Purification and Antihypertensive Activity of a Novel Angiotensin-I Converting Enzyme Inhibitory Peptide from Fish Sauce, Ishiru

Purification and Antihypertensive Activity of a Novel Angiotensin-I Converting Enzyme Inhibitory Peptide from Fish Sauce, Ishiru

We purified a novel angiotensin-I converting enzyme (ACE) inhibitor from fish sauce Ishiru prepared from squid, and identified it as the tripeptide Leu-Ala-Arg (LAR). IC50 of this ACE inhibitor was 2.5 μM, demonstrating high potency among peptides previously purified from fish sauces. Moreover, LAR...

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Veröffentlicht in:Japanese Journal of Complementary and Alternative Medicine 2013, Vol.10(1), pp.45-49
Hauptverfasser: SASAKI, Tetsuya, KOUDOU, Mari, MICHIHATA, Toshihide, NAKAMURA, Shizuo, ABURATANI, Miyuki, TOKUDA, Kouji, KOYANAGI, Takashi, ENOMOTO, Toshiki
Format: Artikel
Sprache:eng
Schlagworte:
angiotensin-I converting enzyme inhibitory peptide
antihypertensive effect
fish sauce
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Zusammenfassung:We purified a novel angiotensin-I converting enzyme (ACE) inhibitor from fish sauce Ishiru prepared from squid, and identified it as the tripeptide Leu-Ala-Arg (LAR). IC50 of this ACE inhibitor was 2.5 μM, demonstrating high potency among peptides previously purified from fish sauces. Moreover, LAR acted as an antihypertensive peptide, reducing systolic blood pressure in spontaneously hypertensive rats.
ISSN:1348-7922
1348-7930
DOI:10.1625/jcam.10.45