Effects of Angiotensin I-Converting Enzyme Inhibitory Substances Derived from Indonesian Dried-salted fish on Blood Pressure of Rats
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概要
- 論文の詳細を見る
Indonesian dried-salted fish (DSF) was produced from skipjack tuna by soaking the flesh in 15% NaCl (DSF I) or 25% NaCl (DSF II). The DSFs were then hydrolyzed by trypsin, chymotrypsin, Pronase E, and pepsin. Angiotensin I-converting enzyme (ACE) inhibitory activity was measured. The pepsin digest showed the highest inhibitory activity (IC_<5o> ; 0. 63mg protein/ml). DSF II hydrolysate had higher inhibitory activity than that in DSF I. A three-month storage period of DSF gave higher ACE-inhibitory activity than that of 6 months. An oral administration of pepsin hydrolysate significantly decreased the blood pressure of rats. From the purification steps, at least 4 inhibitor peptides were found. The amino acid sequences of the peptides were Val-Ala-Trp-Lys-Leu, Trp-Ser-Lys-Val-Val-Leu, Ser-Lys-Val-Pro-Pro, and Cys-Trp-Leu-Pro-Val-Tyr, with an lC^<5o> value of 31. 97, 156. 28, 74. 22, and 22. 20μM, respectively.
- 社団法人日本農芸化学会の論文
- 1995-03-23
著者
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Wahyuni M
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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Wahyuni Mita
東京農業大学 農
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Wahyuni Mita
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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Maekawa A
Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Maekawa Akio
Laboratory Of Nutritional Biochemistry Department Of Applied Biology And Chemistry Faculty Of Applie
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Tadokoro T
Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Astawan Made
Laboratory of Food Chemistry and Nutrition, Department of Agricultural Chemistry, Tokyo University o
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YASUHARA Tadashi
Department of Nutrition, Junior College of Agriculture, Tokyo University of Agriculture
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Astawan M
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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Astawan Made
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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Kazuhiro Yamada
Laboratory of Food Chemistry and Nutrition, Department of Agricultural Chemistry, Tokyo University o
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Tadohiro Tadokoro
Laboratory of Food Chemistry and Nutrition, Department of Agricultural Chemistry, Tokyo University o
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Akio Maekawa
Laboratory of Food Chemistry and Nutrition, Department of Agricultural Chemistry, Tokyo University o
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Akio Maekawa
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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Yasuhara Tadashi
Department Of Nutrition Junior College Of Tokyo University Of Agriculture
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Yasuhara Tadashi
Junior Coll. Of Tokyo Univ. Of Agriculture
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Kazuhiro Yamada
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of Agriculture
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YASUHARA Tadashi
Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, The University of Tokyo
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