TY - JOUR
T1 - Antihypertensive effect of spent brewer yeast peptide
AU - Amorim, M.
AU - Marques, C.
AU - Pereira, J. O.
AU - Guardão, L.
AU - Martins, M. J.
AU - Osório, H.
AU - Moura, D.
AU - Calhau, C.
AU - Pinheiro, H.
AU - Pintado, M.
N1 - Funding Information:
This work was supported by Agência de Inovação – ADI, Quadro de Referência Estratégico Nacional (QREN, Portugal) through project ACTIPEP (QREN-ADI 11531). Financial support for M. Amorim was provided by the PhD scholarship ref. SFRH/BD/81901/2011 , and National Funds from FCT through project UID/Multi/50016/2013, both by Fundação para a Ciência e Tecnologia, Portugal. And, the excellent assistance of the technicians from the animal facilities (Faculdade de Medicina da Universidade do Porto) with the animal handling and treatment is gratefully acknowledged.
Funding Information:
This work was supported by Ag?ncia de Inova??o ? ADI, Quadro de Refer?ncia Estrat?gico Nacional (QREN, Portugal) through project ACTIPEP (QREN-ADI 11531). Financial support for M. Amorim was provided by the PhD scholarship ref. SFRH/BD/81901/2011, and National Funds from FCT through project UID/Multi/50016/2013, both by Funda??o para a Ci?ncia e Tecnologia, Portugal. And, the excellent assistance of the technicians from the animal facilities (Faculdade de Medicina da Universidade do Porto) with the animal handling and treatment is gratefully acknowledged.
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/1
Y1 - 2019/1
N2 - Numerous studies have investigated dietary approaches to prevent chronic lifestyle-related diseases, including hypertension. Spent brewer's yeast is the second largest byproduct originated by the brewing industry and it deserves considerable attention because of its high nutritional value, ca. 40% of its dry mass is rich in protein which can be hydrolyzed into biologically active peptides. To upgrade this byproduct, the aim of this study was initially in vitro assessment of biological properties, e.g. ACE inhibition and antioxidant activity, and then, the in vivo effect in short-term oral antihypertensive effect of hydrolyzed yeast fractions on a well characterized model to study hypertension - Spontaneously Hypertensive Rats (SHR). Here, it was demonstrated that the fraction with molecular weight below 3 kDa containing tri and tetra- peptides with hydrophobic amino acid residues – SPQW, PWW and RYW, causes the most noticeable decrease in systolic, diastolic and mean blood pressure of SHR and shows highest antioxidant effect. These properties highlight the potential use of yeast extract as nutraceutical or functional food ingredient for the management and treatment of hypertension with antioxidant effect.
AB - Numerous studies have investigated dietary approaches to prevent chronic lifestyle-related diseases, including hypertension. Spent brewer's yeast is the second largest byproduct originated by the brewing industry and it deserves considerable attention because of its high nutritional value, ca. 40% of its dry mass is rich in protein which can be hydrolyzed into biologically active peptides. To upgrade this byproduct, the aim of this study was initially in vitro assessment of biological properties, e.g. ACE inhibition and antioxidant activity, and then, the in vivo effect in short-term oral antihypertensive effect of hydrolyzed yeast fractions on a well characterized model to study hypertension - Spontaneously Hypertensive Rats (SHR). Here, it was demonstrated that the fraction with molecular weight below 3 kDa containing tri and tetra- peptides with hydrophobic amino acid residues – SPQW, PWW and RYW, causes the most noticeable decrease in systolic, diastolic and mean blood pressure of SHR and shows highest antioxidant effect. These properties highlight the potential use of yeast extract as nutraceutical or functional food ingredient for the management and treatment of hypertension with antioxidant effect.
KW - Angiotensin-converting enzyme
KW - Antihypertensive peptides
KW - Antioxidant peptides
KW - Food peptides
KW - Hypertension
KW - Spent brewer yeast
UR - http://www.scopus.com/inward/record.url?scp=85055738053&partnerID=8YFLogxK
U2 - 10.1016/j.procbio.2018.10.004
DO - 10.1016/j.procbio.2018.10.004
M3 - Article
AN - SCOPUS:85055738053
SN - 1359-5113
VL - 76
SP - 213
EP - 218
JO - Process Biochemistry
JF - Process Biochemistry
ER -