Abstract
Abstract: Spent hens are egg-laying chicken reaching the end of their egg-laying cycle and are seen as a by-product to the egg industry. A spent hen muscle protein hydrolysate prepared by food-grade thermoase PC10F (SPH-T) has previously shown antihypertensive potential. In the present work, we further investigated its antihypertensive effect and underlying mechanisms in spontaneously hypertensive rats. There are three groups: untreated, low dose (250 mg SPH-T/kg/day body weight), and high dose (1,000 mg SPH-T/kg/day body weight). Oral administration of SPH-T over a period of 20 days reduced systolic blood pressure by 25.7 mm Hg (p < 0.001) and 11.9 mm Hg (p < 0.05), respectively, for the high- and low-dose groups. The high-dose treatment decreased the circulating level of angiotensin II (from 25.0 to 5.7 pg/ml) while increased angiotensin-converting enzyme 2 (ACE2) (from 1.3 to 3.3 IU/ml) and angiotensin (1–7) (from 37.0 to 70.1 pg/ml) significantly (p < 0.05). Furthermore, the high-dose group doubled the aortic expression of ACE2 while reduced the expression of angiotensin (Ang) II type 1 receptor (by 35%). Circulating inflammatory cytokines including tumor necrosis factor alpha and monocyte chemoattractant protein-1 as well as vascular inflammatory proteins including inducible nitric oxide synthase and vascular cell adhesion molecule-1 were attenuated by ∼15%–50% by the treatment; nitrosative stress (35%) and type I collagen synthesis (50%) in the aorta were also attenuated significantly (p < 0.05). Moreover, SPH-T possessed an umami taste (no obvious bitter taste) as analyzed by electronic tongue. Practical Application: Hypertension is a global health concern, afflicting more than 20% of adults worldwide. Uncovering the antihypertensive effect of spent hen protein hydrolysate underpinned its functional food nutraceutical applications for the prevention and treatment of hypertension.
| Original language | English |
|---|---|
| Pages (from-to) | 1292-1305 |
| Number of pages | 14 |
| Journal | Journal of Food Science |
| Volume | 87 |
| Issue number | 3 |
| DOIs | |
| State | Published - Mar 2022 |
Bibliographical note
Publisher Copyright:© 2022 Institute of Food Technologists®
Funding
Authors would like to thank Sareh Panahi for performing the animal surgery and Jody Levasseur and Amy Barr at the University of Alberta Cardiovascular Research Centre for coordinating the animal housing and telemetric blood pressure recording schedules. Special thanks to Ms. Anita Quon and Jenelle Chen for assisting with the tissue immunostaining experiments and data interpretation. This work was supported by Natural Sciences and Engineering Research Council of Canada, Egg Farmers of Canada, and Burnbrae Farms Ltd. The financial support received from Alberta Innovates Technology Futures, the Killam Trusts, and the American Oil Chemists? Society (AOCS) Thomas H. Smouse Memorial Fellowship was appreciated. SD, MP and FS are supported by the Stollery Children?s Hospital Foundation and the Alberta Women?s Health Foundation through the Women and Children?s Health Research Institute. Authors would like to thank Sareh Panahi for performing the animal surgery and Jody Levasseur and Amy Barr at the University of Alberta Cardiovascular Research Centre for coordinating the animal housing and telemetric blood pressure recording schedules. Special thanks to Ms. Anita Quon and Jenelle Chen for assisting with the tissue immunostaining experiments and data interpretation. This work was supported by Natural Sciences and Engineering Research Council of Canada, Egg Farmers of Canada, and Burnbrae Farms Ltd. The financial support received from Alberta Innovates Technology Futures, the Killam Trusts, and the American Oil Chemists\u2019 Society (AOCS) Thomas H. Smouse Memorial Fellowship was appreciated. SD, MP and FS are supported by the Stollery Children\u2019s Hospital Foundation and the Alberta Women\u2019s Health Foundation through the Women and Children\u2019s Health Research Institute.
| Funders |
|---|
| Alberta Women?s Health Foundation |
| Alberta Women’s Health Foundation |
| American Oil Chemists' Society |
| American Oil Chemists' Society |
| Burnbrae Farms Ltd. |
| University of Alberta Cardiovascular Research Centre |
| Women's & Children's Health Research Institute |
| Women and Children's Health Research Institute |
| Stollery Children’s Hospital Foundation |
| Egg Farmers of Canada |
| Natural Sciences and Engineering Research Council of Canada |
| Alberta Innovates - Technology Futures |
Keywords
- ACE2
- antihypertensive peptide
- bitterness
- blood pressure
- spent hen
- spontaneously hypertensive rats
- umami taste
ASJC Scopus subject areas
- Food Science