Title of project

Soybean Isolates and Their Effect on Hypertension

Faculty Advisor

Teri Burgess-Champoux


Nutrition and Exercise Sciences

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Soybean Isolates and Their Effect on Hypertension

Hypertension is a major risk factor for heart disease, the leading cause of death in the United States. Several medications on the market inhibit the angiotensin converting enzyme (ACE) in the biochemical pathway that increases blood pressure, however many medications have undesirable side effects. Research has been burgeoning around the use of functional foods, especially soy protein, in the prevention of hypertension. The objective of this systematic review was to summarize the results of several recent studies on bioactive peptides from soybeans and their effect on hypertension. EBSCO and MEDLINE were used to search for articles under keywords, “soybean,” “peptide,” “hypertension,” and “angiotensin.” Studies were limited to those published from January 2009 to the present. Both in vivo and in vitro studies were considered for review. Major findings showed that hydrolyzed isolates of soy protein inhibited the ACE enzyme responsible for an increase in blood pressure. The IC50 value, which reflects the amount needed to inhibit the enzyme by 50%, was used as an indicator of ACE inhibition in all studies reviewed. The IC50 value was influenced by the enzyme or combination of enzymes used for hydrolysis, but was not significantly affected by heat, moisture, or time. Conclusive findings also showed that hydrolyzed soybean isolates were more effective at reducing hypertension than hydrolyzed isolates from other legume protein extracts. This review of several articles substantiates the claim that soybeans may significantly prevent hypertension, but there is a need for more studies to be conducted in vivo.