Preventive efficacy of sprouting black soybean peptides on high‐salt diet‐induced hypertension in mice

Abstract This study examined possible mechanisms of action as well as the preventive and interventional effects of sprouting black soybean peptides (SBSPs) and black soybean peptides (BSPs) on hypertension in C57BL/6j mice that was brought on by a high‐salt diet. BSP and SBSP were administered to mice in the black soybean peptide prevention (BSP‐P) group and sprouting black soybean peptide prevention (SBSP‐P) group starting 4 weeks prior to the high‐salt diet, respectively. Mice in the black soybean peptide intervention (BSP‐I) group and the sprouting black soybean peptide intervention (SBSP‐I) group received oral doses of BSP and SBSP, respectively, together with a high‐salt diet. The findings demonstrated that BSP‐I, BSP‐P, SBSP‐I, and SBSP‐P prevented the activation of localized angiotensin converting enzyme (ACE)/angiotensin II (Ang II) pathways in the kidneys and circulation, delayed the rise in blood pressure in mice, and preserved the functional nitric oxide/endothelin‐1 (NO/ET‐1) balance of endothelium. The inflammatory factors tumor necrosis factor‐α (TNF‐α), interferon‐γ (IFN‐γ), and interleukin‐6 (IL‐6) had decreased plasma levels. Additionally, it improved fibrosis, renal edema phenomena, and cardiomegaly. Furthermore, the expression of genes related to the renin–angiotensin system and endothelial function is regulated by SBSP and BSP. On the other hand, compared to intervention effects, SBSP and BSP showed more noticeable preventive benefits on hypertension brought on by a high‐salt diet. When all else was equal, SBSP was more effective than BSP at avoiding hypertension. As a result, this study offers theoretical backing for SBSP as a dietary supplement source for the prevention of high‐salt diet‐induced hypertension.