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 journalArticle

2 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

Fingerprint

Antioxidants
Yeast
Antihypertensive Agents
Peptides
Saccharomyces cerevisiae
Inbred SHR Rats
Hypertension
Byproducts
Rats
Yeasts
Brewing
Functional Food
Nutritive Value
Blood pressure
Dietary Supplements
Life Style
Amino acids
Industry
Molecular Weight
Molecular weight

Keywords

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

Cite this

Amorim, M., Marques, C., Pereira, J. O., Guardão, L., Martins, M. J., Osório, H., ... Pintado, M. (2019). Antihypertensive effect of spent brewer yeast peptide. Process Biochemistry, 76, 213-218. https://doi.org/10.1016/j.procbio.2018.10.004
Amorim, M. ; Marques, C. ; Pereira, J. O. ; Guardão, L. ; Martins, M. J. ; Osório, H. ; Moura, D. ; Calhau, C. ; Pinheiro, H. ; Pintado, M. / Antihypertensive effect of spent brewer yeast peptide. In: Process Biochemistry. 2019 ; Vol. 76. pp. 213-218.
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Amorim, M, Marques, C, Pereira, JO, Guardão, L, Martins, MJ, Osório, H, Moura, D, Calhau, C, Pinheiro, H & Pintado, M 2019, 'Antihypertensive effect of spent brewer yeast peptide' Process Biochemistry, vol. 76, pp. 213-218. https://doi.org/10.1016/j.procbio.2018.10.004

Antihypertensive effect of spent brewer yeast peptide. / Amorim, M.; Marques, C.; Pereira, J. O.; Guardão, L.; Martins, M. J.; Osório, H.; Moura, D.; Calhau, C.; Pinheiro, H.; Pintado, M.

In: Process Biochemistry, Vol. 76, 01.2019, p. 213-218.

Research output: Contribution to journalArticle

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AU - Guardão, L.

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AU - Osório, H.

AU - Moura, D.

AU - Calhau, C.

AU - Pinheiro, H.

AU - Pintado, M.

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Amorim M, Marques C, Pereira JO, Guardão L, Martins MJ, Osório H et al. Antihypertensive effect of spent brewer yeast peptide. Process Biochemistry. 2019 Jan;76:213-218. https://doi.org/10.1016/j.procbio.2018.10.004