Antihypertensive Effect of Peptide-Enriched Soy Sauce-Like Seasoning and Identification of Its Angiotensin I-Converting Enzyme Inhibitory Substances [Erratum: 2010 May, v. 58, no. 9, p. 5858]
2010
Nakahara, Takeharu | Sano, Atsushi | Yamaguchi, Hitomi | Sugimoto, Katsutoshi | Chikata, Hiroyuki | Kinoshita, Emiko | Uchida, Riichiro
We have developed a peptide-enriched soy sauce-like seasoning termed Fermented Soybean Seasoning (FSS), by modifying the process of soy sauce brewing. The FSS has a 2.7-fold higher concentration of total peptides than regular soy sauce. The angiotensin I-converting enzyme (ACE) inhibitory activity of FSS (IC50 = 454 μg/mL) was greater than that of regular soy sauce (IC50 = 1620 μg/mL). The FSS demonstrated antihypertensive effects both in spontaneously hypertensive rats and in Dahl salt-sensitive rats during continuous feeding. The ACE inhibitory substances were purified from FSS by reversed-phase chromatography. Ala-Trp (IC50 = 10 μg/mL), Gly-Trp (30 μg/mL), Ala-Tyr (48 μg/mL), Ser-Tyr (67 μg/mL), Gly-Tyr (97 μg/mL), Ala-Phe (190 μg/mL), Val-Pro (480 μg/mL), Ala-Ile (690 μg/mL), Val-Gly (1100 μg/mL), and a nonprotein amino acid, nicotianamine (0.26 μg/mL), were identified. The concentrations of these substances in the FSS were revealed to be higher than that of regular soy sauce through quantitative LC-MS/MS analysis.
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