乳清蛋白肽对高血压大鼠血压及血管紧张素转化酶(ACE)活性的影响  

Effects of Whey Peptides on Blood Pressure and Angiotensin I Converting Enzyme in Spontaneously Hypertensive Rats

作　　者：包怡红[1] 徐思源[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品科学》2007年第11期551-554,共4页Food Science

基　　金：哈尔滨市科委青年基金项目(2003AFQXJ020)

摘　　要：采用碱性蛋白酶、胰蛋白酶水解乳清蛋白制备ACE抑制肽,研究乳清蛋白肽对原发性高血压鼠(SHR)的血压及血管紧张素转化酶(angiotensin I converting enzyme,ACE)活性的影响。结果表明,随着乳清多肽摄入量的增加(40、80、160mg/kg),各组大鼠血压得到下降(172±8、165±7、162±9mmHg),并均在灌胃后2～3h达到最低,血压下降幅度达到最大(为-36±9mmHg);同时ACE活性显著降低(85.62±5.23、75.52±7.35、61.46±8.74U/μl,p<0.05)。实验证明乳清水解肽有显著的降血压效果。ACE inhibitory peptides were prepared from whey protein by composite enzyme （alcalase and trypsin）, and effects of peptides on blood pressure of the spontaneously hypertensive rats and angiotensin I converting enzyme（ACE） active were studied in this paper. Results showed that the peptides concentrations were 40, 80 and 160 mg/kg in vivo could depress blood pressure to 172± 8, 165 ± 7, 162 ± 9 mmHg and the lowest number is - 36 ± 9 mmHg after administration 2 hours. At the same time ACE activity decreased with 85.62 ± 5.23, 75.52 ± 7.35, 61.46 ± 8.74 U/μ1（p 〈 0.05）. These results testified that the peptides had apparent effects on depressing blood pressure.

关 键 词：乳清蛋白 ACE抑制肽 SHR ACE活性 

分 类 号：Q516[生物学—生物化学]