Fried egg digest decreases blood pressure in spontaneous hypertensive rats

Kaustav Majumder; Sareh Panahi; Susan Kaufman; Jianping Wu

Journal of Functional Foods (Jan 2013)

Fried egg digest decreases blood pressure in spontaneous hypertensive rats

Kaustav Majumder,
Sareh Panahi,
Susan Kaufman,
Jianping Wu

Affiliations

Kaustav Majumder: Department of Agricultural Food and Nutritional Science, Faculty of Agriculture Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada
Sareh Panahi: Department of Agricultural Food and Nutritional Science, Faculty of Agriculture Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada; Department of Physiology, Cardiovascular Research Centre, Faculty of Medicine, University of AB, Edmonton, AB, Canada
Susan Kaufman: Department of Physiology, Cardiovascular Research Centre, Faculty of Medicine, University of AB, Edmonton, AB, Canada
Jianping Wu: Department of Agricultural Food and Nutritional Science, Faculty of Agriculture Life and Environmental Sciences, University of Alberta, Edmonton, AB, Canada; Corresponding author. Address: 4-10 Ag/For Centre, Edmonton, AB, Canada T6G 2P5. Tel.: +1 780 492 6885; fax: +1 780 492 4265.

Journal volume & issue: Vol. 5, no. 1
pp. 187 – 194

Abstract

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Our previous study showed that in vitro simulated gastrointestinal digestion of fried whole egg (FWE) released several peptides with angiotensin converting enzyme-I (ACE-I) inhibitory properties. The present study evaluated in vivo blood pressure lowering effect of FWE digest in spontaneously hypertensive rats (SHR). Twelve to fourteen weeks old male SHRs were surgically implanted with telemetric blood pressure (BP) measuring devices. After one week recovery, animals were randomly allocated to three groups at dosage of FWE digest 0 (control), 100, and 1000 mg of FWE digest/kg body weight for 3 days (n = 8), and the BP was recorded continuously. The 1000 mg/kg BW group showed a significant decrease in BP and also rectified the impaired circadian blood pressure rhythm compared to the control group. This study indicates a potential blood pressure lowering effect of egg consumption.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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