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Effect of an egg ovalbumin-derived protein hydrolysate on blood pressure and cardiovascular risk in adults with a mildly elevated blood pressure: a randomized placebo-controlled crossover trial

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Abstract

Purpose

While animal and in vitro data demonstrate vasodilatory effects of egg white-derived peptides, human studies are lacking. We investigated for the first time the effects of an egg ovalbumin-derived protein hydrolysate on blood pressure (BP) and cardiovascular risk.

Methods

A double-blind, placebo-controlled randomized crossover trial was implemented in 75 adults aged 50–70 years with systolic BP (130–≤ 150 mmHg). Participants were randomized to an egg ovalbumin-derived protein hydrolysate (3 g/day) or placebo (3 g/day). Participants completed two 6-week periods separated by a 3-week washout.

Results

Data from 65 participants with a mean systolic BP (135.1 ± 11 mmHg) were included. Mean office and central BP and arterial stiffness (assessed by carotid-femoral pulse wave velocity (cfPWV) or pulse wave analysis (PWA)) did not change over time and no significant differences were observed between the egg protein hydrolysate and placebo groups (P > 0.05). Similarly, no significant effects of this egg ovalbumin-derived protein hydrolysate on blood lipid and glucose concentrations (P > 0.05) were observed.

Conclusion

This is the first dietary intervention to investigate the effects of egg ovalbumin-derived protein hydrolysates on cardiovascular risk in humans. Despite promising findings from animal and in vitro studies, this RCT does not support the hypothesis that consumption of an egg ovalbumin-derived protein hydrolysate for 6 weeks in adults with a high-normal BP results in a reduction in BP or the modification of cardiovascular risk.

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Abbreviations

ACE:

Angiotensin-converting enzyme

AE:

Adverse events

BP:

Blood pressure

cfPWV:

Carotid to femoral pulse wave velocity

CVD:

Cardiovascular disease

NO:

Nitric oxide

PWA:

Pulse wave analysis

RCT:

Randomized controlled trial

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Acknowledgements

The authors thank all volunteers for participating in the study, and Dr Charlotte Grootaert (Dept of Food Safety and Food Quality, Ghent University, Belgium) and Dr Stefan Vorspooels (Flemisch Institute for Technological Research), Belgium for informing on the in vitro stability of this egg ovalbumin-derived peptide digestate fraction. This RCT was part of the EC funded BACCHUS [Beneficial effects of dietary bioactive peptides and polyphenols on cardiovascular health in humans] project (http://www.bacchus-fp7.eu/) which received funding from the European Union Seventh Framework Programme (FP7/2007–2013) under Grant Agreement no 321090. PAK received additional support from the Biotechnology and Biological Sciences Research Council (Food and Health Institute Strategic Programme Grant, BB/J004545/1).

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Authors and Affiliations

  1. Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, T12 YT20, Ireland

    Alice J. Lucey, Clara Heneghan, Edmund Manning & Máiréad E. Kiely

  2. Food and Health Programme, Institute of Food Research, Norwich Research Park, Norwich, UK

    Paul A. Kroon

Authors
  1. Alice J. Lucey
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  2. Clara Heneghan
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  3. Edmund Manning
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  4. Paul A. Kroon
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  5. Máiréad E. Kiely
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Contributions

MEK, AJL and PAK designed the study; MEK and AJL monitored the study, CH, EM and AJL conducted study visits, biochemical analysis and data entry. AJL and MEK analyzed and interpreted the data and wrote the manuscript. PAK modified the writing of the manuscript and read and approved the final manuscript.

Corresponding author

Correspondence to Alice J. Lucey.

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Conflict of interest

All authors have declared no conflicts of interest.

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Lucey, A.J., Heneghan, C., Manning, E. et al. Effect of an egg ovalbumin-derived protein hydrolysate on blood pressure and cardiovascular risk in adults with a mildly elevated blood pressure: a randomized placebo-controlled crossover trial. Eur J Nutr 58, 2823–2833 (2019). https://doi.org/10.1007/s00394-018-1832-9

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  • DOI: https://doi.org/10.1007/s00394-018-1832-9

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