LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

Evaluation of Hypotensive and Antihypertensive Effects of Velvet Bean (Mucuna pruriens L.) Hydrolysates

Photo by nci from unsplash

Abstract Hypertension could cause significant worldwide health problems that affect 15–20% of all adults; according to National Health and Nutrition Examination Survey, about 29% of the adult population in the… Click to show full abstract

Abstract Hypertension could cause significant worldwide health problems that affect 15–20% of all adults; according to National Health and Nutrition Examination Survey, about 29% of the adult population in the United States are hypertensive. Recent research has shown that peptides derived from the hydrolysis of food proteins can decrease blood pressure. This study was carried out to evaluate the hypotensive and antihypertensive potential of Mucuna pruriens protein hydrolysates in in vitro and in vivo models. M. pruriens protein concentrate was prepared by wet fractionation and enzymatically hydrolyzed using Alcalase®, Flavourzyme®, and the sequential system Alcalase-Flavourzyme at different times (5–120 min). The biological potential was measured in vitro based on the IC50 value as well as in vivo effect, measuring the systolic (SBP) and diastolic (DBP) blood pressure in normotensive and antihypertensive Wistar-Kyoto rats by the tail-cuff method. Hydrolysis of M. pruriens protein concentrates with commerc...

Keywords: pruriens protein; antihypertensive effects; hypotensive antihypertensive; mucuna pruriens; evaluation hypotensive

Journal Title: Journal of Medicinal Food
Year Published: 2017

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.