European Food Research and Technology

, Volume 229, Issue 4, pp 561–569

Development of a salmon protein hydrolysate that lowers blood pressure

Authors

    • Ocean Nutrition Canada Ltd
    • National Research Council of Canada-Institute for Marine Biosciences
  • Dorothy Dennis
    • Ocean Nutrition Canada Ltd
  • Michael Potvin
    • Ocean Nutrition Canada Ltd
  • Christa Tiller
    • Ocean Nutrition Canada Ltd
  • Lian-hua Fang
    • National Center for Pharmaceutical Screening, Institute of Materia MedicaChinese Academy of Medical Sciences and Peking Union Medical College
  • Ran Zhang
    • National Center for Pharmaceutical Screening, Institute of Materia MedicaChinese Academy of Medical Sciences and Peking Union Medical College
  • Xiao-ming Zhu
    • National Center for Pharmaceutical Screening, Institute of Materia MedicaChinese Academy of Medical Sciences and Peking Union Medical College
  • Jonathan M. Curtis
    • Ocean Nutrition Canada Ltd
    • Department of Agricultural, Food and Nutritional ScienceUniversity of Alberta
  • Sylvie Cloutier
    • Ocean Nutrition Canada Ltd
  • Guanhua Du
    • National Center for Pharmaceutical Screening, Institute of Materia MedicaChinese Academy of Medical Sciences and Peking Union Medical College
  • Colin J. Barrow
    • Ocean Nutrition Canada Ltd
Original Paper

DOI: 10.1007/s00217-009-1083-3

Cite this article as:
Ewart, H.S., Dennis, D., Potvin, M. et al. Eur Food Res Technol (2009) 229: 561. doi:10.1007/s00217-009-1083-3

Abstract

A salmon protein hydrolysate (SPH) was developed containing several angiotensin I-converting enzyme (ACE) inhibitory tripeptides the most abundant of which were Val-Leu-Trp, Val-Phe-Tyr, and Leu-Ala-Phe. Simulated digestion experiments showed that active constituents of SPH would survive in the digestive tract and be available for absorption into the bloodstream. In fact, ACE inhibitory activity was improved following simulated digestion suggesting that there were larger peptides in SPH that might contribute to bioactivity in vivo. A single oral dose (1,500 mg/kg body mass) of SPH significantly lowered blood pressure in spontaneously hypertensive rats (SHR). The treatment of SHR with either SPH fraction (<3,000 Da) or SPH fraction (>3,000 Da) reduced blood pressure. We conclude that the ability of SPH to lower blood pressure is due to a combination of ACE inhibitory tripeptides as identified, as well as additional unknown, peptide species that are generated during digestion of SPH in the gastrointestinal tract.

Keywords

Angiotensin I-converting enzyme inhibitory peptideBlood pressureNutraceuticalFunctional food

Copyright information

© Springer-Verlag 2009