Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.

• OKAMOTO (KAINUMA) Akiko

  Department of Brewing and Fermentation, Tokyo University of Agriculture

• MATSUMOTO Eiko

  Department of Brewing and Fermentation, Tokyo University of Agriculture

• IWASHITA Atsuko

  Hokkaido Tokachi Area Regional Food Processing Technology Center

• YASUHARA Tadashi

  Department of Nutrition, Junior College of Tokyo University of Agriculture

• KAWAMURA Yukio

  National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

• KOIZUMI Yukimichi

  Department of Brewing and Fermentation, Tokyo University of Agriculture

• YANAGIDA Fujiharu

  Department of Brewing and Fermentation, Tokyo University of Agriculture

抄録

The angiotensin I-converting enzyme (ACE) inhibitory activity of fish sauce, the product with the strongest ACE inhibitory activity among liquid fermented foods, was fractionated into 2 fractions with ethanol treatment. The major part of the inhibitory substance was contained in the supernatant fraction (S-fraction) and its intraperitoneal administration had a hypotensive effect on spontaneously hypertensive rat (SHR). By octadecyl-silane column chromatography and two successive kinds of gel filtration, the inhibitory activity of the S-fraction was further separated into several fractions indicating that the strong inhibitory activity of the fish sauce is caused by a combined action of various kinds of inhibitory substances present. From the fraction with the lowest 50% inhibition concentration IC₅₀ value, three kinds of dipeptides, glycyl-tryptophan, isoleucyl-tryptophan and valyl-tryptophan, were isolated as the ACE inhibitory compounds. Oral administration of these peptides to SHR showed a hypotensive effect.

収録刊行物

• Food Science and Technology International, Tokyo

  Food Science and Technology International, Tokyo 1 (2), 101-106, 1995

  社団法人 日本食品科学工学会

キーワード

• Angiotensin I-converting enzyme
• ACE
• hypertension
• fish sauce
• glycyl-tryptophan
• valyl-tryptophan
• isoleucyl-tryptophan

詳細情報

• CRID: 1390282679432492544
• NII論文ID: 130000122779
• DOI: 10.3136/fsti9596t9798.1.101
• COI: 1:CAS:528:DyaK28Xis1Ortrw%3D
• ISSN: 18813976
• ISSN: 13417592
• ISSN: http://id.crossref.org/issn/13417592
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可