Absorption‐enhancing Treatments for Antihypertensive Activity of Oligopeptides from Tuna Cooking Juice: In Vivo Evaluation in Spontaneously Hypertensive Rats

Abstract

The aim of this study was to evaluate the absorption-enhancing effect for antihypertensive activity of an angiotensin I-converting enzyme (ACE) inhibitory oligopeptides in spontaneously hypertensive rats (SHR). The oligopeptides OA3, derived from tuna cooking juice, significantly reduced systolic blood pressure (SBP) in SHR at the doses of 0.5, 0.75, and 1.0 g/kg body weight; their efficacies were exhibited in a dose-dependent manner. Emulsification, microencapsulation, and lipophilization were applied to enhance the antihypertensive activity of OA3 at the dose of 0.5 g/kg body weight in SHR individually. Lipophilization revealed most effectively by 16 mm Hg in SBP in SHR 4 h after oral administration; the significant different effect lasted more than 6 h. Such efficacy is greater than that from no further treated OA3 with the dose of 1.0 g/kg body weight. Enhancing treatments by using 30% gum Arabic and 30% lecithin exhibited minor effects by 13 and 11 mm Hg, respectively. Results imply that these additional treatments could further enhance and extend the antihypertensive effect of OA3 oligopeptides. This suggests that absorption-enhancing treatments improve the bioavailability of oligopeptides to exhibit higher antihypertensive effect. Furthermore, these enhancing effects may be brought about by the changes in cell membrane permeation or the protection of oligopeptides.

In Silico and In Vitro Analyses of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Protein Hydrolysates from Taiwan Mackerel (Scomber australasicus) Steaming Juice

“…By referring to the method of Ko et al [ 18 ], MSJ was sealed in a vacuum bag and stored overnight in the refrigerator at 4 °C. The oil floated on top of the MSJ was removed by filtration and the mixture was centrifuged at 5000× g for 15 min (4 °C).…”

“…In recent years, many studies were conducted on protein hydrolysates in steaming juice. Findings indicated that salmon steaming juice was consisted of antioxidant, hypoglycemic, antihypertensive, anti-cancer, and other physiological activities [ 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. In addition, mackerel steaming juice (MSJ) contained antibacterial, antioxidant, and other physiological activities [ 19 , 20 , 21 , 22 ].…”

Improving Health-Promoting Effects of Food-Derived Bioactive Peptides through Rational Design and Oral Delivery Strategies

“…Although the different approaches were feasible, the enhancing effect provoked by encapsulation in liposomes was more effective than those of surfactants and mucoadhesive substances. Liposomes at a half-dose of that of the non-encapsulated oligopeptides exerted a higher reduction in SBP and long-lasting effect in SHRs [103]. Later on, and with the aim of reducing cholesterol concentration in liposomes, the suitability of phytosterol instead of cholesterol for encapsulating tuna cooking juice oligopeptides was evaluated.…”

The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-β-sitosterol or stigmasterol

“…Antihypertensive activity of the strongest ACE-inhibiting fraction (OA3 oligopeptides) from orientase hydrolysate can be improved by encapsulated in liposomes (Ko, Cheng, Hsu, & Hwang, 2006). OA3 is composed of hydrophilic peptides with IC 50 = 0.21 mg protein/ml (Hwang & Ko, 2004).…”