |
Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats |
title_fullStr |
Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats |
title_full_unstemmed |
Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats |
title_sort |
kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (salmo salar) protein hydrolysates in spontaneously hypertensive rats |
publisher |
Elsevier |
publishDate |
2016 |
url |
https://doi.org/10.1016/j.jff.2015.10.018 https://doaj.org/article/477d03bb118d49ab9f5f7042ed2e24c3 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Journal of Functional Foods, Vol 20, Iss , Pp 43-53 (2016) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S1756464615005150 https://doaj.org/toc/1756-4646 1756-4646 doi:10.1016/j.jff.2015.10.018 https://doaj.org/article/477d03bb118d49ab9f5f7042ed2e24c3 |
op_doi |
https://doi.org/10.1016/j.jff.2015.10.018 |
container_title |
Journal of Functional Foods |
container_volume |
20 |
container_start_page |
43 |
op_container_end_page |
53 |
_version_ |
1766182558140203008 |