報文
Enzyme-Modified CheeseのアンジオテンシンI変換酵素阻害活性および高血圧自然発症ラットに対する血圧降下作用
2007 年 54 巻 4 号 p. 181-186
詳細
2007 年 54 巻 4 号 p. 181-186
This study investigated the angiotensin I converting enzyme (ACE) inhibitory activity and the anti-hypertensive effect of Enzyme-Modified Cheese (EMC). EMC was synthesized from the hydrolysis of Danish skim milk cheese with the combination of commercial protease, endo-type protease, and exo-type protease. EMC-No. 9 made with Protease N amano, Umamizyme, and Flavourzyme showed the highest ACE inhibitory effect (IC50=36.3μg/ml). Single oral administration of EMC-No. 9 (100, 500 and 100mg/kg) dose-dependently and significantly lowered the systolic blood pressure in spontaneously hypertensive rats for up to 8 hours. Thus, EMC-No. 9 could be useful for the treatment of hypertension.
