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

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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.

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Acknowledgements

This work was supported by a grant (no. 2001DEA20022) from Special Foundation of Basic Research of Science and Technology for Central Research Institute of China.

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Authors and Affiliations

  1. College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, Jiangxi, 330045, P.R. China

    Guan-Hong Li

  2. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, 170 Huihe Road, Wuxi, Jiangsu, 214036, P.R. China

    Yong-Hui Shi, Huan Liu & Guo-Wei Le

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  1. Guan-Hong Li
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  2. Yong-Hui Shi
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  3. Huan Liu
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  4. Guo-Wei Le
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Correspondence to Guan-Hong Li.

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Li, GH., Shi, YH., Liu, H. et al. Antihypertensive effect of alcalase generated mung bean protein hydrolysates in spontaneously hypertensive rats. Eur Food Res Technol 222, 733–736 (2006). https://doi.org/10.1007/s00217-005-0147-2

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  • DOI: https://doi.org/10.1007/s00217-005-0147-2

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