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酱油对血管紧张素转换酶抑制作用的研究 被引量：3

Angiotensin I-converting enzyme inhibitory activities of Chinese soy sauce
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摘要 考察了若干酱油样品的血管紧张素转换酶(ACE)抑制活性,发现所试样品均表现出ACE抑制活性,其IC50值范围为0.7405～3.0265mg/mL。样品的ACE抑制活性与其蛋白质降解程度、多肽含量及颜色值无明显相关性,应为多种活性物质综合作用的结果。对我国酱油产品中ACE抑制剂的结构表征可为潜在降血压功能性食品的研发提供指导。 Angiotensin I-converting enzyme （ACE） inhibitory activities of several Chinese soy sauce samples were investigated in this work. it was found that all samples showed ACE inhibitory activities with IC5o values at a range of 0.7405-3.0265 mg/mL. No evident correlation was observed between ACE inhibitory activity and proteolysis degree, peptide content or color value. The total ACE inhibitory activities of the samples may occur from the combined function of various bioactive compounds in soy sauce. It is necessary to clarify the ACE inhibitors in Chinese soy sauce to guide the development of functional food with potential blood Dressure-lowerina properties.
作者 李风娟 王乾 盖克欣 陈新新 王志芳 李里特
机构地区 天津科技大学食品营养与安全教育部重点实验室 中国农业大学食品科学与营养工程学院
出处 《食品科技》 CAS 北大核心 2012年第6期285-288,共4页 Food Science and Technology
基金 天津科技大学引进人才科研启动基金项目(20100407) 天津科技大学科学研究基金项目(20100213) 国家自然科学基金项目(31101329)
关键词 血管紧张素转换酶(ACE)抑制活性 酱油 多肽 angiotensin I-converting enzyme （ACE） inhibitory activity soy sauce peptides
分类号 TS264.21 [轻工技术与工程—发酵工程]
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参考文献15

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二级参考文献16

  • 1Fan J F, Saito M, Tatsumi E, et al. Preparation of Angiotensin Ⅰ-converting enzyme inhibiting peptides from soybean protein by enzymatic hydrolysis. Food Sci Technol Res,2003,9(3):254-256.
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食品科技
2012年 第6期

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