Antihypertensive effects of whey protein hydrolysate involve reshaping the gut microbiome in spontaneously hypertension rats

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-05-27 DOI:10.26599/FSHW.2022.9250164

Peipei Dou , Xiaoyi Li , Xiaoxiao Zou , Kai Wang , Lei Yao , Zhuo Sun , Hui Hong , Yongkang Luo , Yuqing Tan

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Abstract

Novel angiotensin-converting enzyme (ACE) inhibitory peptides were identified from whey protein hydrolysates (WPH) in vitro in our previous study and the antihypertensive abilities of WPH in vivo were further investigated in the current study. Results indicated that WPH significantly inhibited the development of high blood pressure and tissue injuries caused by hypertension. WPH inhibited ACE activity (20.81 %, P < 0.01), and reduced renin concentration (P < 0.05), thereby reducing systolic blood pressure (SBP) (12.63 %, P < 0.05) in spontaneously hypertensive rats. The increased Akkermansia, Bacteroides, and Lactobacillus abundance promoted high short chain fatty acid content in feces after WPH intervention. These changes jointly contributed to low blood pressure. The heart weight and cardiomyocyte injuries (hypertrophy and degeneration) were alleviated by WPH. The proteomic results revealed that 19 protein expressions in the heart mainly associated with the wingless/integrated (Wnt) signaling pathway and Apelin signaling pathway were altered after WPH supplementation. Notably, WPH alleviated serum oxidative stress, indicated by the decreased malondialdehyde content (P < 0.01), enhanced total antioxidant capacity (P < 0.01) and superoxide dismutase activity (P < 0.01). The current study suggests that WPH exhibit promising antihypertensive abilities in vivo and could be a potential alternative for antihypertensive dietary supplements.

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乳清蛋白水解物的降压作用涉及重塑自发性高血压大鼠的肠道微生物组

我们之前的研究在体外从乳清蛋白水解物（WPH）中鉴定出了新型血管紧张素转换酶（ACE）抑制肽，本研究则进一步研究了 WPH 在体内的抗高血压能力。结果表明，WPH 能明显抑制高血压的发展和高血压引起的组织损伤。WPH 能抑制自发性高血压大鼠的 ACE 活性（20.81%，P < 0.01），降低肾素浓度（P < 0.05），从而降低收缩压（SBP）（12.63%，P < 0.05）。WPH 干预后，Akkermansia、Bacteroides 和 Lactobacillus 数量的增加促进了粪便中短链脂肪酸含量的提高。这些变化共同促成了低血压。WPH减轻了心脏重量和心肌细胞损伤（肥大和变性）。蛋白质组学结果显示，补充WPH后，心脏中19种蛋白质的表达发生了改变，主要与无翼/整合（Wnt）信号通路和Apelin信号通路有关。值得注意的是，WPH能缓解血清氧化应激，表现为丙二醛含量降低（P < 0.01）、总抗氧化能力增强（P < 0.01）和超氧化物歧化酶活性提高（P < 0.01）。目前的研究表明，WPH 在体内具有良好的降压能力，可作为降压膳食补充剂的潜在替代品。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.