Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2017, 5(11), 794-800
DOI: 10.12691/jfnr-5-11-1
Open AccessArticle

Beneficial Effects of Hydrolysates of Whey Proteins in Spontaneously Hypertensive Rats

Eunju Park1, Bo-Young Seo2, Yoe-Chang Yoon3 and Seung-Min Lee4,

1Department of Food and Nutrition, Kyungnam University, Changwon, South Korea

2Department of Food and Nutrition, Chanshin University, Changwon, South Korea

3Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea

4Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul, South Korea

Pub. Date: October 21, 2017

Cite this paper:
Eunju Park, Bo-Young Seo, Yoe-Chang Yoon and Seung-Min Lee. Beneficial Effects of Hydrolysates of Whey Proteins in Spontaneously Hypertensive Rats. Journal of Food and Nutrition Research. 2017; 5(11):794-800. doi: 10.12691/jfnr-5-11-1


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.

hypertension whey protein concentrates whey protein hydrolysates angiotensin-converting enzyme inhibition chromosomal DNA damage antioxidants

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