Literature DB >> 7613003

Angiotensin I converting enzyme inhibitory activities of various fermented foods.

A Okamoto1, H Hanagata, E Matsumoto, Y Kawamura, Y Koizumi, F Yanagida.   

Abstract

Angiotensin I converting enzyme (ACE, E.C. 3.4.15.1) inhibitory activity were measured with 11 kinds (31 items) of fermented foods. Strong inhibitory activity was detected in soy sauce, fish sauce, natto, nyufu, and cheese, but not in mirin, sake, or vinegar.

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Year:  1995        PMID： 7613003     DOI： 10.1271/bbb.59.1147

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN： 0916-8451            Impact factor:   2.043


  7 in total

1.  Functional properties of autolysate and enzymatic hydrolysates from yam tsukuneimo (Dioscorea opposita Thunb.) tuber mucilage tororo: antioxidative activity and antihypertensive activity.

Authors:  Takeshi Nagai; Nobutaka Suzuki; Norihisa Kai; Yasuhiro Tanoue
Journal:  J Food Sci Technol       Date:  2012-12-20       Impact factor: 2.701

2.  Stability and cytotoxicity of angiotensin-I-converting enzyme inhibitory peptides derived from bovine casein.

Authors:  Wei Wu; Pan-pan Yu; Feng-yang Zhang; Hong-xia Che; Zhan-mei Jiang
Journal:  J Zhejiang Univ Sci B       Date:  2014-02       Impact factor: 3.066

3.  Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods.

Authors:  Shinsuke Kuwaki; Nobuyoshi Nakajima; Hidehiko Tanaka; Kohji Ishihara
Journal:  Biochem Insights       Date:  2012-10-31

4.  The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides.

Authors:  Florin Barla; Takashi Koyanagi; Naoko Tokuda; Hiroshi Matsui; Takane Katayama; Hidehiko Kumagai; Toshihide Michihata; Tetsuya Sasaki; Atsushi Tsuji; Toshiki Enomoto
Journal:  Biotechnol Rep (Amst)       Date:  2016-04-09

5.  In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes.

Authors:  Su-Jung Yeon; Ji-Han Kim; Won-Young Cho; Soo-Ki Kim; Han Geuk Seo; Chi-Ho Lee
Journal:  Foods       Date:  2019-10-14

Review 6.  Probiotics and blood pressure: current insights.

Authors:  Aditya Upadrasta; Ratna Sudha Madempudi
Journal:  Integr Blood Press Control       Date:  2016-02-25

Review 7.  Soybean Bioactive Peptides and Their Functional Properties.

Authors:  Cynthia Chatterjee; Stephen Gleddie; Chao-Wu Xiao
Journal:  Nutrients       Date:  2018-09-01       Impact factor: 5.717
  7 in total

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