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Title

Effect of a casein hydrolysate containing novel peptides in hypertensive subjects

AuthorsRecio, Isidra ; Contreras, María del Mar; Gómez-Sala, B.; Campo, R. del
KeywordsHypertension
Clinical trial
Milk peptides
Issue Date2011
CitationFENS 2011
Abstract[Introduction]: Enzymatic hydrolysis of food proteins is an efficiently strategy to produce biological active peptides. Our group identified two alphas1-casein fragments with potent angiotensin-converting enzyme-inhibitory activity in vitro and antihypertensive effect and additional cardiovascular benefits in spontaneously hypertensive rats (SHR). Therefore. these results might be translated to humans to consider these peptides as a functional food ingredient to prevent hypertension with additional cardiovascular benefits. [Objectives]: To evaluate the antihypertensive activity of a foodgrade ingredient containing novel peptide sequences in humans. [Method/Design]: -Stability of the ingredient to atomisation, pasteurisation, incorporation to fermented products and dose in the different batches prepared for the human trial was evaluated by mass spectrometry. -The human trial was developed using a yoghurt drink enrichedwith the hydrolysate. A total of 71 hypertensive subjects (placebo and active substance groups) and 50 normotensive volunteers (only active substance) were enrolled. All subjects consumed one liquid yogurt (150 ml) per day during 6 weeks. [Results]: The active peptides were stable during the processes of atomization. homogenization and pasteurization. When the hydrolysate was incorporated into liquid yoghurt. no significant reduction of peptides was detected during the shelf-life of the product. The amount of the active peptides in the ingredient was between 2.5-3.1 mg.g hydrolysate. and the dose of active peptides administered during the trial ranged between 5.8 to 7.3 mg. After 6 weeks of consuming the yogurt containing the active ingredient. the hypertense patients showed a change in their systolic blood pressure of -12.5 mmHg with a confidence interval between 4.7 and 20.2 mmHg (p≤0.05). It has to be highlighted that no significant changes in blood pressure were detected in both the placebo and the normotensive groups. [Conclusions]: The beneficial effect of an active casein hydrolysate on hypertensive subjects has been demonstrated.
DescriptionResumen del trabajo presentado al 11th European Nutrition Conference celebrado en Madrid del 26 al 29 de octubre de 2011.-- et al.
URIhttp://hdl.handle.net/10261/114320
Appears in Collections:(CIAL) Comunicaciones congresos
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