@article {Kapel_etal2006,
	title = {{Production, in continuous enzymatic membrane reactor, of an anti-hypertensive hydrolysate from an industrial alfalfa white protein concentrate exhibiting ACE inhibitory and opioid activities}},
	journal = {Food Chemistry},
	volume = {98},
	number = {1},
	year = {2006},
	pages = {120{\textendash}126},
	abstract = {A few hydrolysates of food proteins were reported to exert an antihypertensive effect in vivo due to angiotensin I converting enzyme (ACE) inhibitory peptides or opioid peptides. An industrial alfalfa white protein concentrate (AWPC) hydrolysate, produced on a pilot plant scale, strongly inhibited ACE with an IC50 value of 8.8 $μ$g/ml. Furthermore, the AWPC hydrolysate inhibited the spontaneous contraction of rabbit ileum in a dose-dependent and naloxone-blocked manner, indicating the presence of opioid peptides. The AWPC hydrolysate significantly lowered blood pressure of spontaneously hypertensive rats (SHR) more than 6 h after a single oral administration. The maximum reduction of systolic blood pressure (-29.9 {\textpm} 2.0 mmHg) was observed 4 h after an oral administration of 0.5 g/kg hydrolysate dosage. The minimal anti-hypertensive effect was observed for 0.1 g/kg dosage. The AWPC hydrolysate may then be particularly suitable as nutraceutical for functional food useful in the prevention of hypertension.},
	issn = {0308-8146},
	author = {Kapel, R and Chabeau, A and Lesage, J and Guillaume Rivi{\`e}re and Ravallec-Ple, R and Lecouturier, D and Wartelle, M and Guillochon, D and Dhulster, P}
}
