Aduwa (Balanites aegyptiaca Del.) hydrolysates as a novel sourceof in vitro and in vivo ACE-inhibitory peptides

Resumen

Background: Nut protein is gaining recognition worldwide due to its encryptable amino acid sequences. This study investigates the inhibitory potential of Aduwa hydrolysates from Aduwa protein concentrate, produced by selected proteases or hypertensive-modulated activities with the aim of enriching the database of bioactive peptides that could serve as a potential ingredient in lowering hypertension.

Objective: This study reports on the in vitro and in vivo ACE-inhibitory activity of Aduwa (Balanites aeqyptiaca del) protein hydrolysates to evaluate their potency as anti-hypertensive agents.

Methods: Aduwa protein concentrate (APC) sample was digested with pancreatin-pepsin (PP) combined protease, Alcalase (Alca), and Flavourzyme (Flav) hydrolytic enzymes. Samples were subjected to hypertension-lowering ability in spontaneous hypertensive rats (SHRs).

Results: The Alcalase hydrolysate had better angiotensin-converting enzyme in vitro and in vivo lowering activity than APC and Flav samples. The angiotensin converting enzyme in vitro and in vivo lowering activity at 200mg/kg and 500mg/kg revealed enhanced hypertension, lowering potentials by PP and Flavourzyme; SBP (maximum~ -9, ~ -7) mmHg, dystonic blood pressure; DBP (maximum~ -6.96, -4.3) mmHg and mean arterial blood pressure MAP (maximum ~ -9, ~ -6) mmHg, respectively in SHRs. This study provides the first report of the in vitro and in vivo antihypertensive potential of PP and Flav hydrolysates. These results suggest that Aduwa hydrolysates are effective functional ingredients or raw materials for the production of ACE inhibitors and antihypertensive agents.

Practical Implication: Functional foods derived from nut proteins such as soybean and moringa oleifera can be successfully incorporated into various food matrices, including beverages, baked goods, dairy products, and dietary supplements, without a significant effect on palatability or nutritional quality. Plant peptides are adaptable to diverse climatic conditions and have the potential to support sustainable agricultural production, thereby enhancing their commercial viability as functional food ingredients. 

Conclusion: This is the first study to report the antihypertensive potential of Aduwa (Balanites aegyptiaca) protein hydrolysates as ACE inhibitors. The peptides from APC, PP, and Alcalase hydrolysates are capable of lowering SBP, DBP, and MAP to levels comparable to captopril. These peptides appear to resist gastrointestinal degradation, retaining ACE-inhibitory activity after oral gavage. Overall, PP and Alca peptides show strong potential for development into functional foods, nutraceuticals, and natural antihypertensive agents. APC and PP hydrolysates could serve as useful bioactive raw materials to promote human health as antihypertensive ingredients in functional food formulations, helping manage high blood pressure.

Keyword: Balanites aegyptiaca (Aduwa), protein hydrolysates, ACE-inhibitory peptides, antihypertensive peptides, spontaneously hypertensive rats (SHR), blood pressure reduction, enzymatic hydrolysis, functional food ingredients