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Antioxidant, angiotensin-converting enzyme inhibitory properties and blood-pressure-lowering effect of rice bran protein hydrolysates

AuthorsBrose Piotrowicz, Inajara Beatriz; Garcés Rimón, M. ; Moreno-Fernández, Silvia; Aleixandre, Amaya; Salas-Mellado, Myriam; Miguel, Marta
KeywordsDefatted rice bran
Antioxidant hydrolysates
Antihypertensive activity
Bioactive compounds
Hypertensive rats
Issue Date20-Jun-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9(6): 812 (2020)
AbstractThis research aimed to investigate the biological properties of different hydrolysates derived from industrial and laboratory defatted rice bran proteins. Industrial and laboratory defatted rice bran protein concentrates were hydrolyzed with alcalase or flavorzyme. The degree of hydrolysis (DH), oxygen radical absorbance capacity (ORAC), reducing power, total phenolic compounds (TPC), and angiotensin-converting enzyme (ACE) inhibitory activity, were determined in the hydrolysates and the molecular fractions lower than 3 kDa. Systolic blood pressure (SBP) was measured using the tail-cuff method before and after oral administration of 80 mg/kg of different rice bran protein hydrolysate (RBPH) fractions lower than 3 kDa in male spontaneously hypertensive rats (SHR) and normotensive Wistar–Kyoto (WKY) rats. The highest values of in vitro antioxidant activity and TPC were observed in RBPH with alcalase defatted by industry (RBPH2A), and, in all cases, these bioactivities were higher in the molecular fractions lower than 3 kDa. Once again, fractions lower than 3 kDa obtained with alcalase showed a potent ACE inhibitory activity (RBPH1A<3 and RBPH2A<3). The administration of RBPH1A<3 caused a significant decrease in the SBP in SHR, where the maximum decrease was reached at 8 h after administration. SBP in WKY rats was not modified after the administration of RBPH1A<3. These results suggest that the rice bran protein hydrolysates obtained from industry after treatment with alcalase could be an interesting source of bioactive peptides, with potential action on hypertension and other related pathologies.
DescriptionThis article belongs to the Special Issue Climate Changes and Global Warming—the Future of Food.
Publisher version (URL)https://doi.org/10.3390/foods9060812
Appears in Collections:(CIAL) Artículos
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