Comparative Analyses of Anti-hypertensive Effects of Commercial Collagen Peptides in Spontaneously Hypertensive Rats

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  • Kouguchi Tomomi
    Research and Development Center, Nippon Meat Packers, Inc. Graduate School of Biosphere Science, Hiroshima University
  • Iwai Koji
    Research and Development Center, Nippon Meat Packers, Inc.
  • Shimizu Muneshige
    Research and Development Center, Nippon Meat Packers, Inc.
  • Ohmori Takashi
    Research and Development Center, Nippon Meat Packers, Inc.
  • Takahata Yoshihisa
    Research and Development Center, Nippon Meat Packers, Inc.
  • Suzuki Takuya
    Graduate School of Biosphere Science, Hiroshima University
  • Morimatsu Fumiki
    Research and Development Center, Nippon Meat Packers, Inc.
  • Tanabe Soichi
    Graduate School of Biosphere Science, Hiroshima University

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Other Title
  • 市販コラーゲンペプチドの自然発症性高血圧ラットにおける血圧上昇抑制作用
  • シハン コラーゲンペプチド ノ シゼン ハッショウセイ コウケツアツ ラット ニ オケル ケツアツ ジョウショウ ヨクセイ サヨウ

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In this study, we investigated the anti-hypertensive effects of two enzymatic hydrolysates of chicken and pig collagens in spontaneously hypertensive rats (SHR). SHR were divided into three groups and administrated collagen peptides at 3 g/kg body weight, or water for 14 weeks. In the chicken collagen peptides group, systolic blood pressure was significantly reduced when compared with the control group, and diastolic blood pressure was also reduced when compared to the pig collagen group. Microscopic analysis revealed that inflammation in liver and heart was mildly ameliorated in the chicken collagen peptides group.

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