Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

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概要

• 論文の詳細を見る

• Angiotensin I-converting enzyme (ACE) inhibitory activities of thirty commercial Chinese style soy-paste were determined. All the aqueous sample extracts exhibited ACE inhibitory activities. Nine samples produced in Guangdong Province showed significantly higher ACE inhibitory activities than other samples (p ‹ 0.0001) and the strongest activity was detected with an extraordinarily low IC<SUB>50</SUB> value of 0.012 mg/mL. Furthermore, these nine samples contained significantly lower peptide contents in line with the slighter proteolysis degrees and showed significantly lighter colors as evidenced by the higher L* (lightness) values than other samples (p ‹ 0.0001). It was indicated that special processing techniques depending on production regions might, to a large extent, affect the ACE inhibitory activities of Chinese soypaste. The findings in this work would be useful in exploring ACE inhibitors derived from Chinese style soypaste and designing functional products with potential antihypertensive effects.

• 独立行政法人　国際農林水産業研究センターの論文

著者

• Li Li-te

  College Of Food Science And Nutritional Engineering China Agricultural University

• Cheng Yong-qiang

  College Of Food Science And Nutritional Engineering China Agricultural University

• LI Feng-Juan

  College of Food Engineering and Biotechnology, Tianjin University of Science and Technology

• YIN Li-Jun

  College of Food Science & Nutritional Engineering, China Agricultural University

• YAMAKI Kohji

  Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences

• SAITO Masayoshi

  Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences

関連論文

• Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature
• Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
• Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)
• In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
• Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

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