Effect of heat and enzymatic treatment on the antihypertensive activity of whey protein hydrolysates

• Published in: International dairy journal 2007-06, Vol.17 (6), p.632-640
• Main Authors: Lourenço da Costa, Elizabete, Antonio da Rocha Gontijo, José, Netto, Flavia Maria
• Format: Article
• Language: English
• Subjects: Angiotensin converting enzyme; animal models; antihypertensive effect; Biological and medical sciences; Blood pressure; denaturation; Enzymatic hydrolysis; enzymatic treatment; enzyme inhibition; Food industries; Functional foods; Fundamental and applied biological sciences. Psychology; heat treatment; Milk and cheese industries. Ice creams; protein hydrolysates; rats; whey protein; Whey protein isolate
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2006.09.003

The influence of heat and enzymatic treatments on the hypotensive activity of hydrolysates derived from whey protein isolate was examined. The whey protein isolate (WPI) was previously denatured at 65 or 95 °C and hydrolyzed using the enzymes Alcalase, α-chymotrypsin or Proteomix. The hydrolysates thus obtained were characterized and studied with regard to their angiotensin converting enzyme (ACE) inhibitory activity and hypotensive activity in spontaneously hypertensive rats (SHR). The enzyme α-chymotrypsin was found to produce hydrolysates with the highest ACE inhibitory activity. The hydrolysate that most effectively reduced blood pressure in SHR was obtained from WPI previously denatured at 65 °C and treated with the enzyme Alcalase. The hydrolysate with the highest ACE inhibitory activity was able to reduce the arterial blood pressure of the animals only after intraperitoneal administration, suggesting an interference of gastrointestinal enzymes in the absorption of active peptides from this hydrolysate.