納豆のアンジオテンシンI変換酵素阻害活性  [in Japanese] Angiotensin I-Converting Enzyme Inhibitory Activity of Natto, A Traditional Japanese Fermented Food  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

1)生大豆,浸漬大豆,蒸煮大豆,煮汁,発酵時間を変えて製造した納豆におけるACE阻害活性を調べた.大豆1gあたりのACE阻害活性(総活性)は浸漬大豆がもっとも高く,生大豆の約1.6倍であった.しかし蒸煮により,その活性は浸漬大豆の約50%,生大豆の約80%に低下した.納豆は蒸煮大豆よりも阻害活性が高く,本研究の実験条件下では発酵16~20時間(製品として適する発酵時間)において最も高い活性を示し,さらに発酵を続けると活性は低下した.<BR>2)市販納豆菌株および著者らが自然界から分離した納豆菌株を用いて納豆を製造し,納豆菌株によるACE阻害活性の相違について調べた.使用する納豆菌株により納豆のACE阻害活性に相違が認められた.市販株よりも高い阻害活性を持つ納豆を製造する納豆菌株が数株存在した.<BR>3)納豆のACE阻害物質は,蒸煮大豆に本来存在した物質,および発酵により蒸煮大豆中の前駆物質から新たに生成された物質から成ることが示唆された.

We evaluated angiotensin I-converting enzyme (ACE) inhibitory activities in raw soybeans, soaked soybeans, steamed soybeans, the substance exuded from soybeans during steaming and a series of natto samples which were produced with different fermentation times. We also compared the ACE inhibitory activities of natto produced using commercial bacterial strains and natto produced using strains obtained from dried rice plants. We found that the ACE inhibitory activity of natto varied depending on fermentation time. Furthermore, it was shown that fermentation with certain dried rice plant extracts resulted in natto with higher ACE inhibitory activity than that produced using commercial bacterial strains. It is suggested that some ACE inhibitory substances in natto are derived from the steamed soybeans used during production, while others are formed from steamed soybean components during fermentation.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 53(3), 189-192, 2006-03-15

    Japanese Society for Food Science and Technology

References:  17

Cited by:  5

Codes

  • NII Article ID (NAID)
    130000052148
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    7848919
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
Page Top