食品科学 ›› 2009, Vol. 30 ›› Issue (19): 276-278.doi: 10.7506/spkx1002-6630-200919064

• 营养卫生 • 上一篇    下一篇

螺旋藻蛋白及其水解产物对原发性高血压大鼠血压的影响

刘立闯,胡志和*,张 艳   

  1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院
  • 收稿日期:2009-03-20 出版日期:2009-10-01 发布日期:2010-12-29
  • 通讯作者: 胡志和 E-mail:hzhihe@tjcu.edu.cn
  • 基金资助:

    天津市科技支撑重点项目(06YFGCNC04200)

Effects of Spirulina Protein and Its Hydrolysates on Blood Pressure in Spontaneously Hypertensive Rats

LIU Li-chuang,HU Zhi-he*,ZHANG Yan   

  1. (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin
    300134, China)
  • Received:2009-03-20 Online:2009-10-01 Published:2010-12-29
  • Contact: HU Zhi-he*, E-mail:hzhihe@tjcu.edu.cn

摘要:

以9 周龄雄性原发性高血压大鼠(SHR)为受试动物,研究螺旋藻蛋白及其水解产物对SHR 血压的影响。将螺旋藻蛋白、胃蛋白酶水解产物、胰蛋白酶水解产物及复合酶水解产物以高中低三个剂量(5、1、0.2g/kg)分别灌胃SHR,以生理盐水为对照,用鼠尾无创动脉测量仪测定灌胃0 、1 、2 、3 、4 、5 、6 、7 、8h 后SHR 的血压变化情况。结果显示:胃蛋白酶水解产物、胰蛋白酶水解产物及复合酶水解产物在0~8h 内对SHR 的血压升高具有明显的抑制作用,其中高剂量组复合酶水解产物在0~6h 内降压效果最佳,血压维持在较低水平的时间最长,达到了6h,血压值下降了(23.1 ± 1.0)mmHg(1mmHg=133.322Pa)。

关键词: 螺旋藻蛋白, 水解产物, 原发性高血压大鼠, 收缩压

Abstract:

In order to investigate the effects of Spirulina protein and its hydrolysates on blood pressure, 9-week-old male spontaneously hypertensive rats (SHR) were used as experimental subjects, which were orally administered with Spirulina protein, its hydrolysates prepared with pepsin, trypsin and complex enzyme at doses of 5, 1 and 0.2 g/kg, respectively, or saline. Subsequently, systolic blood pressure of SHR was measured using a ZH-HX-Z programmed electro-sphygmomanometer at a fixed time interval (0, 1, 2, 3, 4, 5, 6, 7 and 8 h) post-administration. Results showed that all hydrolysates had significant inhibition on blood pressure of SHR and compound enzyme hydrolysates had the strongest effect on antihypertension at dose of 5 g/kg during 0-6 h. Moreover, systolic blood pressure was decreased up to (23.1 ± 1.0) mmHg at this dosage.

Key words: Spirulina protein, hydrolysates, SHR, systolic pressure

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