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
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
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
UR - http://www.scopus.com/inward/record.url?scp=85074347157&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2019.103613
DO - 10.1016/j.jff.2019.103613
M3 - Artículo
AN - SCOPUS:85074347157
SN - 1756-4646
VL - 64
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 103613
ER -