Fried egg digest decreases blood pressure in spontaneous hypertensive rats

Kaustav Majumder, Sareh Panahi, Susan Kaufman, Jianping Wu

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

Our previous study showed that in vitro simulated gastrointestinal digestion of fried whole egg (FWE) released several peptides with angiotensin converting enzyme-I (ACE-I) inhibitory properties. The present study evaluated in vivo blood pressure lowering effect of FWE digest in spontaneously hypertensive rats (SHR). Twelve to fourteen weeks old male SHRs were surgically implanted with telemetric blood pressure (BP) measuring devices. After one week recovery, animals were randomly allocated to three groups at dosage of FWE digest 0 (control), 100, and 1000. mg of FWE digest/kg body weight for 3 days (n= 8), and the BP was recorded continuously. The 1000. mg/kg BW group showed a significant decrease in BP and also rectified the impaired circadian blood pressure rhythm compared to the control group. This study indicates a potential blood pressure lowering effect of egg consumption.

Original languageEnglish (US)
Pages (from-to)187-194
Number of pages8
JournalJournal of Functional Foods
Volume5
Issue number1
DOIs
StatePublished - Jan 2013

Keywords

  • Angiotensin converting enzyme-I inhibition
  • Blood pressure
  • Circadian rhythm
  • Fried whole egg digest
  • Spontaneously hypertensive rats

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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