Angiotensin-converting enzyme inhibitory effects of dairy- and soy-derived peptides in pre-hypertensive overweight men and women | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 3 No. 1 (2013): January 2013 / Short Report Angiotensin-converting enzyme inhibitory effects of dairy- and soy-derived peptides in pre-hypertensive overweight men and women Authors Melissa S. Munn Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108 Shalamar Sibley Department of Medicine, University of Minnesota, 420 Delaware Street, SE, Minneapolis, MN 55455, Richard Brundage Department of Experimental and Clinical Pharmacology, University of Minnesota, 717 Delaware Street SE, Minneapolis, MN 55414 Baraem Ismail Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108 Carrie P. Earthman Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108 DOI: https://doi.org/10.31989/ffhd.v3i1.78 Abstract Background: Hypertension is considered the most prevalent cardiovascular disorder and a significant public health problem. A functional food that could potentially impede progression into a hypertensive state in pre-hypertensive individuals is of significant interest to clinicians and consumers. In vitro and animal studies suggest the presence of potential ACE inhibitory dairy-and soy-derived peptides. Very few human-based research studies have been conducted to investigate the blood pressure lowering and/or ACE-inhibitory effects of whey and soy protein hydrolysates in humans. This pilot study tested the acute effects of 20g doses of whey and soy hydrolysates in pre-hypertensive, overweight men and postmenopausal women on serum ACE activity and blood pressure.  Findings: Using a randomized crossover design, four initial subjects received five treatments (unhydrolyzed casein, whey protein isolate, whey protein hydrolysate, soy protein isolate, soy protein hydrolysate) at different testing visits separated by three-day washout periods. Blood pressure and blood draws to measure ACE activity were taken at thirty minute intervals following treatment consumption. Both the soy protein and whey protein hydrolysates had notable in vitro ACE-inhibitory activity, both before and after heat treatment. No differences were observed among the protein treatments for either ACE activity or systolic blood pressure. Conclusions: The results of this pilot study support a discrepancy between in vitro and human-based in vivo ACE-inhibitory acute effects of whey and soy protein hydrolysates, underscoring the need for further research to better understand potential explanations for these findings.    Key Words: ACE (Angiotensin-converting enzyme), Casein, Soy, Whey, Protein, Blood pressure, Dairy, Bioactive, Peptides Downloads [Abstract] [Full Article] Published 2013-01-27 Issue Vol. 3 No. 1 (2013): January 2013 Section Short Report License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com