Hypotensive and Hepatoprotective Properties of the Polysaccharide-Stabilized Foaming Composition Containing Hydrolysate of Whey Proteins |
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| Authors: | Alexandr G. Kruchinin Olga S. Savinova Olga A. Glazunova Konstantin V. Moiseenko Evgeniya Yu. Agarkova Tatyana V. Fedorova |
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| Affiliation: | 1.Federal State Budgetary Scientific Institution “All-Russian Research Institute of Dairy Industry”, 115093 Moscow, Russia; (A.G.K.); (E.Y.A.);2.A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (O.S.S.); (K.V.M.) |
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| Abstract: | Whey protein hydrolysates (WPHs) are one of the most promising sources of biofunctional peptides with such beneficial properties as antioxidant, antihypertensive, anti-inflammatory and others. WPHs also could be used as foaming agents for aerated products (e.g., milk shake type drinks). However, WPH alone has a bitter taste and foamed WPH should be stabilized by additional ingredients. Here, we present a composition including WPH and three polysaccharides—pumpkin pectin, sodium alginate and ι-carrageenan—used as foam stabilizers. Polysaccharide content was selected according to foaming, organoleptic antioxidant and angiotensin-I-converting enzyme inhibitory characteristics of the resulted composition. Further, the hypotensive, antioxidant and hepatoprotective properties of the composition were proved by in vivo tests performed in spontaneously hypertensive rats and Wistar rats with CCl4-induced hepatic injury. |
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| Keywords: | functional food whey-protein hydrolysate polysaccharides foaming spontaneously hypertensive rats (SHRs) angiotensin I-converting enzyme inhibition (ACE-I) antihypertensive effect carbon tetrachloride-induced oxidative stress hepatoprotection TBARS |
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