Sakebushi is made from dried protease-treated chum salmon (
Oncorhynchus keta) that have released their spawn.
We carried out
in vitro testing of water extracts of
Sakebushi for angiotensin I-converting enzyme (ACE) inhibitory peptides. Water extracts (2%(w/v) dried fish) contained 0.10% total nitrogen, 6.10±0.62 mg/m
l total protein and 2.53±0.30 mg/m
l free amino acids, and demonstrated 58.4% inhibition against ACE, and IC
50, values of 1.148 mg/m
l.
View full abstract