| Summary: | 碩士 === 輔仁大學 === 食品營養學系 === 94 === Chicken essence residues derived from industrial by-product in the process of chicken essence are usually discarded as animal feeds. The purposes of this study were to investigate the antihypertensive and antioxidative capacities of enzymatic hydrolysates from chicken essence residues. The defatted chicken essence residues were hydrolyzed by six commercial enzymes, i.e., Protease A, Protease M, Protease N, Alcalase, Flavorzyme and Protamex. In vitro studies, indicated that Protease N hydrolysate had the highest angiotensin converting enzyme (ACE) inhibitory activity (IC50=1.14 mg crude protein/mL) as well as the greatest activity in Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity, and inhibitory activity on lipid peroxidation of VLDL-LDL. After ultrafiltration, the fraction of molecular weight less than 1,000 Da had the highest ACE inhibitory activity and antioxidant activity (included TEAC and DPPH radical scavenging activity). After the fraction of molecular weight less than 1,000 Da was separated into 3 fractions by Sephadex G-15 column, the first fraction had the highest activities (included ACE inhibitory activity, included TEAC and DPPH radical scavenging activity). In animal studies, oral administration with the does of 100 or 300 mg/kg bw to spontaneously hypertensive rat (SHR) exerted a significant lowering effect (p<0.05) on SBP after 4 h and lasted to 8 h. The fraction of molecular weight less than 1,000 Da of the Protease N hydrolysate of chicken essence residues had an antihypertensive effect in SHR, 4h after oral administration with 50 mg/kg bw significantly decreased SBP (p<0.05) and lasted for 8 h. In addition, supplementation with 3% the Protease N hydrolysate of chicken essence residues, showed a significantly reduced blood pressure (p<0.05) in SHR after 4 weeks of feeding. The ACE activity was significantly reduced in lung, kidney and plasma after the animals were fed for 6 weeks. Moreover, 3% hydrolysate supplement for 6 weeks significantly increased TEAC (p<0.05) and inhibited lipid peroxidation (p<0.05) of plasma. In conclusion, the value of chicken essence residue might be enhanced by enzymatic hydrolysis to generate the hydrolysate with antihypertensive and antioxidant activity.
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