Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

Noé Ontiveros; Verónica López-Teros; Marcela de Jesús Vergara-Jiménez; Alma Rosa Islas-Rubio; Feliznando Isidro Cárdenas-Torres; Edith Oliva Cuevas-Rodríguez; Cuauhtémoc Reyes-Moreno; Diana Maria Granda-Restrepo; Seneida Lopera-Cardona; Giovanni Isaí Ramírez-Torres; Francisco Cabrera-Chávez

doi:10.1016/j.jff.2019.103613

Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

Noé Ontiveros, Verónica López-Teros, Marcela de Jesús Vergara-Jiménez, Alma Rosa Islas-Rubio, Feliznando Isidro Cárdenas-Torres, Edith Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Diana Maria Granda-Restrepo, Seneida Lopera-Cardona, Giovanni Isaí Ramírez-Torres^*, Francisco Cabrera-Chávez

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

24 Scopus citations

Abstract

The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-enriched ones (p < 0.05). Compared to the group that received water only, the sera of mice fed with enriched cookies significantly inhibited ACE-1 activity (p < 0.05). Similarly, enriched cookies, but not non-enriched ones, reduced the blood pressure in hypertensive rats (p < 0.05). Amaranth hydrolyzates maintain their antihypertensive properties after their incorporation into a cookie recipe and could be used as an ingredient for functional foods development.

Original language	English
Article number	103613
Journal	Journal of Functional Foods
Volume	64
DOIs	https://doi.org/10.1016/j.jff.2019.103613
State	Published - Jan 2020
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2019 Elsevier Ltd

Keywords

Amaranth protein
Antihypertensive peptides
Bioactive compounds
Functional foods

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10.1016/j.jff.2019.103613

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Ontiveros, N., López-Teros, V., Vergara-Jiménez, M. D. J., Islas-Rubio, A. R., Cárdenas-Torres, F. I., Cuevas-Rodríguez, E. O., Reyes-Moreno, C., Granda-Restrepo, D. M., Lopera-Cardona, S., Ramírez-Torres, G. I., & Cabrera-Chávez, F. (2020). Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats. Journal of Functional Foods, 64, Article 103613. https://doi.org/10.1016/j.jff.2019.103613

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title = "Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats",

abstract = "The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-enriched ones (p < 0.05). Compared to the group that received water only, the sera of mice fed with enriched cookies significantly inhibited ACE-1 activity (p < 0.05). Similarly, enriched cookies, but not non-enriched ones, reduced the blood pressure in hypertensive rats (p < 0.05). Amaranth hydrolyzates maintain their antihypertensive properties after their incorporation into a cookie recipe and could be used as an ingredient for functional foods development.",

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author = "No{\'e} Ontiveros and Ver{\'o}nica L{\'o}pez-Teros and Vergara-Jim{\'e}nez, {Marcela de Jes{\'u}s} and Islas-Rubio, {Alma Rosa} and C{\'a}rdenas-Torres, {Feliznando Isidro} and Cuevas-Rodr{\'i}guez, {Edith Oliva} and Cuauht{\'e}moc Reyes-Moreno and Granda-Restrepo, {Diana Maria} and Seneida Lopera-Cardona and Ram{\'i}rez-Torres, {Giovanni Isa{\'i}} and Francisco Cabrera-Ch{\'a}vez",

note = "Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2020",

month = jan,

doi = "10.1016/j.jff.2019.103613",

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Ontiveros, N , López-Teros, V, Vergara-Jiménez, MDJ, Islas-Rubio, AR, Cárdenas-Torres, FI, Cuevas-Rodríguez, EO, Reyes-Moreno, C, Granda-Restrepo, DM, Lopera-Cardona, S, Ramírez-Torres, GI & Cabrera-Chávez, F 2020, 'Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats', Journal of Functional Foods, vol. 64, 103613. https://doi.org/10.1016/j.jff.2019.103613

TY - JOUR

T1 - Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

AU - Ontiveros, Noé

AU - López-Teros, Verónica

AU - Vergara-Jiménez, Marcela de Jesús

AU - Islas-Rubio, Alma Rosa

AU - Cárdenas-Torres, Feliznando Isidro

AU - Cuevas-Rodríguez, Edith Oliva

AU - Reyes-Moreno, Cuauhtémoc

AU - Granda-Restrepo, Diana Maria

AU - Lopera-Cardona, Seneida

AU - Ramírez-Torres, Giovanni Isaí

AU - Cabrera-Chávez, Francisco

PY - 2020/1

Y1 - 2020/1

N2 - The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-enriched ones (p < 0.05). Compared to the group that received water only, the sera of mice fed with enriched cookies significantly inhibited ACE-1 activity (p < 0.05). Similarly, enriched cookies, but not non-enriched ones, reduced the blood pressure in hypertensive rats (p < 0.05). Amaranth hydrolyzates maintain their antihypertensive properties after their incorporation into a cookie recipe and could be used as an ingredient for functional foods development.

AB - The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-enriched ones (p < 0.05). Compared to the group that received water only, the sera of mice fed with enriched cookies significantly inhibited ACE-1 activity (p < 0.05). Similarly, enriched cookies, but not non-enriched ones, reduced the blood pressure in hypertensive rats (p < 0.05). Amaranth hydrolyzates maintain their antihypertensive properties after their incorporation into a cookie recipe and could be used as an ingredient for functional foods development.

KW - Amaranth protein

KW - Antihypertensive peptides

KW - Bioactive compounds

KW - Functional foods

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DO - 10.1016/j.jff.2019.103613

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SN - 1756-4646

VL - 64

JO - Journal of Functional Foods

JF - Journal of Functional Foods

M1 - 103613

ER -

Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

Abstract

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Keywords

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