富含ACE抑制肽的酪蛋白水解物及其功能性酸奶对SHR血压的影响
详细信息Effect of Casein hydrolysates and functional yoghurt containing rich ACE inhibitory peptides on blood pressure in Spontaneously Hypertensive Rats
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摘要: 目的:用酪蛋白双酶(胃蛋白酶和胰蛋白酶)水解物(A)及其超滤物(截留分子量6ku)(B)、水解物的脱苦产物(C)及其超滤物(D)分别灌胃12周龄雄性原发性高血压大鼠(SHR)和正常Wistar大鼠,研究其降血压作用。方法:A和C的灌胃剂量分别为0.083、0.25、0.75g/kgmb;B和D的灌胃剂量分别为0.01、0.03、0.09g/kgmb;检测灌胃后8h内大鼠尾动脉收缩压(SBP)的变化。结果:四种物质的高剂量对正常Wistar大鼠的血压无影响;四种物质的三种剂量分别灌胃SHR大鼠对其血压有明显的降低作用,其中A(0.25g/kgmb)、C(0.75g/kgmb)、B(0.03g/kgmb)、D(0.03g/kgmb)灌胃SHR大鼠在第4h达到最高降压幅度,分别为22.630、19.375、33.375、29.000mmHg。用两种超滤物制备发酵乳灌胃SHR大鼠在第4h血压分别下降了36.875、31.875mmHg;且间隔4h连续灌胃两种发酵乳可以在8h内维持较低的血压。结论:利用富含ACE抑制肽的酪蛋白水解物制备的功能性发酵乳在控制和治疗高血压方面有一定的效果,这为以后食源性降压食品的开发提供了一定的依据。Abstract: Objective:Using 12-week-old male SHR and Wistar rats as the trial animals, they were gavaged casein bi-enzymatically (pepsin and trypsin) hydrolysates (A) , the ultrafiltration (B) , debittering (C) products of the hydrolysates, and ultrafiltration of debittering products (D) respectively, in order to study their antihypertensive effect.Methods:In the study, the gavage administration doses of A and C was 0.083, 0.25 and 0.75g/kg mb, B and D was 0.01, 0.03 and 0.09g/kg mb.The SHR were tested for their systolic blood pressure (SBP) during 8 hours post-administration.Results:normal Wistar rats administered high dose of the four products did not present any obvious change after administration, each of the three doses about the four products had a notable inhibitory effect on the increase of SBP in SHR, the four hydrolysates (A, C, B and D) achieving the highest reduction 22.630, 19.375, 33.375, 29.000mm Hg in the fourth hour at the administered dose 0.25, 0.75, 0.03 and 0.03g/kg mb respectively.The blood pressure of SHR rats dropped with 36.875, 31.875mm Hg at four hour after administered the fermented milk produced by the two ultrafiltration products, furthermore, continuous administration of the two yoghurt could keep SBP at a lower level for a long time period.Conclusion:There were certain effect on control and treatment about high blood pressure using functional yoghurt containing rich ACE inhibitory peptides, and providing a certain basis for antihypertensive food.
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