Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats

Forough Jahandideh; Subhadeep Chakrabarti; Kaustav Majumder; Qiyi Li; Sareh Panahi; Jude S. Morton; Sandra T. Davidge; Jianping Wu

Journal of Functional Foods (Dec 2016)

Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats

Forough Jahandideh,
Subhadeep Chakrabarti,
Kaustav Majumder,
Qiyi Li,
Sareh Panahi,
Jude S. Morton,
Sandra T. Davidge,
Jianping Wu

Affiliations

Forough Jahandideh: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada
Subhadeep Chakrabarti: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada; Women and Children's Health Research Institute, University of Alberta, Edmonton, AB, Canada
Kaustav Majumder: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada
Qiyi Li: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
Sareh Panahi: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada
Jude S. Morton: Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada; Women and Children's Health Research Institute, University of Alberta, Edmonton, AB, Canada; Department of Obstetrics and Gynecology, University of Alberta, Edmonton, AB, Canada
Sandra T. Davidge: Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada; Women and Children's Health Research Institute, University of Alberta, Edmonton, AB, Canada; Department of Obstetrics and Gynecology, University of Alberta, Edmonton, AB, Canada; Department of Physiology, University of Alberta, Edmonton, AB, Canada
Jianping Wu: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada; Corresponding Author. Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton, AB, Canada T6G 2P5. Fax: (780) 492 4265.

Journal volume & issue: Vol. 27
pp. 667 – 673

Abstract

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Angiotensin converting enzyme (ACE) inhibitory peptides from egg have demonstrated reduction of blood pressure (BP) in vivo. In this study we evaluated the effects of egg white hydrolysate (EWH) prepared by thermolysin and pepsin in spontaneously hypertensive rats (SHRs). Fourteen to sixteen week old SHRs were implanted with telemetry devices. After recovery, the rats were divided randomly into three groups: untreated, EWH low dose (250 mg/kg BW), and EWH high dose (1000 mg/kg BW) for 12 days. BP showed a significant reduction in the EWH high dose group compared to untreated controls. BP reduction was associated with enhanced ex vivo vasodilation reduced oxidative/nitrosative stress, reduced angiotensin converting enzyme and angiotensin II type 1 receptor expression, while enhanced angiotensin II type 2 receptor expression. Circulating level of angiotensin II was unaffected. Thus, EWH exerted anti-hypertensive effects in SHRs through multiple mechanisms of vascular relaxation and RAS modulation.

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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