Abstract：
:The aim of this work was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo. We also tested the effect of protection against gastrointestinal digestion (GID) exerted by an O:W emulsion on the integrity of the antihypertensive peptides. All samples tested produced a decrease in blood pressure (SBP). The animals treated with emulsion (GE) and emulsion + peptide (GE+VIKP) showed the most significant reduction in the SBP (42 ± 2 mmHg and 35 ± 2 mmHg, respectively). The results presented suggest that after GID, a variety of peptides with biological activities were released or were resistant to this process. These peptides play a role in the regulation of the SBP by acting on plasma ACE, plasma renin and the vascular system. These results support the use of amaranth protein/peptides in the elaboration of functional foods for hypertensive individuals.
journal_name
Food Chemjournal_title
Food chemistryauthors
Suárez S,Aphalo P,Rinaldi G,Añón MC,Quiroga Adoi
10.1016/j.foodchem.2019.125601subject
Has Abstractpub_date
2020-03-05 00:00:00pages
125601eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31725-Xjournal_volume
308pub_type
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