ANGIOTENSIN-I CONVERTING-ENZYME INHIBITORY ACTIVITIES OF VARIOUS FERMENTED FOODS

被引：102

作者：

OKAMOTO, A ^{[1
]}

HANAGATA, H ^{[1
]}

MATSUMOTO, E ^{[1
]}

KAWAMURA, Y ^{[1
]}

KOIZUMI, Y ^{[1
]}

YANAGIDA, F ^{[1
]}

机构：

[1] MINIST AGR FORESTRY & FISHERIES, NATL FOOD RES INST, TSUKUBA, IBARAKI 305, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 06期

关键词：

D O I：

10.1271/bbb.59.1147

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：1147 / 1149

页数：3

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