Effect of arginine : lysine ratio in free amino acid and protein form on<scp>l</scp>-NAME induced hypertension in hypercholesterolemic Wistar rats

Vallabha, Vishwanath S; Tapal, Arun; Sukhdeo, Shinde Vijay; Govindaraju, K.; Tiku, Purnima Kaul

doi:10.1039/c6ra13632j

Cited by 25 publications

(18 citation statements)

References 45 publications

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“…The Arginine/Lysine ratios (0.75 to 0.93) obtained in this work were higher than 0.44 reported for casein protein isolate (Mundi and Aluko, 2012). A high ratio of Arginine/Lysine in the diet produces beneficial hypocholesterolemic effects, improving cardiovascular health (Malomo et al, 2014), and also helps in hypertension regulation (Vallabha et al, 2016). Thus, the present results showed that M. myristica seed protein might have positive effects on the cardiovascular system.…”

Section: The Effect Of Thermal Processing On Protein Quality Parameterscontrasting

confidence: 62%

The effect of thermal processing on the protein quality of Monodora myristica (Gaertn.)Dunal seeds

Agiriga

Siwela

2018

Acta Sci Pol Technol Aliment

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Section: The Effect Of Thermal Processing On Protein Quality Parameterscontrasting

confidence: 62%

The effect of thermal processing on the protein quality of Monodora myristica (Gaertn.)Dunal seeds

Agiriga

Siwela

2018

Acta Sci Pol Technol Aliment

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“…Therefore, it is tempting to speculate that the reduction of lysine levels in CAF-H2 rats could improve NO bioavailability and partly explain the improvement in SBP that was observed in these animals. In fact, supplementation with free amino acids or protein isolate with a high arginine/lysine ratio reduced SBP and angiotensin-I converting enzyme activity and increased plasma nitrate levels when compared to vehicle supplementation in hypertensive rats [55]. Furthermore, we also found decreased levels of glutamine in CAF-H2, which has been shown to be an important precursor for de novo synthesis of arginine [56].…”

Section: Discussionmentioning

confidence: 55%

Metabolomics Elucidates Dose-Dependent Molecular Beneficial Effects of Hesperidin Supplementation in Rats Fed an Obesogenic Diet

et al. 2020

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Metabolic syndrome (MetS) is a global epidemic concern. Polyphenols are proposed as good candidates for its prevention, although their mechanisms are not fully understood. The gut microbiota seems to play a key role in polyphenol beneficial effects. Here, we assessed the effects of the citrus polyphenol hesperidin combining an untargeted metabolomics approach, which has an inherent potential to elucidate the host-microbiome interplay, with extensive anthropometric and biochemical characterizations and integrating metabolomics results with our previous 16S rRNA bacterial sequencing data. The rats were fed either a standard or an obesogenic cafeteria diet (CAF) for 17 weeks. After nine weeks, rats were supplemented with vehicle; low- (H1), or high- (H2) hesperidin doses. CAF animals developed MetS features. Hesperidin supplementation in CAF rats decreased the total cholesterol, LDL-C, and free fatty acids. The highest hesperidin dose also ameliorated blood pressure, insulin sensitivity, and decreased markers of arterial stiffness and inflammation. Metabolomics revealed an improvement of the lipidomic profile, decreases in circulating amino acids, and lower excretions of inflammation- and oxidative stress-related metabolites. Bacteroidaceae increases in the CAF-H2 group paralleled higher excretions of microbial-derived metabolites. Overall, our results provide detailed insights into the molecular effects of hesperidin on MetS and suggest that it is a promising prebiotic for the treatment of MetS and related conditions.

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“…Furthermore, samples produced by steaming (S + A) contained significant amounts of arginine + lysine (12.27–12.64/100 g). The respective amino acids have been associated with beneficial hypocholesterolemic effects in improving cardiovascular health and helps in hypertension regulation (Malomo, He, & Aluko, ; Vallabha, Tapal, Sukhdeo, Govindaraju, & Tiku, ). Several nutritional parameters were determined using amino acid composition data for samples and FAO/WHO/UNU guidelines (Table ).…”

Section: Resultsmentioning

confidence: 99%

Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

Naiker

Baijnath

Amonsou

et al. 2019

J Food Process Preserv

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The study conducted was focused on investigating the effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from hyacinth bean. This was for obtaining value‐added legume‐derived protein ingredients for potential food applications. Protein isolates prepared by isoelectric precipitation from legume grains subjected to steaming and dehydration prior to soaking, respectively, displayed traits of high‐quality proteins. The major protein polypeptides present among samples were vicilin (7S) and legumin (11S). Steaming was identified useful for producing protein ingredients for nutritional intervention with potential health benefits. Samples recorded improved Fischer's ratio (1.57–1.78), BCAA to tyrosine ratio (3.51–4.28), predicted biological values (44.84–54.70), foaming, and emulsion properties. Dehydration extensively preserved the nutritional qualities and functionality of steamed samples. Findings have the potential to diversify the use of hyacinth bean and help improve the competitiveness of the legume grain sector. Practical applications This study presents how processing strategies (soaking, steaming, and dehydration) may be employed for obtaining legume‐derived protein ingredients with improved nutritional quality and functional properties for potential food applications. The underutilization of many indigenous crops is mainly attributed to both limited research and marketing. Thus, research findings could potentially improve the value of hyacinth bean by diversifying its use and help improve the competitiveness of the legume grain sector. This could be achieved through demand for possible food applications that require protein enrichment. Furthermore, results may assist in broadening dehydration technology preferences in existing markets for obtaining legume grain‐based ingredients or products with maximum quality.

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Effect of arginine : lysine ratio in free amino acid and protein form onl-NAME induced hypertension in hypercholesterolemic Wistar rats

Abstract: Arginine : lysine in the ratio of 5 : 1 plays an important role in cardiovascular diseases, especially as a nitric oxide precursor leading to vasodilation and inhibiting angiotensin-I converting enzyme in renin angiotensin system.

Cited by 25 publications

References 45 publications

The effect of thermal processing on the protein quality of Monodora myristica (Gaertn.)Dunal seeds

The effect of thermal processing on the protein quality of Monodora myristica (Gaertn.)Dunal seeds

Metabolomics Elucidates Dose-Dependent Molecular Beneficial Effects of Hesperidin Supplementation in Rats Fed an Obesogenic Diet

Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

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