Antihypertensive effect of spent brewer yeast peptide

M. Amorim, C. Marques, J. O. Pereira, L. Guardão, M. J. Martins, H. Osório, D. Moura, C. Calhau, H. Pinheiro, M. Pintado

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

Numerous studies have investigated dietary approaches to prevent chronic lifestyle-related diseases, including hypertension. Spent brewer's yeast is the second largest byproduct originated by the brewing industry and it deserves considerable attention because of its high nutritional value, ca. 40% of its dry mass is rich in protein which can be hydrolyzed into biologically active peptides. To upgrade this byproduct, the aim of this study was initially in vitro assessment of biological properties, e.g. ACE inhibition and antioxidant activity, and then, the in vivo effect in short-term oral antihypertensive effect of hydrolyzed yeast fractions on a well characterized model to study hypertension - Spontaneously Hypertensive Rats (SHR). Here, it was demonstrated that the fraction with molecular weight below 3 kDa containing tri and tetra- peptides with hydrophobic amino acid residues – SPQW, PWW and RYW, causes the most noticeable decrease in systolic, diastolic and mean blood pressure of SHR and shows highest antioxidant effect. These properties highlight the potential use of yeast extract as nutraceutical or functional food ingredient for the management and treatment of hypertension with antioxidant effect.

Original languageEnglish
Pages (from-to)213-218
Number of pages6
JournalProcess Biochemistry
Volume76
DOIs
Publication statusPublished - Jan 2019

Keywords

  • Angiotensin-converting enzyme
  • Antihypertensive peptides
  • Antioxidant peptides
  • Food peptides
  • Hypertension
  • Spent brewer yeast

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