María Amaya Aleixandre De Artiñano *

Autora invitada por SIIC

COMPUESTOS ANTIHIPERTENSIVOS DERIVADOS DE PROTEÍNAS DE HUEVO

En el presente estudio se evalúa el posible efecto antihipertensivo de los siguientes productos: la clara de huevo (CH), un hidrolizado de clara de huevo obtenido mediante tratamiento enzimático con pepsina (HCH), la fracción peptídica del HCH con masa molecular inferior a 3000 Da (HCH<3000 Da), y 3 secuencias peptídicas indentificadas en HCH<3000 Da (Tyr-Ala-Glu-Glu-Arg-Tyr-Pro-Ile-Leu = YAEERYPIL, Arg-Ala-Asp-His-Pro-Phe-Leu = RADHPFL, e Ile-Val-Phe = IVF). Los productos anteriormente mencionados se administraron por vía oral mediante sonda intragástrica a ratas espontáneamente hipertensas (SHR) y normotensas Wistar-Kyoto (WKY) de 17-20 semanas de vida. Se midió la presión arterial sistólica (PAS) y la presión arterial diastólica (PAD) en las ratas mediante el método del manguito en la cola, antes de la administración de los diferentes productos y también 2, 4, 6, 8 y 24 horas post-administración. HCH, HCH<3000Da y las tres secuencias peptídicas disminuyeron la PAS y la PAD en las ratas SHR pero no modificaron esas variables en las ratas WKY. La secuencias peptídicas YAEERYPIL, RADHPFL e IVF mostraron una potencia para disminuir la presión arterial mayor que HCH y HCH<3000 Da. Los resultados obtenidos sugieren que los productos estudiados podrían ser usados como ingredientes funcionales con potenciales efectos beneficiosos en la prevención y/o el tratamiento de la hipertensión arterial.

*María Amaya Aleixandre De Artiñano
describe para SIIC los aspectos relevantes de su trabajo
SHORT-TERM EFFECT OF EGG-WHITE HYDROLYSATE PRODUCTS ON THE ARTERIAL BLOOD PRESSURE OF HYPERTENSIVE RATS
Institución principal de la investigación
*Facultad de Medicina. Universidad Complutense de Madrid, Madrid, España
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Otros artículos de María Amaya Aleixandre De Artiñano

Miguel M, Muguerza B, Sánchez E, Delgado MA, Recio I, Ramos M, Aleixandre MA.
Changes in arterial blood pressure of milk fermented by Enterococcus faecalis CECT 5728 in spontaneously hypertensive rats.
British Journal of Nutrition (2005) 93, 1-9. (2,967, posición 9/53, Nutrition & Dietetics). 4 citaciones.

Miguel M, López-Fandiño R, Ramos M, Aleixandre MA.
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British Journal of Nutrition (2005) 94, 731-737. (2,967, posición 9/53, Nutrition & Dietetics). 15 citaciones.

Muguerza B, Ramos M, Sánchez E, Manso MA, Miguel M, Aleixandre A, Delgado MA, Recio I.
Antihypertensive activity of milks fermented by Enterococcus faecalis strains isolated from raw milk.
International Dairy Journal (2006) 16, 61-69. (2,519, posición 5/96, Food Science and Nutrition). 17 citaciones.

Miguel M, Ramos M, Aleixandre MA, López-Fandiño R.
Antihypertensive peptides obtained from egg white proteins by enzymatic hydrolysis. Stability under simulated gastrointestinal digestion.
Journal of Agricultural and Food Chemistry (2006) 54(3), 726-31. (2,322, posición 1/31, Agriculture Multidisciplinary). 8 citaciones.

Miguel M, López-Fandiño R, Ramos M, Aleixandre MA.
Long-term antihypertensive effect of egg white treated with pepsin in hypertensive rats.
Life Science (2006) 78, 2960-2966. (2,512, posición 28/79, Medicine, Research & Experimental). 7 citaciones.

Miguel M, Aleixandre MA.
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Journal of Nutrition (2006) 136, 1457-1460. (4,009, posición 5/55, Nutrition & Dietetics). 5 citaciones.

M Miguel, I Recio, M Ramos, MA Delgado, MA Aleixandre.
Effect of ACE-Inhibitory Peptides Obtained from Enterococcus faecalis Fermented Milk in Hypertensive Rats.
Journal of Dairy Science (2006) 89(9), 3352-9. (2,284, posición 2/44, Agriculture, Dairy and Animal Science). 2 citaciones.

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Identification of novel antihypertensive peptides in milk fermented with Enterococus faecalis.
International Dairy Journal (2007) 17, 33-41. (2,198, posición 13/103, Food Science and Nutrition). 2 citaciones.

Miguel M, Manso MA, Aleixandre MA, López-Fandiño R.
Angiotensin converting enzyme activity in plasma and tissues of spontaneously hypertensive rats after short- and long-term intake of an egg white hydrolysate.
Molecular Nutrition and Food Research (2007) 51, 555-563. (3,439, posición 3/103, Food Science and Nutrition). 2 citaciones.

Miguel M, Alonso MJ, Salaices M, Aleixandre MA, López-Fandiño R.
Antihypertensive, ACE-inhibitory and vasorelaxing properties of an egg white hydrolysate. Effect of a simulated intestinal digestion.
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Hernández-Ledesma B, Miguel M, Aleixandre MA, Recio I.
Effect of simulated gastrointestinal digestion on the antihypertensive properties of -lactoglobulin peptides.
Journal of Dairy Research (2007) 74 (3), 336-339. (1,507, posición 9/47, Agriculture, Dairy and Animal Science).
Miguel M, Manso M, Alonso MJ, López-Fandiño R, Aleixandre MA, Salaices M.
Vasodilator, ACE-inhibitory and antihypertensive activity of peptides obtained from egg white hydrolysates.
Journal Agricultural and Food Chemistry (2007) 55(26):10615-10621. (2,532, posición 1/35, Agriculture Multidisciplinary). 1 citaciones.

Manso MA, Miguel M, Even J, Hernandez R, Aleixandre MA, López-Fandiño R. Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats.
Food Chemistry (2008) 109: 361-367. (3,052, posición 4/103, Food Science and Nutrition).

Aleixandre MA, Miguel M, Begoña Muguerza.
Péptidos antihipertensivos derivados de leche y de huevo. Revisión.
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Sánchez D, Muguerza B, Moulay L, Hernández, R, Miguel M, Aleixandre A.
Apple pectin fiber reduces cardiometabolic risk factors in Zucker fatty rats.
Journal of Agricultural ald Food Chemsitry (2008) 56: 3574-3581. (2,532, posición 1/35, Agriculture Multidisciplinary).

Marta Miguel, Mª del Mar Contreras, Isidra Recio, Amaya Aleixandre.
ACE-inhibitory and Antihypertensive Properties of a Bovine Casein Hydrolysate
Food Chemistry doi:10.1016/j.foodchem.2008.05.041. (3,052, posición 4/103, Food Science and Nutrition).

Para comunicarse con María Amaya Aleixandre De Artiñano mencionar a SIIC como referencia:
amaya@med.ucm.es

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Acerca del trabajo completo

COMPUESTOS ANTIHIPERTENSIVOS DERIVADOS DE PROTEÍNAS DE HUEVO

Título original en castellano
COMPUESTOS ANTIHIPERTENSIVOS DERIVADOS DE PROTEINAS DE HUEVO

Autores
María Amaya Aleixandre De Artiñano¹, Marta Miguel²
1 Farmacólogo, Facultad de Medicina. Universidad Complutense de Madrid, Madrid, España, Profesor Titular de Universidad
2 Investigador, Facultad de Medicina. Universidad Autónoma de Madrid, Doctor Contratado

Acceso a la fuente original
British Journal of Nutrition
http://www.journals.cambridge.org/action/displayJournal?jid=BJN

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