A review of meat protein hydrolysates and hypertension.



Ahhmed AM 1,2, Muguruma M 1.

1-Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki 889-2192, Japan 2-Department of Food Technology, Gheran Higher Centre for Agricultural Technologies, Tripoli, P.O. Box-151, Libya

Meat Sci. 2010 Sep;86(1):110-8.


We tested the hypothesis that meat is a source of peptides that are effective at preventing and reducing chronic lifestyle-related diseases (CLSRDs) such as hypertension. This analysis reflects the importance of empowering hypertensive people in quality versus quantity of life issues, and in offering nutritional treatment options rather than medical alternatives. For both hypertensive and normotensive individuals, chemically based medications may have harmful side effects. Functional food rich in antioxidant vitamins, and proteins or biologically active peptides, can lower blood pressure in persons with essential hypertension, possibly by preventing an underlying cause of the condition. Deficiency in consumption of crucial nutrients such as proteins from meat origins, along with abnormalities in carbohydrate and fat metabolism, may underlie the etiology of the clinical course of hypertension. Food derived from meat rich in nutrients may provide physiologically functional peptides, as well as improve digestion, and the metabolism of carbohydrate and fats, thus lowering blood pressure, and normalizing associated biochemical and histopathological changes. Meat was found to have value, because proteolysis of meat muscle generated a substantial number of multi-amino acid peptides that have nutrafunctional roles, and some of which have strong angiotension-converting enzyme inhibitory activity. This also demonstrates that meat proteins might lead to better nutraceutical therapy that minimizes health problems, and might aid in finding the most effective approaches for meeting the needs of all hypertension patients.

Keywords: Meat peptides; Muscle protein; Hypertension; Angiotension-converting enzyme; Functional foods

Link/DOI: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T9G-4YYXJVS-5&_user=10&_coverDate=09%2F30%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=ce86c87f2972aafb66ef46f9d6f9fb61&searchtype=a