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

doi:10.7506/spkx1002-6630-200919064

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

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

LIU Li-chuang，HU Zhi-he*，ZHANG Yan

(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

Abstract

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

CLC Number:

Q514.3

LIU Li-chuang，HU Zhi-he*，ZHANG Yan. Effects of Spirulina Protein and Its Hydrolysates on Blood Pressure in Spontaneously Hypertensive Rats[J]. FOOD SCIENCE, 2009, 30(19): 276-278 https://doi.org/10.7506/spkx1002-6630-200919064

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

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