Hydrolysates and peptides from chicken foot proteins to manage hypertension

Identificador:  TDX:2915

Handle: https://hdl.handle.net/20.500.11797/TDX2915

Autores:  Mas Capdevila, Anna

Resumen:
Hypertension is considered one of the most important public health problems in our society. The treatment of this pathology is based on lifestyle modifications and pharmacology treatment. However, for those patients developing hypertension, whose blood pressure is not high enough to warrant pharmacology treatment, the use nutraceuticals or functional foods with antihypertensive properties have attracted considerable interest as good strategy to avoid the development of hypertension In this regard, this thesis aims to obtain antihypertensive peptides through the hydrolysis of chicken foot proteins, a by-product from poultry industries. Thus, through the hydrolysis of chicken foot proteins, it was obtained an hydrolysate, Hpp11, exerting antihypertensive effect after acute and chronic administration. Hpp11 administered acutely produced antihypertensive effect by reducing the activity of angiotensin converting enzyme, while when administered chronically the antihypertensive effect was mediated by an improvement in the endothelial function. Additionally the peptides contained in Hpp11 were characterised and two of them, AVFQHNCQE and QVGPLIGRYCG, showed antihypertensive effect. In particular, the peptide AVFQHNCQE was not absorbed and produced its antihypertensive effect through the interaction with opioid receptors from the gastrointestinal tract. The interaction with those receptors leaded to a nitric oxide-mediated antihypertensive effect. Moreover, the peptide contributed to enhance nitric oxide by exhibiting antioxidant effect and improving endothelial function. The results of this thesis open the doors to the use of the antihypertensive hydrolysate and peptides in functional foods or nutraceuticals for the control and prevention of hypertension.