FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 285-287.doi: 10.7506/spkx1002-6630-201311061

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Anti-hypertension Effect of Swine Femur Head Collagen Peptide

CHEN Shuo,LI Cheng*,LI Na,FU Gang   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2012-03-09 Revised:2013-04-24 Online:2013-06-15 Published:2013-06-03
  • Contact: Cheng LI E-mail:lichenglcp@163.com

Abstract:

To investigate the effect of collagen hydrolysates from swine femur head on the blood pressure of spontaneous
hypertension rats (SHRs), 64 SHRs were randomly divided into 8 groups with 8 rats in each group. Six of these groups were
administrated with 20, 30, 40, 50, 60 mg/kg and 70 mg/kg body weight of the hydrolysates. Negative control was orally
administrated with the same volume of vehicle (distilled water) and positive control was administrated with 10 mg/kg body
weight of captopril. After administration, the systolic pressure of rats was measured every two hours to determine the antihypertension
effectiveness of collagen hydrolysates. The results obtained showed that oral administration of the hydrolysates
at doses of 30, 50 mg/kg and 70 mg/kg body weight significantly lowered the systolic pressure of SHRs, which were then used
as low, medium and high doses of hydrolysates for further study. In the next study, 8 rats in each group were then administrated
with 30, 50 mg/(kg.d) and 70 mg/(kg.d) of the collagen hydrolysates or equal volume of distilled water (negative control) or
10 mg/(kg.d) of captopril (positive control) for 30 days. The systolic pressure and diastolic pressure of rats were measured every 5
days. The results showed that, compared to negative control, all three doses of hydrolysates significantly decreased both systolic and
diastolic pressure of rats (P < 0.01), showing its anti-hypertension property which might be used for human health care.

Key words: swine femur head, collagen hydrolysates, blood pressure

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