Determination of Antihypertensive Peptides from an Izumi Shrimp Hydrolysate

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概要

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• The izumi shrimp (Plesionika izumiae Omori, 1971) is an unused resource which can be caught off the southern coast of Tokushima Prefecture. We have previously found that an izumi shrimp hydrolysate significantly inhibited the age-associated spontaneous increase in blood pressure in stroke-prone spontaneously hypertensive rats. In this present study, two angiotensin I-converting enzyme inhibitory peptides were isolated from an izumi shrimp hydrolysate by using high-performance liquid chromatography, and their amino acid sequences were determined to be Val-Trp-Tyr-His-Thr and Val-Trp. A single oral administration of synthetic Val-Trp-Tyr-His-Thr or Val-Trp significantly decreased the blood pressure in stroke-prone spontaneously hypertensive rats. The antigenicity and allergenicity of the izumi shrimp hydrolysate against BALB/c mice were very low. These results demonstrate that the angiotensin I-converting enzyme inhibitory peptides isolated from the izumi shrimp hydrolysate had an anti-hypertensive effect on rats.

• 社団法人 日本農芸化学会の論文
• 2008-03-23

著者

• Ogawa Tadashi

  Dep. Of Nutritional Sci. For Well-being Fac. Of Health Sci. For Welfare Kansai Univ. Of Welfare Scie

• Sakai Kentaro

  岡山県立大学 保健福祉学部栄養学科

• Ogawa T

  Kyoto Univ. Kyoto Jpn

• Ogawa T

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• Ogawa Tomoya

  Laboratory Of Synthetic Cellulary Chemistry The Institute Of Physical And Chemical Research (riken)

• Sakai Kentaro

  Department Of Environmental Science Faculty Of Human Life Science Hiroshima Jogakuin University

• Ogawa Takahira

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• NII Yoshitaka

  Food Technology Division, Tokushima Prefectural Industrial Technology Center

• FUKUTA Kazuhiro

  Food Technology Division, Tokushima Prefectural Industrial Technology Center

• Ogawa Tadashi

  Department Of Legal Medicine Aichi Medical University School Of Medicine

• Sakai Kentaro

  Dep. Of Nutrition And Health Promotion Fac. Of Human Life Sci. Hiroshima Jogakuin Univ.

• Okayama T

  Research Institute Daiichi Fine Chemical Co. Ltd.

• Sakai Kensuke

  Department Of Nutrition And Health Promotion Faculty Of Human Life Science Hiroshima Jogakuin Univer

• Nii Yoshitaka

  Food Technology Division Tokushima Prefectural Industrial Technology Center

• Fukuta K

  Food Technology Division Tokushima Prefectural Industrial Technology Center

• YOSHIMOTO Ryoko

  Food Technology Division, Tokushima Prefectural Industrial Technology Center

• Yoshimoto Ryoko

  Food Technology Division Tokushima Prefectural Industrial Technology Center

• Ogawa Tadashi

  Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University

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