Hypotensive Effects of Peptide Substances Separated from Different Protein Sources in Foods Given SHRSP and SHR

概要

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We have reported that a diet containing white fish meal, casein, euphausia, beef or soy bean cake as a protein source could markedly depress the elevation of blood pressure, prevent the incidence of stroke, and elongate the life span of SHRSP. Therefore, we assumed that there were some hypotensive substances in the physiologically digested products of the above-mentioned protein sources, and investigated the effects of these products as digested by pepsin, trypsin, or trypsin following pepsin on blood pressure in hypertensive rats (SHRSP, SHR and renal hypertensive rats). The digested products were fractionated by gel filtration on Sephadex G-25 fine, and eluted with distilled water. These fractions were generally considered peptide substances because of their colouration due to a Biuret reaction and their location in the gel filtration. Some fractions showed a hypotensive effect when administered intravenously or intragastrically in hypertensive rats, but did not show it in normotensive rats. These results suggest that white fish meal, casein, euphausia, beef and soy bean cake used as protein sources are digested by pepsin in the stomach, and/or trypsin in the duodenum, and hydrolyzed into amino acids and peptides, and that there are hypotensive substances in these peptides which are absorbed and play a role in the slowing of the elevation of blood pressure and in the prevention of stroke.
近畿大学の論文
1978-06-28