Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Antihypertensive Effect of an Enzymatic Hydrolysate of Chicken Essence Residues
Yi-Hong CHENYu-Hui LIUYung-Hsiang YANGHsiao-Hui FENGChien-Ti CHANGChu-Chin CHEN
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JOURNAL OPEN ACCESS

2002 Volume 8 Issue 2 Pages 144-147

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Abstract
Enzymatic hydrolysates with antihypertensive activity were obtained from the leftover residues of a chicken essence factory. Among many proteases tested, Alcalase was found to be the best to produce high angiotensin I-converting enzyme (ACE) inhibitory activity in vitro. The in vivo experiment revealed that a 3% supplement of the Alcalase-treated hydrolysate of chicken essence residues added to the control diet fed to spontaneously hypertensive rat (SHR) lowered the systolic blood pressure (SBP) of the rats after 16 weeks of treatment and at 1 week post-treatment. Repression of ACE activity of the aorta was suggested to be the reason for the antihypertensive effect of the Alcalase-treated hydrolysate of chicken essence residues.
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© 2002 by Japanese Society for Food Science and Technology

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