Mechanism for the Antihypertensive Effect of a Polysaccharide-glycopeptide Complex from<i>Lactobacillus casei</i>in Spontaneously Hypertensive Rats (SHR)

Furushiro, Masayoshi; Hashimoto, Shusuke; Hamura, Mahoko; Yokokura, Teruo

doi:10.1271/bbb.57.978

Cited by 20 publications

(10 citation statements)

References 3 publications

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“…(1990) reported an antihypertensive effect of a cell extract from L. casei . Compounds purified from the cell lysate were polysaccharide–glycopeptide complexes and had a molecular weight of 180 000 (Furushiro et al. 1993).…”

Section: Dairy Products As Carriers Of Bioactive Peptidesmentioning

confidence: 99%

“…Furushiro et al (1990) reported an antihypertensive effect of a cell extract from L. casei. Compounds purified from the cell lysate were polysaccharide-glycopeptide complexes and had a molecular weight of 180 000 (Furushiro et al 1993). However, the enhanced biosynthesis of prostaglandin I 2 and the resulting decrease in peripheral vascular resistance and not ACE-inhibitory activity was behind the antihypertensive action of these peptides, as suggested by Sawada et al (1990).…”

Section: Fermented Dairy Productsmentioning

confidence: 99%

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Bioactive peptides in dairy products

Choi

Sabikhi

Hassan

et al. 2011

Int J of Dairy Tech

146

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Bioactive peptides are hydrolysates with specific amino acid sequences that exert a positive physiological influence on the body. They are inert within the native protein, but once cleaved from the native protein by microbial or added enzymes and/or gastrointestinal enzymes during the digestive process, they apply their beneficial traits. Dairy products, particularly fermented products, are potential sources of bioactive peptides: several of them possess extra‐nutritional physiological functions that qualify them to be classified under the ‘Functional Foods’ label. Biological peptides in milk, the methods of their generation and their prevalence in dairy products are reviewed along with the reported health benefits and safety aspects.

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Section: Dairy Products As Carriers Of Bioactive Peptidesmentioning

confidence: 99%

Section: Fermented Dairy Productsmentioning

confidence: 99%

Bioactive peptides in dairy products

Choi

Sabikhi

Hassan

et al. 2011

Int J of Dairy Tech

146

View full text Add to dashboard Cite

show abstract

“…Fermented milk products, in addition to providing a source of both energy and nutrients, are also a source of biofunctional peptides that may impart improved health benefits when ingested. The beneficial health effects of fermented dairy products may be a result of the production of bacterial metabolites, such as cell wall components (Furushiro et al . 1990; 1993; Nakajima et al .…”

Section: Introductionmentioning

confidence: 99%

Bioactive peptides and lactic fermentations

Fitzgerald¹,

Murray

2006

Int J of Dairy Tech

295

175

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Milk proteins contain regions within their primary structures that encrypt for many latent biological activities. The beneficial health effects associated with some fermented dairy products may, in part, be attributed to the release of bioactive peptide sequences during the fermentation process. Peptides displaying opioid, mineral binding, cytomodulatory and hypotensive activities, for example, have been identified in cheese and yogurt. Much effort has to date concentrated on the release of angiotensin‐converting enzyme (ACE) inhibitory peptides due to their potential to act as hypotensive agents. Peptide fractions obtained by hydrophobic interaction chromatography of different cheese varieties (Blue, Camembert, Edam, Emmental, Gouda and Havarti) were reported to give systolic blood pressure (SBP) decreases in spontaneously hypertensive rats (SHR) ranging from 7.1 to 29.3 mm mercury (Hg). Skim milks fermented with various strains of Lactobacillus helveticus, and in one case also with Saccharomyces cerevisiae, have been reported to display SBP decreases in mildly hypertensive human volunteers ranging from 4.6 to 14.1 mmHg. These human hypotensive effects have, in part, been attributed to the release of potent casein‐derived tripeptide inhibitors of ACE during fermentation. In general, the likelihood of any bioactive peptide released during fermentation mediating a physiological response is dependent on the ability of that peptide to reach an appropriate target site. Therefore, peptides may need to be resistant to further degradation by gastrointestinal and serum proteinases/peptidases following oral ingestion in order to display a functional food effect.

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“…Cell wall polysaccharide-glycoprotein complexes of L. casei have also been reported to have antihypertensive activity in SHR and hypertensive rats (Sawada et al, 1990[35]; Furushiro et al, 1993[15]), it has been suggested that probiotic therapy may decrease blood pressure in cirrhosis via reducing intestinal permeability and bacterial translocation, decreasing the exposure of the immune system to intestinal bacteria and bacterial products and thereby reducing the inflammatory cytokines. Endotoxin is hypothesized to be originated from the intestinal tract as a result of increased gut permeability and bacterial translocation; in the study of Tandon et al (2009[37]), there was a trend in the reduction of plasma endotoxin levels which was resulted by probiotic therapy, suggesting that probiotics would be effective in enhancing the gut barrier function, but the magnitude of change might have not been detectable by the intestinal permeability technique utilization.…”

Section: Discussionmentioning

confidence: 99%