Antihypertensive Effects of Peptide in Sake and Its By-products on Spontaneously Hypertensive Rats
スポンサーリンク
概要
- 論文の詳細を見る
Systolic blood pressure (SBP) decreased significantly when the hydrolysate of sake lee (HSL) and peptide fraction of sake (PFS) were orally administrated to spontaneously hypertensive rats (SHR). SBP of "young" SHR decreased significantly after orally administering Val-Tyr, His-Tyr, Arg-Phe, Val-Trp, and Tyr-Trp that were isolated from PFS and HSL. The hypotensive effect of Val-Tyr and His-Tyr that was observed in "young" SHR disappeared as they got older, but PFS and HSL maintained their antihypertensive effect on "aged" SHR. SHR fed on a diet with HSL replacing half of the protein source for 3 weeks showed a significant decrease in SBP after 10 days of feeding.
- 社団法人日本農芸化学会の論文
- 1994-05-23
著者
-
Saito Y
National Inst. Health Sci. Tokyo Jpn
-
IMAYASU Satoshi
Research Institite of Gekkeikan, Gekkeikan Sake Co., Ltd.
-
SAITO Yoshiyuki
Research Institute, Gekkeikan Sake Co. Ltd.
-
Kawato A
Research Institute Gekkeikan Sake Co. Ltd.
-
Kawato Akitsugu
Research Institute Gekkeikan Sake Co. Ltd.
-
Imayasu Satoshi
Research Institute Gekkeikan Sake Co. Ltd.
-
Wanezaki(Nakamura) Keiko
Research Institute, Gekkeikan Sake Co., Ltd.
-
Saito Yoshiyuki
Research Institute Gekkeikan Sake Co. Ltd.
-
Wanezaki(nakamura) Keiko
Research Institute Gekkeikan Sake Co. Ltd.
関連論文
- Eleven Novel Single Nucleotide Polymorphisms in the NR1I2 (PXR) Gene, Four of which Induce Non-synonymous Amino Acid Alterations
- Novel single nucleotide polymorphisms in the CYP2D6 gene associated with CYP2D6^*2 and/or CYP2D6^*10 alleles
- Cloning and Enhanced Expression of the Cytochrome P450nor Gene (nicA ; CYP55A5) Encoding Nitric Oxide Reductase from Aspergillus oryzae
- A Novel Amine Oxidase-Encoding Gene from Aspergillus oryzae(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Isolation and Characterization of a Novel Gene Encoding α-L-Arabinofuranosidase from Aspergillus oryzae(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Cloning of a Novel Tyrosinase-Encoding Gene (melB) from Aspergillus oryzae and Its Overexpression in Solid-State Culture (Rice Koji)(BREWING AND FOOD TECHNOLOGY)
- Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose
- Application of Fuzzy Control Theory to the Sake Brewing Process
- Yeast Sporulation Induced by Lysine during Growth in Nutrition-Rich Conditions
- Highly Efficient Sporulation Induced by Glutathione or Glutathione Thiol Esters in Sake (Kyokai No. 7) and a Wild-Type Yeast
- Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
- Cysteine Protease Inhibitors Produced by the Industrial Koji Mold, Aspergillus oryzae O-1018
- Methods for Sporulation of Industrially Used Sake Yeasts
- On the Importance of Calcium and Magnesium Ions in Yeast Solution
- Expression of a Chemically Synthesized Gene for Human Epidermal Growth Factor under the Control of Cauliflower Mosaic Virus 35S Promoter in Transgenic Tobacco
- Regulation of the Glucoamylase-Encoding Gene(glaB), Expressed in Solid-State Culture(Koji)of Aspergillus oryzae
- Comparision of Two Glucoamylases Produced by Aspergillus oryzae in Solid-State Culture (Koji) and in Submerged Culture
- Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity(Microbiology & Fermentation Industry)
- Introductino of a Feed Back Resistant α-Isopropylmalate Synthase Gene of Saccharomyces cerevisiae into Sake Yeast
- Improvement of the glaB Promoter Expressed in Solid-State Fermentation (SSF) of Aspergillus oryzae
- Cloning and Expression Analysis of Two Catalase Genes from Aspergillus oryzae(Genetics, Molecular Biology, and Gene Engineering)
- Isolation of a Novel Promoter for Efficient Protein Production in Aspergillus oryzae
- Molecular Cloning and Overexpression of fleA Gene Encoding a Fucose-specific Lectin of Aspergillus oryzae(Biochemistry & Molecular Biology)
- Adsorption of Glucoamylase in Unpasteurized Sake on an Affinity Column of Immobilized Glucoamylase Inhibitors
- Analysis of the State Characteristics of Sake Brewing with a Neural Network
- Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees
- Antihypertensive Effects of Peptide in Sake and Its By-products on Spontaneously Hypertensive Rats
- The Role of Yeast and Koji in the Formation of Ethyl Caproate in Moromi.
- Ethyl Caproate Synthesis and Hydrolysis Activity of Koji.