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Blood Pressure-Lowering Effects of Alacalase-Hydrolyzed Camellia Seed Hull In Vitro and in Spontaneous Hypertensive Rats

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dc.contributor.authorLim, Ho-Jeong-
dc.contributor.authorKim, Mi-So-
dc.contributor.authorKim, Da-Som-
dc.contributor.authorKim, Young Jun-
dc.contributor.authorLee, Jin Hyup-
dc.contributor.authorPan, Jeong Hoon-
dc.contributor.authorShin, Eui-Cheol-
dc.contributor.authorKim, Jae Kyeom-
dc.date.accessioned2021-09-03T04:41:22Z-
dc.date.available2021-09-03T04:41:22Z-
dc.date.created2021-06-16-
dc.date.issued2017-07-
dc.identifier.issn1096-620X-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/83039-
dc.description.abstractHigh blood pressure is one of the major risk factors for various diseases and angiotensin-converting enzyme (ACE) plays a critical role in blood pressure regulation. In our study, the responsive surface methodology was adopted to establish optimal Alcalase-hydrolysis conditions of camellia seed hull against ACE activity. The optimum conditions are hydrolysis temperature of 50.98 degrees C, enzyme/substrate ratio of 2.85%, and hydrolysis pH of 7.12. In an animal feeding study, spontaneously hypertensive rats were treated with either a low or high dose of hydrolyzed Camellia japonica seed cake over 5 weeks. Even though systolic blood pressure was not statistically different, the high dose of C. japonica hydrolysate lowered diastolic blood pressure (106 +/- 4.4mmHg vs. 145 +/- 5.9 mmHg) at the 5th week. A similar trend was also observed in serum ACE activity. Considering that this camellia seed hull is a major resource of this plant, our study provides important data to utilize this plant for both academic and industrial applications.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherMARY ANN LIEBERT, INC-
dc.subjectRESPONSE-SURFACE METHODOLOGY-
dc.subjectINHIBITORS-
dc.subjectPEPTIDES-
dc.subjectFOOD-
dc.subjectCAKE-
dc.subjectOIL-
dc.titleBlood Pressure-Lowering Effects of Alacalase-Hydrolyzed Camellia Seed Hull In Vitro and in Spontaneous Hypertensive Rats-
dc.typeArticle-
dc.contributor.affiliatedAuthorKim, Young Jun-
dc.contributor.affiliatedAuthorLee, Jin Hyup-
dc.identifier.doi10.1089/jmf.2016.0175-
dc.identifier.scopusid2-s2.0-85023746313-
dc.identifier.wosid000405098600011-
dc.identifier.bibliographicCitationJOURNAL OF MEDICINAL FOOD, v.20, no.7, pp.720 - 723-
dc.relation.isPartOfJOURNAL OF MEDICINAL FOOD-
dc.citation.titleJOURNAL OF MEDICINAL FOOD-
dc.citation.volume20-
dc.citation.number7-
dc.citation.startPage720-
dc.citation.endPage723-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART002246623-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaPharmacology & Pharmacy-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Medicinal-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusRESPONSE-SURFACE METHODOLOGY-
dc.subject.keywordPlusINHIBITORS-
dc.subject.keywordPlusPEPTIDES-
dc.subject.keywordPlusFOOD-
dc.subject.keywordPlusCAKE-
dc.subject.keywordPlusOIL-
dc.subject.keywordAuthoralcalase-
dc.subject.keywordAuthorangiotensin-converting enzyme-
dc.subject.keywordAuthorantihypertensive effect-
dc.subject.keywordAuthorCamellia japonica-
dc.subject.keywordAuthorspontaneously hypertensive rat-
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