Abstract
BackgroundWe have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore, the objectives of the study were to determine the effects of long term administration of fried whole egg hydrolysate and its fractions (i.e. egg white and egg yolk) on regulation of blood pressure and associated factors in cardiovascular disease such as plasma lipid profile and tissue oxidative stress.Methods and ResultsWe used spontaneously hypertensive rats (SHR), an animal model of essential hypertension. Hydrolysates of fried egg and its fractions were prepared by simulated gastro-intestinal digestion with pepsin and pancreatin. 16–17 week old male SHRs were orally administered fried whole egg hydrolysate, non-hydrolyzed fried whole egg, egg white hydrolysate or egg yolk hydrolysates (either defatted, or not) daily for 18 days. Blood pressure (BP) and heart rate were monitored by telemetry. Animals were sacrificed at the end of the treatment for vascular function studies and evaluating plasma lipid profile and tissue oxidative stress. BP was reduced by feeding fried whole egg hydrolysate but not by the non-hydrolyzed product suggesting a critical role for in vitro digestion in releasing anti-hypertensive peptides. Egg white hydrolysate and defatted egg yolk hydrolysate (but not egg yolk hydrolysate) also had similar effects. Reduction in BP was accompanied by the restoration of nitric oxide (NO) dependent vasorelaxation and reduction of plasma angiotensin II. Fried whole egg hydrolysate also reduced plasma levels of triglyceride although it was increased by the non-hydrolyzed sample. Additionally the hydrolyzed preparations attenuated tissue oxidative stress.ConclusionOur results demonstrate that fried egg hydrolysates exert anti-hypertensive effects, improve plasma lipid profile and attenuate tissue oxidative stress in vivo.
Highlights
Hypertension, defined as the persistent elevation of systolic/diastolic blood pressure over 140/90 mmHg, is a major risk factor for developing cardiovascular diseases [1]
The changes to mean arterial blood pressure (MAP) involved reductions at the level of both Systolic blood pressure (SBP) and diastolic blood pressure (DBP) which were significantly lower in fried whole egg hydrolysate (FWE-H) treated animals compared to the control group (Fig. 1B and C)
FWE-H did not alter heart rate (HR) compared to the control group (Fig. 1D)
Summary
Hypertension, defined as the persistent elevation of systolic/diastolic blood pressure over 140/90 mmHg, is a major risk factor for developing cardiovascular diseases [1]. Our further study showed that the fried whole egg digest could lower blood pressure in spontaneously hypertensive rats (SHRs) in a 3-day trial [10]. The long-term effects of this digest on regulating blood pressure and other cardiovascular parameters remain unknown. We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. The long-term effects of this hydrolysate and its fractions on blood pressure are not known. The objectives of the study were to determine the effects of long term administration of fried whole egg hydrolysate and its fractions (i.e. egg white and egg yolk) on regulation of blood pressure and associated factors in cardiovascular disease such as plasma lipid profile and tissue oxidative stress. BP was reduced by feeding fried whole egg hydrolysate but not by the nonhydrolyzed product suggesting a critical role for in vitro digestion in releasing anti-
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
