Sardine Peptide with Angiotensin I-Converting Enzyme Inhibitory Activity Improves Glucose Tolerance in Stroke-Prone Spontaneously Hypertensive Rats
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概要
- 論文の詳細を見る
An enzymatic hydrolysate of sardine protein (sardine peptide, SP) derived from sardine muscle possesses angiotensin I-converting enzyme (ACE) inhibitory activity. In the present study, we investigated the effect of SP on the blood glucose levels in stroke-prone spontaneously hypertensive rats (SHRSPs). Ten-week-old SHRSPs were assigned to three groups. The control group was given tap water for 4 weeks, while the experimental groups were given water containing SP (1 g/kg/d) or an ACE inhibitor, captopril (8 mg/kg/d). Treatment with SP and captopril decreased ACE activity in the kidney, aorta, and mesentery. There were no differences in fasting blood glucose levels among the three groups, whereas SP and captopril administration significantly suppressed the increase in blood glucose after glucose loading in the control SHRSPs. No difference was observed in plasma insulin levels among the three groups. Thus treatment with captopril and ACE-inhibitory sardine peptides ameliorated the glucose tolerance of this rat strain.
- 社団法人 日本農芸化学会の論文
- 2009-10-23
著者
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MURAKAMI Tetsuo
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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KATO Hisanori
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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Murakami Tetsuo
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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OSAJIMA Katsuhiro
Research Laboratories, Senmi Ekisu Co.
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Kato Hisanori
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Life Sciences The Univ
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Otani Lila
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Murakami Megumi
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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NINOMIYA Toshio
Research and Development Department, Senmi Ekisu Co., Ltd.
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Ninomiya Toshio
Research And Development Department Senmi Ekisu Co. Ltd.
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Osajima Katsuhiro
Research And Development Department Senmi Ekisu Co. Ltd.
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MURAKAMI Tetsuo
Department of Food and Nutrition Faculty of Agriculture Kinki University
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