Sacha inchi meal protein hydrolysate mitigates lipid accumulation and oxidative stress in HepG2 and 3 T3-L1 cells and synergistically enhances captopril's antihypertensive effects in L-NAME-induced hypertensive rats

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-04-01 Epub Date: 2025-03-26 DOI:10.1016/j.jff.2025.106772

Pakaporn Sa-nguanpong , Paweena Wetprasit , Anjaree Inchan , Chartchai Chaichana , Worasak Kaewkong , Natthawut Charoenphon , Kannika Adthapanyawanich , Krit Tantanarat , Worasit Tochampa , Khanitta Ruttarattanamongkol , Tippaporn Bualeong

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Abstract

This study evaluates the antihypertensive effects of Sacha Inchi meal protein hydrolysate (SIPH) in L-NAME-induced hypertensive rats. Male Sprague Dawley rats treated with L-NAME (40 mg/kg) received SIPH (100, 300, or 500 mg/kg), captopril (5 mg/kg), or a combination of captopril (2.5 mg/kg) and SIPH (500 mg/kg) for 5 weeks. Blood pressure was monitored weekly and verified via carotid artery cannulation. SIPH at 500 mg/kg, incombination with captopril, significantly reduced blood pressure, upregulated eNOS expression, alleviated renal and liver injury, enhanced sperm viability, and downregulated VCAM-1 expression. In HepG2 and 3 T3-L1 cells, SIPH mitigated oxidative stress, hepatic steatosis, and lipid accumulation. Together, these in vitro and in vivo findings suggest that SIPH could serve as a promising nutraceutical candidate for antihypertensive functional foods.

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核桃粉蛋白水解物可减轻l - name诱导的高血压大鼠HepG2和3t3 - l1细胞的脂质积累和氧化应激，并协同增强卡托普利的降压作用

本研究评价了核桃粕蛋白水解物（Sacha Inchi meal protein lysate， SIPH）对l - name诱导高血压大鼠的降压作用。用L-NAME （40 mg/kg）处理的雄性Sprague Dawley大鼠分别给予SIPH（100、300或500 mg/kg）、卡托普利（5 mg/kg）或卡托普利（2.5 mg/kg）和SIPH (500 mg/kg)，持续5周。每周监测血压，并通过颈动脉插管进行验证。SIPH浓度为500 mg/kg时，与卡托普利联用可显著降低血压，上调eNOS表达，减轻肾和肝损伤，增强精子活力，下调VCAM-1表达。在HepG2和T3-L1细胞中，SIPH减轻了氧化应激、肝脏脂肪变性和脂质积累。总之，这些体外和体内的研究结果表明，SIPH可以作为一种有前途的抗高血压功能食品的营养候选物。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.