title: Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats.
abstract: The aim of this study was to develop bread containing a papain hydrolysate of bovine α- and β-globulins (GPH) with in vitro and in vivo antihypertensive activities. The physical characteristics of the formulated bread were assessed over a six day period and results suggested that the overall quality and acceptance of bread was not affected by the inclusion of GPH at a concentration of 4% (w/w). Bright field light microscopy and confocal scanning laser microscopy images were used to visualize the main ingredients of the bread. In addition, the antihypertensive activity of the bread was assessed in spontaneously hypertensive rats (SHRs) over a 24 h period where a maximum significant decrease in systolic blood pressure of 36.2 ± 1.9 mmHg was observed 8 h after oral administration. Results demonstrate that the antihypertensive activity of GPH was resistant to the baking process and shows potential for use as a functional antihypertensive ingredient.
authors.affiliation: Food BioSciences Department, Teagasc, The Irish Agricultural and Food Development Authority , Ashtown, Dublin 15, Dublin, Ireland.
authors.forename: Tomas
authors.initials: T
authors.lastname: Lafarga
authors.affiliation: Food Chemistry Department, Teagasc, The Irish Agricultural and Food Development Authority , Ashtown, Dublin 15, Dublin, Ireland.
authors.forename: Eimear
authors.initials: E
authors.lastname: Gallagher
authors.affiliation: University of Manitoba , Department of Human Nutritional Sciences, Winnipeg R3T 2N2, Canada.
authors.forename: Rotimi E
authors.initials: RE
authors.lastname: Aluko
authors.affiliation: Food Chemistry Department, Teagasc, The Irish Agricultural and Food Development Authority , Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Mark A E
authors.initials: MA
authors.lastname: Auty
authors.affiliation: Food BioSciences Department, Teagasc, The Irish Agricultural and Food Development Authority , Ashtown, Dublin 15, Dublin, Ireland.
authors.forename: Maria
authors.initials: M
authors.lastname: Hayes
mesh_terms: D000818:Animals; D000959:Antihypertensive Agents / Q000008:administration & dosage* / Q000737:chemistry; D001794:Blood Pressure / Q000187:drug effects*; D001939:Bread / Q000032:analysis*; D002417:Cattle; D005260:Female; D005503:Food Additives / Q000008:administration & dosage* / Q000737:chemistry; D005916:Globulins / Q000008:administration & dosage / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D006973:Hypertension / Q000188:drug therapy* / Q000503:physiopathology; D008297:Male; D011492:Protein Hydrolysates / Q000008:administration & dosage / Q000737:chemistry; D051381:Rats; D011918:Rats, Inbred SHR; D014908:Triticum / Q000737:chemistry
chemical_list: D000959:Antihypertensive Agents; D005503:Food Additives; D005916:Globulins; D011492:Protein Hydrolysates
keywords: ACE-I; bioactive peptides; functional foods; hypertension; spontaneously hypertensive rats