한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제25권6호
  • /
  • Pages.1031-1036
  • /
  • 1996
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

대두 가수분해물에서 분리한 UF-peptide가 in vivo에서 자발성 고혈압 흰쥐의 혈압 강하에 미치는 영향

Effect of Soybean Hydrolysate on Hypertension in Spontaneously Hypertensive Rats

  • 유리나 (울산대학교 식품영양학과) ;
  • 박수아 (울산대학교 식품영양학과) ;
  • 정대균 (경희대학교 유전공학과 및 유전공학연구소) ;
  • 남희섭 (농심 기술개발 연구소) ;
  • 신재익 (농심 기술개발 연구소)
  • 발행 : 1996.12.01
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초록

대두 가수분해물인 UF-peptide in vivo에서 혈압강하 효과를 나타낼 수 있는지를 조사하기 위해, 실험동물로서 고혈압 모델인 자발성 고혈압 흰쥐(spontaneously hypertensive rat, SHR)를 대상으로 UF-peptide를 0, 3, 10%가 되도록 첨가한 식이 UF-Peptide로 6주간 사육하여 SHR의 혈압강하에 미치는 영향, 혈중 지질 수준 및 혈관조직 중 angiotensin I converting enzyme(ACE) 활성 등을 조사하였다. 그 결과, UF-peptide는 자발성 고혈압쥐의 혈압을 강하시키는 효과가 있었으며, 이 효과는 혈중 총 콜레스테롤 및 중성 지질 등의 지질 개선작용, 흉부동맥의 ACE 활성 저해작용을 통해 발현되는 것으로 추정되었다.

Effect of soybean hydrolysate prepared by ultrafiltration(UF-peptide) was evaluated regarding its action on blood pressure, selected biochemical changes in spontaneously hypertensive rats(SHR). Male SHR were divided into three groups and fed diet with 0, 3, 10% UF-peptide for 6 weeks. Development of hypertension was determined by tail cuff method during the experimental period. After the experimental period, angiotension I converting enzyme(ACE) activity in serum and vascular tissue, and lipids level in serum were measured. Spontaneous elevation of blood pressure was suppressed by the UF-peptide supplementation after two weeks of feeding. After five weeks of feeding the development of hypertension was significantly inhibited in the UF-peptide administered groups compared to the control. In addition, the UF-peptide was effective for lowering serum lipids level such as triglyceride and total cholesterol, as well as ameliorating some pathological changes in SHR.

키워드

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