Antihypertensive Effects of Bioactive Peptides Derived from Food Proteins. Development of Antihypertensive Food with Bioactive Sardine Muscle Peptide (Val-Tyr).

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  • 食品タンパク質由来機能性ペプチドによる血圧降下作用　　イワシペプチド（Ｖａｌ‐Ｔｙｒ）による降圧食品の開発を中心として
  • ショクヒン タンパクシツ ユライ キノウセイ ペプチド ニ ヨル ケツアツ コウカ サヨウ イワシ ペプチド Val Tyr ニ ヨル コウアツ ショクヒン ノ カイハツ オ チュウシン ト シテ
  • Development of Antihypertensive Food with Bioactive Sardine Muscle Peptide (Val-Tyr)
  • イワシペプチド (Val-Tyr) による降圧食品の開発を中心として

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Abstract

The procedures for preparing a food material with antihypertensive efficacy from sardine muscle have been reviewed. Hydrolysis of sardine muscle by pepsin yielded angiotensin I-converting enzyme (ACE)-inhibitory peptides. Further studies aimed at preparing a hydrolyzate with potent ACE-inhibitory activity as well as having good flavor were carried out using Bacillus licheniformis alkaline protease. After 17h of hydrolysis of 0.3wt% sardine protein, the 10wt% ethanol fraction obtained with ODS resin showed some excellent properties, including strong ACE-inhibitory activity (IC50=0.015mg protein/mL), high digestive resistance, no bitterness, and no antigenicity. In addition, this fraction was confirmed to have a significant in vivo depressor effect in mildly hypertensive volunteers (n=29), who showed a 9.3mmHg reduction in systolic blood pressure and 5.2mmHg reduction in diastolic blood pressure after 4 weeks of oral administration of this peptide drink (4g of the ODS fraction/200mL/day).

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