Ovokinin, a vasorelaxing octapeptide derived from ovalbumin, significantly lowered the systolic blood pressure of spontaneously hypertensive rats (SHR) when orally administered as an emulsion in 30% egg yolk at a dose of 25mg/kg, this effect being larger than that of the peptide administered as a solution at a dose of 100mg/kg. Egg phospholipid, especially phosphatidylcholine, showed essentially the same effect as egg yolk. However, egg neutral lipid was ineffec-tive. Soybean phospholipid was less effective than egg phospholipid in potentiating the antihypertensive activity of ovokinin.
Japan Society for Bioscience, Biotechnology, and Agrochemistry