Original Paper

European Food Research and Technology

, Volume 229, Issue 4, pp 561-569

Development of a salmon protein hydrolysate that lowers blood pressure

  • H. Stephen EwartAffiliated withOcean Nutrition Canada LtdNational Research Council of Canada-Institute for Marine Biosciences Email author 
  • , Dorothy DennisAffiliated withOcean Nutrition Canada Ltd
  • , Michael PotvinAffiliated withOcean Nutrition Canada Ltd
  • , Christa TillerAffiliated withOcean Nutrition Canada Ltd
  • , Lian-hua FangAffiliated withNational Center for Pharmaceutical Screening, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College
  • , Ran ZhangAffiliated withNational Center for Pharmaceutical Screening, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College
  • , Xiao-ming ZhuAffiliated withNational Center for Pharmaceutical Screening, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College
  • , Jonathan M. CurtisAffiliated withOcean Nutrition Canada LtdDepartment of Agricultural, Food and Nutritional Science, University of Alberta
  • , Sylvie CloutierAffiliated withOcean Nutrition Canada Ltd
    • , Guanhua DuAffiliated withNational Center for Pharmaceutical Screening, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College
    • , Colin J. BarrowAffiliated withOcean Nutrition Canada Ltd

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

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 peptide Blood pressure Nutraceutical Functional food