Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1995 English Publisher:Informa UK LimitedJournal:Bioscience, Biotechnology, and Biochemistry, volume 59, pages 1,147-1,149 (issn: 0916-8451, eissn: 1347-6947,

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Authors: A, Okamoto; H, Hanagata; E, Matsumoto; Y, Kawamura; Y, Koizumi; F, Yanagida;

doi: 10.1271/bbb.59.1147

pmid: 7613003

Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods

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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.

Related Organizations

Food Research Institute
Japan
Tokyo University of Agriculture
Japan

Keywords

Fermentation, Molecular Sequence Data, Angiotensin-Converting Enzyme Inhibitors, Amino Acid Sequence, Food Analysis

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