Antihypertensive effect of alkaline protease hydrolysate of the pearl oyster Pinctada fucata martencii & separation and identification of angiotensin-I converting enzyme inhibitory peptides

Seiji Katano, Tomoyuki Oki, Yuka Matsuo, Kunitoshi Yoshihira, Yasuo Nara, Tomohiro Miki, Toshiro Matsui, Kiyoshi Matsumoto

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)

Abstract

We hydrolyzed pearl oyster meat with alkaline protease treatment. We administered orally hydrolysate of pearl oyster meat to 8 week-old male SHR/Izm. As a result, the systolic blood pressure of SHR fell significantly from our last quotation of 202.4 mmHg to 180.0 mmHg in six hours. We controlled, isolated and identified four kinds of physiologically active peptides with low molecular weight and high level of ACE inhibition, and refined and identified them as Phe-Tyr, Ala-Trp, Val-Trp, and Gly-Trp with reversed phase chromatography. Among them, Ala-Trp was new and naturally occurring peptide. We estimated that the percentage contributing to ACE inhibition by those four peptides is 4.5%. Based on the study, we believe that promote pearl oyster meat as nutritious and functional food reduces blood pressure.

Original languageEnglish
Pages (from-to)975-980
Number of pages6
JournalNippon Suisan Gakkaishi (Japanese Edition)
Volume69
Issue number6
DOIs
Publication statusPublished - Jan 1 2003

All Science Journal Classification (ASJC) codes

  • Aquatic Science

Fingerprint Dive into the research topics of 'Antihypertensive effect of alkaline protease hydrolysate of the pearl oyster Pinctada fucata martencii & separation and identification of angiotensin-I converting enzyme inhibitory peptides'. Together they form a unique fingerprint.

Cite this