Ameliorative potential of rice protein hydrolysates prepared through high-pressure processing against diabetic cardiomyopathy

Abstract

Various functional foods, including meal replacements and nutritional supplements, are available to consistently regulate blood glucose levels in patients with type 2 diabetes mellitus (T2DM). This study proposes the development of high-pressure processing (HPP) treatment for rice protein (RP) flour to produce rice protein peptides (RPP). This dietary intervention aims to stabilize glycemic levels and mitigate myocardial damage caused by oxidative stress (OS) in patients with diabetic cardiomyopathy (DCM). This study demonstrated that the protein, branched-chain amino acid (BCAA), and peptide contents in RPP increased significantly following HPP treatments ranging from 200 to 600 MPa. Additionally, the study found that RPP effectively regulated blood glucose levels (621.85–181.73 mg dL⁻¹) in rats with DCM, attenuated myocardial injury caused by OS, and prevented the development of myocardial infarction (MI) indices and cardiac oxidative-inflammatory parameters in an animal model. Notably, RPP may effectively inhibit nuclear factor (NF)-κB expression and activity, thereby reducing myocardial cellular pyroptosis. Consequently, the findings of this study contribute to the advancement and commercialization of RPP as a potential health food product, with the dual benefits of regulating blood glucose levels and providing antioxidant properties. Furthermore, this study offers novel perspectives for preventing and alleviating heart failure in DCM, thus guiding future research.