Key result
Egg white peptides lower systolic blood pressure by ~48 mmHg in hypertensive rats.
Why the study?
Egg white peptides QIGLF and RVPSL previously demonstrated in vitro ACE inhibitory activity, motivating evaluation of their in vivo anti-hypertensive effects and molecular mechanisms of interaction with ACE.
BP reduction in hypertensive rats; hypothesis-generating for humans and should not change practice.
Summary Previous work has demonstrated that peptides QIGLF and RVPSL exhibited in vitro ACE inhibitory activity. This study was aimed to evaluate the in vivo anti‐hypertensive effects of peptides RVPSL and QIGLF using animal experiments, and clarify the molecular mechanisms of interaction between ACE and peptides by molecular docking. In this work, the systolic blood pressure (SBP) of SHRs treated with QIGLF and RVPSL decreased by 48 ± 6 and 46 ± 6 mmHg, respectively. Docking results revealed that QIGLF and RVPSL established interactions with three main actives that of ACE, that is, S1 (Ala 354), S2 (Gln 281, His 513, Tyr 520 and Lys 511) and S1’ (Glu 162). These interactions can prevent ACE from binding to substrate and competitive inhibition. The in vivo anti‐hypertensive effect of QIGLF and RVPSL was consistent with their in vitro ACE inhibitory activity. QIGLF and RVPSL have potential to be a healthy functional food with anti‐hypertensive effects.
No takes yet. Share an insight, caveat, or question.
Yu et al. (2020) studied Hypertension. Egg white peptides QIGLF and RVPSL was evaluated on Decrease in systolic blood pressure (SBP, mmHg). Egg white peptides QIGLF and RVPSL decreased systolic blood pressure in spontaneously hypertensive rats by 48 ± 6 and 46 ± 6 mmHg, respectively.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: