Beneficial effects of simulated gastro-intestinal digests of fried egg and its fractions on blood pressure, plasma lipids and oxidative stress in spontaneously hypertensive rats

Forough Jahandideh, Kaustav Majumder, Subhadeep Chakrabarti, Jude S. Morton, Sareh Panahi, Susan Kaufman, Sandra T. Davidge, Jianping Wu

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Background: We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore, the objectives of the study were to determine the effects of long term administration of fried whole egg hydrolysate and its fractions (i.e. egg white and egg yolk) on regulation of blood pressure and associated factors in cardiovascular disease such as plasma lipid profile and tissue oxidative stress. Methods and Results: We used spontaneously hypertensive rats (SHR), an animal model of essential hypertension. Hydrolysates of fried egg and its fractions were prepared by simulated gastro-intestinal digestion with pepsin and pancreatin. 16-17 week old male SHRs were orally administered fried whole egg hydrolysate, non-hydrolyzed fried whole egg, egg white hydrolysate or egg yolk hydrolysates (either defatted, or not) daily for 18 days. Blood pressure (BP) and heart rate were monitored by telemetry. Animals were sacrificed at the end of the treatment for vascular function studies and evaluating plasma lipid profile and tissue oxidative stress. BP was reduced by feeding fried whole egg hydrolysate but not by the nonhydrolyzed product suggesting a critical role for in vitro digestion in releasing antihypertensive peptides. Egg white hydrolysate and defatted egg yolk hydrolysate (but not egg yolk hydrolysate) also had similar effects. Reduction in BP was accompanied by the restoration of nitric oxide (NO) dependent vasorelaxation and reduction of plasma angiotensin II. Fried whole egg hydrolysate also reduced plasma levels of triglyceride although it was increased by the non-hydrolyzed sample. Additionally the hydrolyzed preparations attenuated tissue oxidative stress. Conclusion: Our results demonstrate that fried egg hydrolysates exert antihypertensive effects, improve plasma lipid profile and attenuate tissue oxidative stress in vivo.

Original languageEnglish (US)
Article numbere115006
JournalPloS one
Volume9
Issue number12
DOIs
StatePublished - Dec 11 2014

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Oxidative stress
Blood pressure
Inbred SHR Rats
hydrolysates
blood lipids
blood pressure
Ovum
Rats
Oxidative Stress
oxidative stress
Blood Pressure
Lipids
Plasmas
Egg Yolk
rats
Egg White
Tissue
Antihypertensive Agents
egg yolk
Animals

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)
  • General

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Beneficial effects of simulated gastro-intestinal digests of fried egg and its fractions on blood pressure, plasma lipids and oxidative stress in spontaneously hypertensive rats. / Jahandideh, Forough; Majumder, Kaustav; Chakrabarti, Subhadeep; Morton, Jude S.; Panahi, Sareh; Kaufman, Susan; Davidge, Sandra T.; Wu, Jianping.

In: PloS one, Vol. 9, No. 12, e115006, 11.12.2014.

Research output: Contribution to journalArticle

Jahandideh, Forough ; Majumder, Kaustav ; Chakrabarti, Subhadeep ; Morton, Jude S. ; Panahi, Sareh ; Kaufman, Susan ; Davidge, Sandra T. ; Wu, Jianping. / Beneficial effects of simulated gastro-intestinal digests of fried egg and its fractions on blood pressure, plasma lipids and oxidative stress in spontaneously hypertensive rats. In: PloS one. 2014 ; Vol. 9, No. 12.
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AU - Majumder, Kaustav

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AU - Morton, Jude S.

AU - Panahi, Sareh

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AU - Davidge, Sandra T.

AU - Wu, Jianping

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