eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-10-21 5 11 794 800 10.12691/jfnr-5-11-1 JFNR20175111 article Eunju Park 1 Bo-Young Seo 2 Yoe-Chang Yoon 3 Seung-Min Lee leeseungmin@yonsei.ac.kr 4 Department of Food and Nutrition, Kyungnam University, Changwon, South Korea Department of Food and Nutrition, Chanshin University, Changwon, South Korea Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul, South Korea We compared the effects of whey protein concentrate (WPC, control) with its hydrolystes either by protease M or protease S (the hydrolysates) in spontaneously hypertensive rats (SHR) in comparison to normotensive Wistar Kyoto rats (WKY). First, the hydrolysates demonstrated higher in vitro angiotensin converting enzyme (ACE) inhibition than WPC. In an 8 week of animal study, the hydrolysates decreased systolic blood pressure (SBP) and ACE activity in aorta with a greater reduction than WPC. A significant reduction in tail moment, an indicator of oxidative DNA damage was also detected in the hydrolysates compared to the WPC. Especially protease M-treated hydrolysate show low superoxide dismutase (SOD) activity. Our data indicated that the hydrolysates appeared to have greater blood pressure lowering effects than WPC possibly by greater inhibition of aorta ACE activity along with significant antioxidant roles. http://pubs.sciepub.com/jfnr/5/11/1/jfnr-5-11-1.pdf hypertension whey protein concentrates whey protein hydrolysates angiotensin-converting enzyme inhibition chromosomal DNA damage antioxidants