Antihypertensive effect of spent brewer yeast peptide |
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| Affiliation: | 1. CIMAR/CIIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal;2. Departamento de Biologia, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, Edifício FC4, 4169-007 Porto, Portugal;3. Departamento de Zoología, Facultad de Ciencias, Universidad de Granada, Campus Fuentenueva s/n, 18071 Granada, Spain;4. IPMA, Aquaculture Research Centre/Estação Piloto de Piscicultura de Olhão, Olhão, Portugal;5. Unicer Bebidas, SA, Via Norte, Leça do Balio, Portugal;1. Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal;2. LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal;3. UCIBIO/REQUIMTE, Departamento de Ciências Biológicas, Laboratório de Toxicologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal;4. Primor Charcutaria-Prima S.A., Av Santiago de Gavião, 1142, 4760-003 V.N. Famalicão, Portugal;5. UNICER − Bebidas de Portugal, SA, Leça do Balio, 4466-955 S. Mamede de Infesta, Portugal |
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| Abstract: | 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. |
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| Keywords: | Antihypertensive peptides Antioxidant peptides Angiotensin-converting enzyme Spent brewer yeast Hypertension Food peptides |
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