ACE inhibitory substances derived from soy foods
キーワード:
soy foods,
renin-angiotensin system,
angiotensin converting enzyme(ACE),
ACE inhibitory peptide
2012 年 12 巻 3 号 p. 72-80
詳細
2012 年 12 巻 3 号 p. 72-80
Because about half of Japanese population have been suffering from hypertension or are about to suffer from it, hypertension is a typical lifestyle related disease in Japan. Therefore, it is important to eat foods with antihypertensive effect in order to prevent the onset or aggravation of hypertension. It is known that soy foods such as soy sauce, miso, and natto show antihypertensive effect by inhibiting angiotensin converting enzyme (ACE), the key enzyme in renin-angiotensin system. ACE inhibitory substances contained in soy sauce and miso are nicotianamine and the peptide Ser-Trp respectively, but there is almost no evidence about ACE inhibitors in natto. We purified and identified 5 novel ACE inhibitory peptides containing Ile-Ile and Ile-Asp from protease-treated hikiwari-natto, whose ACE inhibitory activity was about 1.4 times higher than that of protease-untreated hikiwari-natto. In addition, we identified 8 novel ACE inhibitory peptides containing Phe-Phe-Tyr-Tyr and Trp-His-Pro derived from protease-treated soymilk, whose ACE inhibitory activity was about 36 times higher than that of protease-untreated soymilk.
