Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods

Akiko Okamoto; Hiroshi Hanagata; Eiko Matsumoto; Yukio Kawamura; Yukimichi Koizumi; Fujiharu Yanagida

doi:10.1271/bbb.59.1147

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods

Akiko Okamoto, Hiroshi Hanagata, Eiko Matsumoto, Yukio Kawamura, Yukimichi Koizumi, Fujiharu Yanagida

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JOURNAL FREE ACCESS

1995 Volume 59 Issue 6 Pages 1147-1149

DOI https://doi.org/10.1271/bbb.59.1147

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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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