Antihypertensive Effect of Angiotensin I-converting Enzyme Inhibitory Peptides from tamari Cake in Spontaneously Hypertensive Rats

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  • たまり醤油粕由来のＡＣＥ阻害ペプチドの高血圧自然発症ラットに対する血圧低下作用
  • タマリ ショウユ カス ユライ ノ ACE ソガイ ペプチド ノ コウケツアツ シゼン ハッショウ ラット ニ タイスル ケツアツ テイカ サヨウ

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Abstract

Angiotensin I-converting enzyme (ACE) inhibitory peptides were prepared by extracting tamari shoyu residue with alkali, followed by chromatography on Diaion AMP 01 and Toyopearl HW-50F. The amino acid sequence of the four kinds of ACE inhibitory peptides were determined after successive chromatographic isolation on reverse phase HPLC. Leu-Val-Gly and Phe-Glu-Thr-Arg, which showed strong ACE inhibitory activity among these peptides, showed significant reduction in systolic blood pressure when they were orally administered to spontaneously hypertensive rats in a single dose (5mg/kg of rat weight). These results suggest that administered Leu-Val-Gly and Phe-Glu-Thr-Arg lowered systolic blood pressure by suppressing ACE activity.

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