Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/47806
Titolo: Effect of Parmigiano Reggiano Consumption on Blood Pressure of Spontaneous Hypertensive Rats
Autori: Basiricò, Loredana 
Morera, Patrizia 
Chiara Evangelista
Gianni Galaverna
Stefano Sforza
Barbara Prandi
Bernabucci, Umberto 
Alessandro Nardone
Rivista: DAIRY 
Data pubblicazione: 2022
Abstract: 
In recent years, due to the significant increase in hypertension, peptides which are able to
reduce blood pressure have gained special interest by scientific research and food industry. Several bioactive peptides with ascertained ACE-inhibitory activity have been found in Parmigiano Reggiano (PR) cheese and/or mixtures deriving from its digestion in vitro, and this may be predictive of its potential antihypertensive effect in vivo. This study investigated the long-term effect of feeding (PR) cheese on blood pressure (BP) of spontaneously hypertensive rats (SHRs). A total of 30 male SHRs, 13 weeks old, were subdivided into 6 groups balanced for body weight and BP, to receive daily dietary supplementation with: 0.1–0.2–0.4–0.6 g PR/rat, captopril, and water. Systolic and diastolic BP were recorded every two weeks, for 10 weeks. Blood samples were collected at the end of the trial. Dietary integration with PR led to a transitory reduction in rats’ pressure in the first 35 days of treatment and pressure decreased in a dose-dependent manner. In the second part of the study, the beneficial effect of PR antihypertensive peptides may have been masked and reduced by the increase in BP of rats linked to the rise in age of animals. No PR derived peptides were detected in rats’ serum.
Highlights: Parmigiano Reggiano (PR) cheese led to a transitory reduction in rats’ pressure in the
first 35 days of treatment. This effect was PR dose dependent. The highest amounts of PR tested did not increase both systolic and diastolic blood pressures of hypertensive rats.
URI: http://hdl.handle.net/2067/47806
ISSN: 2624-862X
DOI: https://doi.org/10.3390/ dairy3020028
Diritti: Attribution-NonCommercial-NoDerivatives 4.0 International
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