Angiotensin I-Converting Enzyme Inhibitory Activity of Fermented Surimi by Lactic Acid Bacteria

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  • Shan Jin
    Graduate School of Natural Science and Technology, Okayama University College of Animal Science and Animal Medicine, Inner Mongolia Agricultural University
  • Ogawa Yuka
    Graduate School of Natural Science and Technology, Okayama University
  • Watanabe Takao
    Hayashikane Sangyo Co. Ltd
  • Morimoto Riichiro
    Hayashikane Sangyo Co. Ltd
  • Oota Shoko
    Hayashikane Sangyo Co. Ltd
  • Seiki Masao
    Hayashikane Sangyo Co. Ltd
  • Miyamoto Taku
    Graduate School of Natural Science and Technology, Okayama University

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Other Title
  • 乳酸菌発酵魚肉すり身のアンジオテンシンＩ変換酵素阻害活性
  • 乳酸菌発酵魚肉すり身のアンジオテンシン1変換酵素阻害活性
  • ニュウサンキン ハッコウ ギョニク スリミ ノ アンジオテンシン 1 ヘンカン コウソ ソガイ カッセイ

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Abstract

Angiotensin I-converting enzyme (ACE) inhibitory activity in surimi fermented with lactic acid bacteria (LAB) was investigated to facilitate improvements in surimi fish sausage. Arabesque greenling surimi, Besugo surimi, Alaska Pollack surimi and a mixed surimi were fermented with Lactobacillus delbrueckii subsp. lactis 306701 to evaluate the effect of ACE inhibitory activities. High ACE inhibitory activity (90.0%) was observed in Arabesque greenling surimi and no ACE inhibitory activity was found in Alaska Pollack surimi. A salt-soluble protein (SSP) solution of Arabesque greenling surimi was tested and the influences of fermentation temperatures and times on ACE inhibitory activity were also examined using 16 LAB strains. The resulting ACE inhibitory activity of fermented SSP solutions differed. Pediococcus acidilactici ID7 (inhibitory activity, 47.6%) and Lactobacillus plantarum 6214 (inhibitory activity, 40.6%) displayed higher ACE inhibitory activity. The ACE inhibitory activity and amino compound quantity in fermented Arabesque greenling surimi were also investigated, and ACE inhibitory activity appeared to be induced by amino compounds degraded by inoculated LAB and indigenous bacteria.

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