European Food Research and Technology

, Volume 229, Issue 4, pp 561–569

Development of a salmon protein hydrolysate that lowers blood pressure

  • H. Stephen Ewart
  • Dorothy Dennis
  • Michael Potvin
  • Christa Tiller
  • Lian-hua Fang
  • Ran Zhang
  • Xiao-ming Zhu
  • Jonathan M. Curtis
  • Sylvie Cloutier
  • Guanhua Du
  • Colin J. Barrow
Original Paper

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 

References

  1. 1.
    Laragh JH, Bear L, Brunner HR et al (1972) Am J Med 52:633–652CrossRefGoogle Scholar
  2. 2.
    Gavras H, Gavras I (1999) Biomed Health Res 22:41–50Google Scholar
  3. 3.
    Cushman DW, Ondetti MA, Gordon EM et al (1987) J Cardiovasc Pharmacol 10(Suppl 7):S17–S30CrossRefGoogle Scholar
  4. 4.
    Fujita H, Yokoyama K, Yoshikawa M (2000) J Food Sci 65:564–569CrossRefGoogle Scholar
  5. 5.
    Kawasaki T, Jun CJ, Fukushima Y et al (2002) Fukuoka Igaku Zasshi 93:208–218Google Scholar
  6. 6.
    Kim S-K, Byun H-G, Park P-J, Shahidi F (2001) J Agric Food Chem 49:2992–2997CrossRefGoogle Scholar
  7. 7.
    Mizuno S, Matsuura K, Gotou T et al (2005) Br J Nutr 94:84–91CrossRefGoogle Scholar
  8. 8.
    Mizushima S, Ohshige K, Watanabe J et al (2004) Am J Hypertens 17:701–706CrossRefGoogle Scholar
  9. 9.
    Sato M, Oba T, Yamaguchi T et al (2002) Ann Nutr Metab 46:259–267CrossRefGoogle Scholar
  10. 10.
    Seppo L, Jauhiainen T, Poussa T, Korpela R (2003) Am J Clin Nutr 77:326–330Google Scholar
  11. 11.
    Suetsuna K, Chen J-R (2001) Mar Biotechnol 3:305–309CrossRefGoogle Scholar
  12. 12.
    Yokoyama K, Chiba H, Yoshikawa M (1992) Biosci Biotech Biochem 56:1541–1545CrossRefGoogle Scholar
  13. 13.
    Fujita H, Yoshikawa M (1999) Immunopharmacology 44:123–127CrossRefGoogle Scholar
  14. 14.
    Fujita H, Yamagami T, Ohshima K (2001) Nutr Res 21:1149–1158CrossRefGoogle Scholar
  15. 15.
    Cushman DW, Cheung H-S (1971) Biochem Pharmacol 20:1637–1648CrossRefGoogle Scholar
  16. 16.
    Holmquist B, Bunning P, Riordan JF (1979) Anal Biochem 95:540–548CrossRefGoogle Scholar
  17. 17.
    Sato M, Takashi O, Yamaguchi T et al (2002) Ann Nutr Metab 46:259–267CrossRefGoogle Scholar
  18. 18.
    Van Vliet BN, Chafe LL, Antic V, Schnyder-Candrian S, Montani JP (2000) J Pharmacol Toxicol Methods 44:361–373CrossRefGoogle Scholar
  19. 19.
    Korhonen H, Pihlanto A (2003) Curr Pharm Design 9:1297–1308CrossRefGoogle Scholar
  20. 20.
    Meisel H, FitzGerald RJ (2003) Curr Pharm Design 9:1289–1295CrossRefGoogle Scholar
  21. 21.
    Vercruysse L, Van Camp J, Smagghe G (2005) J Agric Food Chem 53:8106–8115CrossRefGoogle Scholar
  22. 22.
    Wu J, Aluko RE, Nakai S (2006) J Agric Food Chem 54:732–738CrossRefGoogle Scholar
  23. 23.
    Fujita H, Yasumoto R, Hasegawa M, Ohsima K (1997) Jpn Pharmacol Ther 25:147–151Google Scholar
  24. 24.
    Kristinsson HG, Rasco BA (2002) Rec Adv Mar Biotechnol 7:157–182Google Scholar
  25. 25.
    Wu J, Aluko RE (2007) J Peptide Sci 13:63–69CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • H. Stephen Ewart
    • 1
    • 3
  • Dorothy Dennis
    • 1
  • Michael Potvin
    • 1
  • Christa Tiller
    • 1
  • Lian-hua Fang
    • 2
  • Ran Zhang
    • 2
  • Xiao-ming Zhu
    • 2
  • Jonathan M. Curtis
    • 1
    • 4
  • Sylvie Cloutier
    • 1
  • Guanhua Du
    • 2
  • Colin J. Barrow
    • 1
  1. 1.Ocean Nutrition Canada LtdDartmouthCanada
  2. 2.National Center for Pharmaceutical Screening, Institute of Materia MedicaChinese Academy of Medical Sciences and Peking Union Medical CollegeBeijingChina
  3. 3.National Research Council of Canada-Institute for Marine BiosciencesHalifaxCanada
  4. 4.Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmontonCanada

Personalised recommendations