ArticleNutrients2019
Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 34 citations in OpenAlex.
- Mechanistic investigation of a soybean protein isolate-soyasaponin-pectin composite system on soyasaponin bitterness in an acidic environment.Food chemistry: X · 2025Article
- Structure and properties of citrus pectin as influencing factors of biomarkers of metabolic syndrome in rats fed with a high-fat diet.Current research in food science · 2025Article
- Pumpkin Seeds as a Natural Remedy for Anemia: Nutritional Insights and Therapeutic Potential.Current therapeutic research, clinical and experimental · 2025Review
- Evaluation of enzymatically hydrolyzed poultry byproduct meal effects on fecal microbiota and pressure variables in elderly obese cats.Frontiers in veterinary science · 2025Article
- Extraction, Characterization, and Antioxidant Activity of Pectin from Lemon Peels.Molecules (Basel, Switzerland) · 2024Article
- Therapeutic Potential of Pectin and Its Derivatives in Chronic Diseases.Molecules (Basel, Switzerland) · 2024Review
- Food Peptides, Gut Microbiota Modulation, and Antihypertensive Effects.Molecules (Basel, Switzerland) · 2022Review
- Regulatory effect of gut microbes on blood pressure.Animal models and experimental medicine · 2022Review
- Hypotensive and Hepatoprotective Properties of the Polysaccharide-Stabilized Foaming Composition Containing Hydrolysate of Whey Proteins.Nutrients · 2021Article
- Influence of Dietary Components and Traditional Chinese Medicine on Hypertension: A Potential Role for Gut Microbiota.Evidence-based complementary and alternative medicine : eCAM · 2021Review
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4 authors at 2 institutions in 1 country.
Funding
Abstract
Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the mousse's antioxidant and hypotensive activities in vitro, and to evaluate the effect of the long-term intake of mousse samples on the progression of hypertension in spontaneously hypertensive rats (SHRs) and on the microbiome status in Wistar rats with antibiotic-induced dysbiosis. The experimental mousse's in vitro antioxidant activity (oxygen radical absorbance capacity) increased by 1.2 times. The hypotensive (angiotensin-1-converting enzyme inhibitory) activity increased by 6 times in comparison with a commercial mousse. Moreover, the addition of pectin allowed the elimination of the bitter aftertaste of WPH. In vivo testing confirmed the hypotensive properties of the experimental mousse. The systolic blood pressure in SHRs decreased by 18 mmHg and diastolic blood pressure by 12 mmHg. The experimental mousse also showed a pronounced bifidogenic effect. The
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