Peptides from Peptic Hydrolyzate of Heated Sardine Meat That Inhibit Angiotensin I Converting Enzyme

Hiroyuki Ukeda, Hiroshi Matsufuji, Toshiro Matsui, Yutaka Osajima, Hideki Matsuda, Katsuhiro Osajima

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

Three peptides that inhibited angiotensin I converting enzyme (ACE) were isolated from a peptic hydrolyzate of heated sardine muscle. The preparation involved SP-Sephadex C-25 and Toyopearl HW-40 chromatography followed by three steps of high-performance liquid chromatography. The amino acid sequences of these peptides, identified by Edman degradation, were: values of these peptides for ACE from rabbit lung were 83, 30, and 188 μM, respectively. These peptides were synthesized by the solid-phase method, and the IC50 values of the synthetic peptides were similar to those of B-1, B-2, and B-3. These results indicated that all amino acids in B-1, B-2, and B-3 may be in the L-configuration. Fourteen kinds of actins derived from humans, rabbits, rats, mice, soy beans, maize, and so on contained the B-1 sequence of five amino acids.

Original languageEnglish
Pages (from-to)25-29
Number of pages5
JournalNippon Nogeikagaku Kaishi
Volume66
Issue number1
DOIs
Publication statusPublished - Jan 1 1992

Fingerprint

Meats
peptidyl-dipeptidase A
sardines
Peptidyl-Dipeptidase A
Meat
Digestion
digestion
meat
peptides
Peptides
amino acid sequences
Amino Acids
rabbits
Amino Acid Sequence
synthetic peptides
Rabbits
actin
inhibitory concentration 50
High performance liquid chromatography
chromatography

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry (miscellaneous)
  • Medicine (miscellaneous)

Cite this

Peptides from Peptic Hydrolyzate of Heated Sardine Meat That Inhibit Angiotensin I Converting Enzyme. / Ukeda, Hiroyuki; Matsufuji, Hiroshi; Matsui, Toshiro; Osajima, Yutaka; Matsuda, Hideki; Osajima, Katsuhiro.

In: Nippon Nogeikagaku Kaishi, Vol. 66, No. 1, 01.01.1992, p. 25-29.

Research output: Contribution to journalArticle

Ukeda, Hiroyuki ; Matsufuji, Hiroshi ; Matsui, Toshiro ; Osajima, Yutaka ; Matsuda, Hideki ; Osajima, Katsuhiro. / Peptides from Peptic Hydrolyzate of Heated Sardine Meat That Inhibit Angiotensin I Converting Enzyme. In: Nippon Nogeikagaku Kaishi. 1992 ; Vol. 66, No. 1. pp. 25-29.
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