ACE inhibitors are prescription drugs used to lower blood pressure. In the future, hypertensive people will have the option to consume products containing a new whey protein isolate that has this effect.
ACE inhibitors prevent Angiotensin Converting Enzyme (ACE) from converting Angiotensin I into Angiotensin II, which causes high blood pressure. "Certain peptides were documented in the literature for this activity," says Laurie Nelson, applications manager, Davisco Foods International, Eden Prairie, Minn.
"We screened our isolates for ACE inhibiting activity similar to activity noted in the literature." Davisco found peptides with ACE inhibiting abilities in its BioZate® 1 whey protein isolate. Whey proteins are made up of long chains of amino acids linked by peptide bonds. Davisco's proprietary process generates bioactive peptides with unique nutritional and functional characteristics.
In experiments with hypertensive rats performed at the Hypertension Research Unit, Laval University, Quebec, Canada, BioZate 1 was compared with another whey protein isolate and a control. The work showed that a single optimal dose of BioZate 1 significantly reduced mean arterial blood pressure, within one to seven hours of administration. A trial with human participants has been completed recently and the abstract of the results published1. (See www.daviscofoods.com/HWP/clinical.php3.) Results indicate that the whey protein isolate reduces blood pressure in borderline hypertensives.
In addition to its effect on blood pressure, BioZate 1 is a high quality source of protein that includes essential amino acids that can be formulated into food products. Examples of formulations include dark chocolate and mocha protein beverage mixes. In this application, it is suggested that 30g of the mix be dissolved in 8-oz. of cold milk or water to deliver a 20g dose of BioZate 1. The powdered protein dissolves readily in aqueous systems. It has a slightly bitter taste that is masked by chocolate, mocha or other flavors. The whey protein isolate is soluble over a wide pH range (pH 2-9). Clarity in solution is dependent upon pH and concentration.
Baked applications include protein bars, chocolate chip cookies and peanut butter cookies. Flavored instant oatmeal also is a possible delivery system. Nutrition bars and baked goods were chosen as applications because enough protein can be added to them to deliver a 20g dose. The whey protein isolate also functions to bind water in the bars and baked goods, which maintains a soft texture over time.
Other food functionalities of the whey protein isolate are foaming and emulsification. This foaming ability is an asset in the production of confections like nougat or whipped products, particularly when used in combination with a stabilizer.
1 Cardiovascular Drugs and Therapy 2002; V.16 (Supplement 1):68.