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首页> 外文期刊>Food science and technology research >Effect of Frying with Edible Oil on Antihypertensive Properties of Hatakeshimeji (Lyophyllum decastes Sing.) Mushroom
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Effect of Frying with Edible Oil on Antihypertensive Properties of Hatakeshimeji (Lyophyllum decastes Sing.) Mushroom

机译：食用油煎炸对Hatakeshimeji（Lyophyllum decastes Sing。）蘑菇降压性能的影响

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摘要

The effects of cooking methods on antihypertensive properties and inhibitory action on angiotensin converting enzyme (ACE) of Hatakeshimeji mushroom (Lyophyllum decastes Sing.) were investigated. The molecular mass of proteins in the fruit body of Hatakeshimeji was lowered by deep-frying with cooking oil, as the free amino groups of the hot-water extractable fraction of Hatakeshimeji were increased. However, there was no change in IC_(50) for ACE activity. The effect on blood pressure for untreated and fried Hatakeshimeji was investigated by oral administration to spontaneously hypertensive rats (SHR). At 6 hours after administration, systolic blood pressure (SBP) of the fried Hatakeshimeji group was significantly lower than that before administration. At 5 hours after administration, ACE activity in the lungs of the fried Hatakeshimeji group was decreased as was that in the untreated Hatakeshmeji group, and the level was significantly decreased when compared to the control group. These results show that the anti-hypertension effect of Hatakeshimeji peptide was not lost by deep-frying.
机译：研究了蒸煮方法对Hatakeshimeji蘑菇（Lyophyllum decastes Sing。）的降压性能和对血管紧张素转化酶（ACE）的抑制作用。通过增加食用油的提取率，可提高食用油的油炸率，降低食用油的油炸程度，从而降低了蛋白质的分子量。但是，ACE活动的IC_（50）不变。通过对自发性高血压大鼠（SHR）口服研究未经处理和油炸的Hatakeshimeji对血压的影响。给药后6小时，油炸Hatakeshimeji组的收缩压（SBP）显着低于给药前。给药后5小时，油炸的Hatakeshimeji组的肺中的ACE活性与未治疗的Hatakeshmeji组的肺中的ACE活性相比降低，并且与对照组相比水平显着降低。这些结果表明，油炸并不会丧失Hatakeshimeji肽的抗高血压作用。

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