Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/47806
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dc.contributor.authorBasiricò, Loredanait
dc.contributor.authorMorera, Patriziait
dc.contributor.authorEvangelista, Chiarait
dc.contributor.authorGalaverna, Gianniit
dc.contributor.authorSforza, Stefanoit
dc.contributor.authorPrandi, Barbarait
dc.contributor.authorBernabucci, Umbertoit
dc.contributor.authorNardone, Alessandroit
dc.date.accessioned2022-05-23T16:28:17Z-
dc.date.available2022-05-23T16:28:17Z-
dc.date.issued2022it
dc.identifier.issn2624-862Xit
dc.identifier.urihttp://hdl.handle.net/2067/47806-
dc.description.abstractIn 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.it
dc.format.mediumELETTRONICOit
dc.language.isoengit
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleEffect of Parmigiano Reggiano Consumption on Blood Pressure of Spontaneous Hypertensive Ratsit
dc.typearticle*
dc.identifier.doihttps://doi.org/10.3390/ dairy3020028it
dc.identifier.urlhttps://www.mdpi.com/2624-862X/3/2/28it
dc.relation.journalDAIRYit
dc.relation.firstpage364it
dc.relation.lastpage376it
dc.relation.numberofpages12it
dc.relation.volume3it
dc.relation.issue2it
dc.subject.scientificsectorAGR/18it
dc.subject.keywordsParmigiano Reggianoit
dc.subject.keywordsbioactive peptidesit
dc.subject.keywordsantihypertensive effectit
dc.subject.keywordsSHRsit
dc.subject.keywordsfunctional foodit
dc.subject.ercsectorLS9it
dc.description.numberofauthors8it
dc.description.internationalnoit
dc.contributor.countryITAit
dc.type.refereeREF_1it
dc.type.miur262*
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.grantfulltextrestricted-
item.openairetypearticle-
crisitem.journal.journalissn2624-862X-
crisitem.journal.anceE257463-
Appears in Collections:A1. Articolo in rivista
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