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

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 IC 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 commercial enzymes generated extensive hydrolysates with angiotensin-converting enzyme (ACE-I) inhibitory activity (IC: 0.589-0.993 mg/mL) and hypotensive (SBP: 0.6-47.43%, DBP: 1.94-43.47%) and antihypertensive (SBP: 8.84-27.29% DBP: 16.1-29.37%) effect. These results indicate that Mucuna pruriens protein hydrolysate (MPPH) could be used as a functional ingredient to prevent blood pressure increase.

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

“…Thus, during the initial stage of enzymatic hydrolysis, the hydrolysis degree increased, and the content of antioxidant peptides and the DPPH radical scavenging activity also increased. At the later stage of enzymatic hydrolysis, some long-chain antioxidant peptides can be hydrolyzed, which might have caused the decrease in DPPH radical scavenging activity (Chel-Guerrero et al 2016). These findings indicated that time is also an important factor in the hydrolyzation of duck meat.…”

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

“…The antihypertensive effects of the hydrolysates were sustained at all time points throughout the experiments, in line with the effect induced by the administration of captopril ( p < 0.05 for all treatments, except water, compared to basal values (time zero)) ( Figure 3 ). Similar antihypertensive effects have been reported using food-protein hydrolysates derived from sources others than chickpeas, such as amaranth (about 59 mmHg of systolic blood pressure reduction after 6 h of the hydrolysate administration; [ 4 ], flaxseed (−29 mmHg at 4 h [ 33 ]), lima bean (51% systolic blood pressure reduction after two weeks of daily supplementation of the hydrolysates; [ 34 ]), velvet bean (8.84–27.29% of systolic blood pressure reduction after 0–140 min of the hydrolysates administration; [ 35 ]), rice bran (−34 mmHg systolic blood pressure reduction after 6 h of the hydrolysate administration; [ 36 ]), and pigeon pea (−33 mmHg after 4 h of the hydrolysate administration [ 37 ]). Overall, the results show that both the unextruded and the extruded chickpea protein hydrolysates not only have the potential to inhibit ACE-I in vitro, but also have the potential to lower the systolic blood pressure in spontaneously hypertensive rats.…”

In vitro renin–angiotensin system inhibition and in vivo antihypertensive activity of peptide fractions from lima bean (Phaseolus lunatus L.)

“…In another study, Chel‐Guerrero et al assessed M. pruriens ‐derived hydrolysates produced separately with the Alcalase® and Flavourzyme® enzymes at different hydrolysis times. At a 5 mg kg −1 concentration, the Alcalase® hydrolysates produced at 90 min reduced BP by 25.53 ± 5.46%, although this did not differ ( P > 0.05) from the Flavourzyme® hydrolysates produced at 90 min (29.37 ± 13.03%) or the Captopril® control (28.56 ± 5.23%).…”

“…5 Different peptides derived from several legumes (e.g. velvet bean Mucuna pruriens, 7 cowpea Vigna unguiculata and Jamapa bean Phaseolus vulgaris), exhibit antihypertensive activity. 8,9 Lima bean Phaseolus lunatus has a high nutrient content and is a potential source of bioactive 782 www.soci.org NA Ciau-Solís, JJ Acevedo-Fernández, D Betancur-Ancona peptides with antihypertensive, antithrombotic, anticancer and antimicrobial activities.…”