Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods

作者：Akiko Okamoto, Hiroshi Hanagata, Eiko Matsumoto, Yukio Kawamura, Yukimichi KOIZUMI, Fujiharu YANAGIDA · 发表于：Bioscience Biotechnology and Biochemistry · 年份：1995 · DOI：10.1271/bbb.59.1147 · 被引用次数：152 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Consumer Attitudes and Food Labeling

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.