European Food Research and Technology

, Volume 222, Issue 5–6, pp 733–736

Antihypertensive effect of alcalase generated mung bean protein hydrolysates in spontaneously hypertensive rats

Short Communication

Abstract

Mung bean protein isolates were hydrolyzed by alcalase and neutrase, respectively, and the angiotensin I-converting enzyme (ACE) inhibitory activities of the enzymatic hydrolysates were determined at different hydrolysis times. The highest ACE inhibitory activity recorded was for a hydrolysate generated by alcalase (IC50: 0.64 mg protein/ml) after 2 h of hydrolysis. A significant decrease in systolic blood pressure was observed in spontaneously hypertensive rats following a single oral administration of this hydrolysate at a dose of 600 mg/kg of body weight.

Keywords

Angiotensin I-converting enzyme Antihypertensive effect Alcalase Mung bean Protein hydrolysates Bioactive peptides 

Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Guan-Hong Li
    • 1
  • Yong-Hui Shi
    • 2
  • Huan Liu
    • 2
  • Guo-Wei Le
    • 2
  1. 1.College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangP.R. China
  2. 2.Key Laboratory of Food Science and SafetyMinistry of Education, Southern Yangtze UniversityWuxiP.R. China

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