Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45051
標題: A study of in vivo antihypertensive properties of enzymatic hydrolysate from chicken leg bone protein
作者: Cheng, F.Y.
林亮全
Wan, T.C.
Liu, Y.T.
Lai, K.M.
Lin, L.C.
Sakata, R.
關鍵字: animal by-product
antihypertension
chicken bones
hydrolysis
angiotensin-converting enzyme
spontaneously hypertensive-rats
inhibitory peptides
blood-pressure
frame protein
food proteins
skin
prevention
captopril
fish
期刊/報告no:: Animal Science Journal, Volume 79, Issue 5, Page(s) 614-619.
摘要: Numerous attempts have been made to develop angiotensin I converting enzyme (ACE) inhibitors from various sources of food protein. Generally chicken leg bones are discarded after industrial chicken meat processing without any substantial benefit. In previous studies, chicken leg bone proteins were hydrolyzed by various enzymes and the results demonstrated that Alcalase hydrolysates have considerable ACE inhibiting activities. In this study, the best ACE inhibitory hydrolysate (A4) (which was derived from chicken leg bone protein by Alcalase after 4 h incubation) was orally administrated (50 mg/kg bw) in spontaneously hypertensive rats (SHRs) to investigate its antihypertensive effects. After oral administration of A4, a maximal reduction activity of about 26 mmHg was found at 4 h and maintained to 8 h. Moreover, SHRs treated with A4 (50 mg/kg bw/day) for eight weeks exhibited a reduction in systolic blood pressure, which is as significant as the effects of Captopril (P < 0.05). These results suggested that chicken leg bones have a high potential for utilization to develop ACE inhibitors as potential food ingredients intended to alleviate hypertension.
URI: http://hdl.handle.net/11455/45051
ISSN: 1344-3941
文章連結: http://dx.doi.org/10.1111/j.1740-0929.2008.00571.x
Appears in Collections:動物科學系

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