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Cited by 133Protein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis

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Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

Manso, María A., Miguel, Marta, Even, Jeanne, Hernández, Rosario, Aleixandre, Amaya, López-Fandiño, Rosina·2008·Food Chemistry
DOI 10.1016/j.foodchem.2007.12.049
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Abstract

This paper examines the effects of the long-term consumption of egg white hydrolysed with pepsin (hEW) on the antioxidant status and lipid profile of spontaneously hypertensive rats (SHR). The antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) and the oxidative status by the malon-dialdehyde (MDA) assay. The lipid profile was analysed spectrophotometrically. The radical-scavenging capacity of the plasma was increased and the MDA concentration in the aorta was decreased in the SHR treated with 0.5g/kg/day of hEW. Our findings indicate that hEW played an important role in antioxidative defence of SHR and exerted a beneficial effect on the lipid profile, lowering triglycerides and total cholesterol without changing HDL levels. Therefore, hEW may be useful to prevent or reverse abnormalities associated with the metabolic syndrome and its complications, such as hypertension, oxidative stress and hyperlipidemia.

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Metadata

Authors
Manso, M. A., Miguel, M., Even, J., Hernández, R., Aleixandre, A., & López-Fandiño, R.
Affiliations
  • Universidad Complutense de Madrid (ES)
  • Instituto de Fermentaciones Industriales (ES)
  • Hospital Central de la Defensa Gómez Ulla (ES)
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2008-07
Volume
109
Issue
2
Pages
361-367
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2007.12.049
OpenAlex
W2047791948
Cited by
133
References
2
Citations by year
2026: 1 · 2025: 3 · 2024: 4 · 2023: 3 · 2022: 8 · 2021: 7 · 2020: 9 · 2019: 9 · 2018: 11 · 2017: 9 · 2016: 13 · 2015: 10 · 2014: 10 · 2013: 7 · 2012: 7
FWCI
1.72
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords
egg white hydrolysate, pepsin hydrolysis, antioxidant status, oxidative stress, lipid profile, spontaneously hypertensive rats, hypertension, hyperlipidemia, metabolic syndrome, malondialdehyde, aorta, triglycerides, cholesterol, HDL cholesterol, radical scavenging capacity, functional foods

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