ACE inhibitors and functional foods [Angiotensin-I Converting Enzyme]
1998
Sugai, R. (Kanebo Ltd, Kanagawa (Japan). Cosmetic Laboratory)
Recently, numerous studies have demonstrated the biological activities of oligopeptides derived from food proteins, especially milk proteins. These results suggest that food proteins are potential precursors of biologically functional peptides as well as nutritional components. This report describes mainly studies of an antihypertensive peptide (Dodeca Peptide) obtained from tryptic hydrolysates of milk casein. The antihypertensive effect of the peptide was analysed by a tail-cuff method using spontaneously hypertensive rats (SHR). Oral administration of the peptide antagonized the pressure response to angiotensin I, resulting in a decrease in blood pressure. This antihypertensive effect was also studied in normotensive and mildly hypertensive volunteers. Blood pressure, pulse rate and clinical laboratory data after oral administration of the peptide were investigated. These results suggest the usefulness of the peptide as an ingredient of physiologically functional foods to prevent hypertension. Furthermore, the preventive effect of the peptide against cardiovascular diseases was studied in stroke-prone SHR. Dodeca Peptide was shown to limit circulatory diseases and to increase survival rate. These results suggest that the peptide is useful for preventing stroke. A beverage containing the antihypertensive peptide was developed. The Japanese Ministry of Health and Welfare approved the beverage as a "Food for Specified Health Use", and was launched with a labelled health claim last May.
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Эту запись предоставил University of Liège