Purification and Antihypertensive Activity of a Novel Angiotensin-I Converting Enzyme Inhibitory Peptide from Fish Sauce, <i>Ishiru</i>
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- SASAKI Tetsuya
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
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- KOUDOU Mari
- Shata Shuzo Co., Ltd.
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- MICHIHATA Toshihide
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
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- NAKAMURA Shizuo
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
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- ABURATANI Miyuki
- Shata Shuzo Co., Ltd.
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- TOKUDA Kouji
- Shata Shuzo Co., Ltd.
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- KOYANAGI Takashi
- Department of Food Science, Ishikawa Prefectural University
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- ENOMOTO Toshiki
- Department of Food Science, Ishikawa Prefectural University
Bibliographic Information
- Other Title
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- イカ魚醤油（イシル）に含まれるアンジオテンシン I 変換酵素阻害ペプチドの単離と血圧降下作用
- Purification and Antihypertensive Activity of a Novel Angiotensin-I Converting Enzyme Inhibitory Peptide from Fish Sauce, Ishiru
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Abstract
We purified a novel angiotensin-I converting enzyme (ACE) inhibitor from fish sauce Ishiru prepared from squid, and identified it as the tripeptide Leu-Ala-Arg (LAR). IC50 of this ACE inhibitor was 2.5 μM, demonstrating high potency among peptides previously purified from fish sauces. Moreover, LAR acted as an antihypertensive peptide, reducing systolic blood pressure in spontaneously hypertensive rats.<br>
Journal
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- Japanese Journal of Complementary and Alternative Medicine
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Japanese Journal of Complementary and Alternative Medicine 10 (1), 45-49, 2013
The Japanese Society for Complementary and Alternative Medicine
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Details 詳細情報について
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- CRID
- 1390001205219106560
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- NII Article ID
- 130003365075
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- NII Book ID
- AA12095429
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- ISSN
- 13487930
- 13487922
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- NDL BIB ID
- 024647446
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
