Document Detail

Antihypertensive effect of insect cells: In vitro and in vivo evaluation.
MedLine Citation:
PMID:  20800635     Owner:  NLM     Status:  In-Data-Review    
In this study, we investigated the in vitro ACE inhibitory and in vivo antihypertensive effect of insect cell extracts. The IC(50) of three insect cell lines from different type and insect species origin: S2 (embryo, Drosophila melanogaster), Sf21 (ovary, Spodoptera frugiperda) and Bm5 (ovary, Bombyx mori), were evaluated. Most interesting results were that the IC(50) values ranged between 0.4 and 0.9mg/ml, and that an extra hydrolysis with gastrointestinal enzymes did not increase the ACE inhibitory activity conspicuously. Finally, a single oral administration with a gavage of 150mg cell extract/kg BW to spontaneous hypertensive rats (SHR) significantly decreased (p<0.05) their systolic blood pressure (SBP) with 5-6% (9-12mmHg) compared to the controls at 6h post-administration. Here the undigested and digested insect S2 cell extracts were equal in activity to lower the SBP. To the best of our knowledge, this is the first report of in vivo antihypertensive activity of insect cell extracts and this without an extra digestion requirement.
Dorien Staljanssens; John Van Camp; Griet Herregods; Maarten Dhaenens; Dieter Deforce; Johan Van de Voorde; Guy Smagghe
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Publication Detail:
Type:  Journal Article     Date:  2010-08-26
Journal Detail:
Title:  Peptides     Volume:  32     ISSN:  1873-5169     ISO Abbreviation:  Peptides     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-02-14     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8008690     Medline TA:  Peptides     Country:  United States    
Other Details:
Languages:  eng     Pagination:  526-30     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 Elsevier Inc. All rights reserved.
Department of Crop Protection, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
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