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 (Var-Tyr) による降圧食品の開発を中心として  [in Japanese] Antihypertensive Effects of Bioactive Peptides Derived from Food Protein : Development of Antihypertensive Food with Bioactive Sardine Muscle Peptide (Val-Tyr)  [in Japanese]

Access this Article

Search this Article

Author(s)

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 <i>Bacillus licheniformis</i> 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 (IC<sub>50</sub>=0.015mg protein/mL), high digestive resistance, no bitterness, and no antigenicity. In addition, this fraction was confirmed to have a significant <i>in vivo</i> depressor effect in mildly hypertensive volunteers (<i>n</i>=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).

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 53(2), 77-85, 2000-04-10

    Japan Society of Nutrition and Food Science

References:  49

Cited by:  9

Codes

  • NII Article ID (NAID)
    10009714420
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    02873516
  • NDL Article ID
    5357642
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
Page Top