Virtual Conference
Food Science 2023

Jose Edgar Zapata Montoya

University of Antioquia, Colombia

Title: Evaluation of the potential use of the enzymatic hydrolysate of Californian red worm on blood pressure reduction by in vitro, ex vivo and in vivo studies


Hypertension is an important risk factor concomitant with cardiovascular disease (CVD) states, which is why we proposed to evaluate Californian red worm hydrolysates on antihypertensive activity both in vitro, ex vivo, using rabbit aortic rings, and in vivo using hypertensively induced rats. The worms were manually separated, washed with water, purged for 4 hours with 4% sodium bicarbonate, sacrificed with 7% saline, and finally washed with drinking water. The in vitro antihypertensive capacity was performed by measuring angiotensin-converting enzyme inhibition; for the ex vivo assays, rabbit aorta was used to measure relaxation; for the in vivo assays, rats with induced hypertension were used to perform acute (hypotension) and chronic assays, using captopril as a control in all assays. With respect to ACE inhibition, the IC50 value of the worm hydrolysate was found to be 358ppm; with respect to the analysis in aortic rings, it was found that the mechanisms of action of the hydrolysate are endothelium-dependent, presenting a maximum relaxation of 35%. With respect to the in vivo assays, the hypotensive test showed that the hydrolyzate can reduce blood pressure by up to 32% in only 2 hours, while the chronic analysis showed that the hydrolyzate at 150ppm does not present statistically significant differences with the control (captopril) during the 15 days of analysis. The Californian red worm hydrolysate presents bioactive compounds identified with antihypertensive activities in vitro, ex vivo and in vivo in different isolated and animal models. The study demonstrates the efficacy of the hydrolysate to be used as an alternative in the treatment and prevention of hypertension, and it can be implemented in functional foods or nutraceutical foods.


JOSE EDGAR ZAPATA MONTOYA is PhD and MSc in Biotechnology. He is the director of Nutrition and Food Technology Group, in The University of Antioquia. He has published more than 100 papers in reputed journals and has advised more of 10 doctoral theses.