2. Academic Validation
  3. Microencapsulation and modification of synthetic peptides of food proteins reduces the blood pressure of spontaneously hypertensive rats

Microencapsulation and modification of synthetic peptides of food proteins reduces the blood pressure of spontaneously hypertensive rats

  • J Agric Food Chem. 2003 Mar 12;51(6):1671-5. doi: 10.1021/jf020900u.
Tzy-Li Chen 1,  Yung-Chieh Lo,  Wei-Tze Hu,  Ming-Chang Wu,  Shui-Ten Chen,  Hung-Min Chang
Affiliations

Affiliation

  • 1 Graduate Institute of Food Science & Technology, National Taiwan University, Taipei 106-17, Taiwan.
PMID: 12617603 DOI: 10.1021/jf020900u
Abstract

Synthetic Peptides were microencapsulated into liposomes, cycled with a disulfide bond or modified with d-phenylglycine (d-phg) at the N-terminal, and their antihypertensive effects as orally administered (0.18 mM/kg body weight) to spontaneously hypertensive rats (SHR) were measured. The microencapsulated Leu-Lys-Pro reduced significantly the systolic blood pressures of SHR by 45 mmHg and showed a prolonged duration, revealing the significant protective effect of encapsulation. d-phg-Leu-Arg-Pro showed a duration about 2 h shorter than that of the peptide without modification. In addition, cyclic Leu-Arg-Pro peptide with a disulfide bond between the N- and C-terminal Amino acids reduced the systolic blood pressure of SHR by 35 mmHg and displayed a lengthy duration.

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