Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Calle 47 y 116 - 1900, La Plata, Buenos Aires, Argentina (Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, CIC).
Facultad de Ciencias Médicas, Universidad Nacional de La Plata, Calle 60 y 120 - 1900, La Plata, Buenos Aires, Argentina.
Food Chem. 2020 Mar 5;308:125601. doi: 10.1016/j.foodchem.2019.125601. Epub 2019 Oct 4.
The aim of this work was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo. We also tested the effect of protection against gastrointestinal digestion (GID) exerted by an O:W emulsion on the integrity of the antihypertensive peptides. All samples tested produced a decrease in blood pressure (SBP). The animals treated with emulsion (G) and emulsion + peptide (G) showed the most significant reduction in the SBP (42 ± 2 mmHg and 35 ± 2 mmHg, respectively). The results presented suggest that after GID, a variety of peptides with biological activities were released or were resistant to this process. These peptides play a role in the regulation of the SBP by acting on plasma ACE, plasma renin and the vascular system. These results support the use of amaranth protein/peptides in the elaboration of functional foods for hypertensive individuals.
本工作旨在分析苋菜籽蛋白/肽对自发性高血压大鼠（SHR）的降压作用。这些肽的作用机制在体内和离体条件下进行了研究。我们还测试了油包水乳液（O:W）对保护降压肽免受胃肠道消化（GID）的完整性的影响。所有测试的样品均使血压（SBP）下降。用乳液（G）和乳液+肽（G）处理的动物的 SBP 降低最明显（分别为 42±2mmHg 和 35±2mmHg）。结果表明，在 GID 之后，释放出或对该过程具有抗性的多种具有生物活性的肽。这些肽通过作用于血浆 ACE、血浆肾素和血管系统，在调节 SBP 中发挥作用。这些结果支持在高血压人群中使用苋菜籽蛋白/肽来开发功能性食品。
