Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein

Journal of Bioscience and Bioengineering

Volumn 108, Issue 2, 2009, Pages 111-115

  Inoue, Kaori ^a   Gotou, Takanobu ^a   Kitajima, Hirokuni ^b   Mizuno, Seiichi ^a   Nakazawa, Takeshi ^b   Yamamoto, Naoyuki ^a  

^a CALPIS Co Ltd   (Japan)

^b Marukome Co Ltd   (Japan)

Author keywords

Angiotensin I converting enzyme; Antihypertensive peptide; Aspergillus oryzae; Miso paste; Spontaneously hypertensive rats

Indexed keywords

ANGIOTENSIN-I CONVERTING ENZYME; ANTIHYPERTENSIVE PEPTIDE; ASPERGILLUS ORYZAE; MISO PASTE; SPONTANEOUSLY HYPERTENSIVE RATS;

AMINES; BIOCHEMICAL ENGINEERING; BLOOD PRESSURE; ENZYMES; FERMENTATION; PEPTIDES; RATS;

CASEIN;

CASEIN HYDROLYSATE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ISOLEUCYLPROLYLPROLINE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VALYLPROLYLPROLINE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIHYPERTENSIVE ACTIVITY; ARTICLE; ASPERGILLUS ORYZAE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG EFFECT; FERMENTATION OPTIMIZATION; HYPERTENSION; LIQUID CHROMATOGRAPHY; MALE; MASS SPECTROMETRY; NONHUMAN; RAT; SYSTOLIC BLOOD PRESSURE;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIHYPERTENSIVE AGENTS; ASPERGILLUS ORYZAE; CASEINS; FOOD MICROBIOLOGY; PEPTIDES; SOY FOODS; SOYBEANS; VEGETABLE PROTEINS;

ASPERGILLUS ORYZAE; RATTUS;

EID: 67650345356     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2009.03.007     Document Type: Article

References (31)

1. Teschemacher H., Kock G., and Brantl V. Milk protein-derived opioid receptor ligands. Biopolymers 43 (1997) 99-117
2. Lahov E., and Regelson E. Antibacterial and immunostimulating casein-derived substances from milk: casecidin, isracidin peptides. Food Chem. Toxicol. 34 (1996) 131-145
3. Kim S.K., Kim Y.T., Byun H.G., Nam K.S., Joo D.S., and Shahide F. Isolation and characterization of antioxidative peptides from gelatin hydrolyzate of Alaska pollack skin. J. Agric. Food Chem. 49 (2001) 1984-1989
4. Yamamoto N., Ejiri M., and Mizuno S. Biogenic peptides and their potential use. Current Pharmaceutical Design 9 (2003) 1345-1355
5. Meisel H., and Bockelmann W. Bioactive peptides encrypted in milk proteins: proteolytic activation and thropho-functional properties. Antonie van Leewenhoek 76 (1999) 207-215
6. Korhonen H., and Pihlanto A. Food-derived bioactive peptides - opportunities for designing future foods. Curr. Pharm. Des. 9 (2003) 1297-1308
7. Maruyama S., Nakagomi K., Tomizuka N., and Suzuki H. Angiotensin I-converting enzyme inhibitor derived from an enzymatic hydrolysate of casein. II. Isolation and bradykinin-potentiating activity on the uterus and the ileum of rats. Agric. Biol. Chem. 49 (1985) 1405-1409
8. Matsumura N., Fujii M., Takeda Y., Sugita K., and Shimizu T. Angiotensin I-converting enzyme inhibitory peptides derived from bonito bowels autolysate. Biosci. Biotechnol. Biochem. 57 (1993) 695-697
9. Yokoyama K., Chiba H., and Yoshikawa M. Peptide inhibitors for angiotensin I-converting enzyme from thermolysin digest of dried bonito. Biosci. Biotechnol. Biochem. 56 (1992) 1541-1945
10. Miyoshi S., Ishikawa H., Kaneko T., Fukui F., Tanaka H., and Maruyama S. Structures and activity of angiotensin-converting enzyme inhibitors in an alpha-zein hydrolysate. Agric. Biol. Chem. 55 (1991) 1313-1318
11. Hata Y., Yamamoto M., Ohni M., Nakajima K., Nakamura Y., and Takano T. A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects. Am. J. Clin. Nutr. 64 (1996) 767-771
12. Seppo L., Kerojoki O., Suomalainen T., and Korpela R. The effect of a Lactobacillus helveticus LBK-16 H fermented milk on hypertension - a pilot study on humans. Milchwissenschaft 57 (2002) 124-127
13. Seppo L., Jauhiainen T., Poussa T., and Korpela R. A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am. J. Clin. Nutr. 77 (2003) 326-330
14. Sano J., Ohki K., Higuchi T., Aihara K., Mizuno S., Kajimoto O., Nakagawa S., Kajimoto Y., and Nakamura Y. Effect of casein hydrolysate, prepared with protease derived from Aspergillus oryzae, on subjects with high-normal blood pressure or mild hypertension. J. Med. Food 8 (2005) 423-430
15. Aihara K., Kajimoto O., Hirata H., Takahashi R., and Nakamura Y. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension. J. Am. Coll. Nutr. 24 (2005) 257-265
16. Mizuno S., Matsuura K., Gotou T., Nishimura S., Kajimoto O., Yabune M., Kajimoto Y., and Yamamoto N. Antihypertensive effect of casein hydrolysate in a placebo-controlled study in subjects with high-normal blood pressure and mild hypertension. Br. J. Nutr. 94 (2005) 84-91
17. Nakamura Y., Yamamoto N., Sakai K., Okubo A., Yamazaki S., and Takano T. Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. J. Dairy Sci. 78 (1995) 777-783
18. Nakamura Y., Yamamoto N., Sakai K., and Takano T. Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme. J. Dairy Sci. 78 (1995) 1253-1257
19. Yamamoto N., Akino A., and Takano T. Antihypertensive effect of the peptides derived from casein by an extracellular proteinase from Lactobacillus helveticus CP790. J. Dairy Sci. 77 (1994) 917-922
20. Ueno K., Mizuno S., and Yamamoto N. Purification and characterization of an endopeptidase has an important role in the carboxyl terminal processing of antihypertensive peptides in Lactobacillus helveticus CM4. Lett. Appl. Microbiol. 39 (2004) 313-318
21. Mizuno S., Nishimura S., Matsuura K., Gotou T., and Yamamoto N. Release of short and praline-rich antihypertensive peptides from casein hydrolysate with an Aspergillus oryzae protease. J. Dairy Sci. 87 (2004) 3183-3188
22. Miyake Y., Ito C., Itoigawa M., and Osawa T. Isolation of the antioxidant pyranonigrin-A from rice mold starters used in the manufacturing process of fermented foods. Biosci. Biotechnol. Biochem. 71 (2007) 2515-2521
23. Yamabe S., Kaneko K., Inoue H., and Takita T. Maturation of fermented rice-koji miso can be monitored by an increase in fatty acid ethyl ester. Biosci. Biotechnol. Biochem. 68 (2004) 250-252
24. Nakahara H., Koyama Y., Yoshida T., Atthasampunna P., and Taguchi H. Control of water content in a solid-state culture of Aspergillus oryzae. J. Ferment., Technol. 62 (1984) 359-453
25. Matuura K., Mizuno S., Nishimura S., Gotou T., and Yamamoto N. Quantitative analysis of antihypertensive peptides, Val-Pro-Pro and Ile-Pro-Pro, in casein hydrolyzate with Aspergillus oryzae protease: an LC-MS method. Milchwissenschaft 60 (2005) 24-27
26. Church F.C., Porter D.H., Catignani G.L., and Swaisgood H. An o-phthalaldehyde spectrophotometric assay for proteinases. Anal. Biochem. 146 (1985) 343-348
27. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685
28. Tsukada H., Takano K., Hattori M., Yoshida T., Kanuma S., and Takahashi K. Effect of sorbed water on the thermal stability of soybean protein. Biosci. Biotechnol. Biochem. 70 (2006) 2096-2103
29. Nabhan M.A., Girardet J.-M., Campagna S., Gaillard J.-L., and Le Roux Y. Isolation and characterization of copolymers of β-lactoglobulin, α-lactalbumin, κ-casein, and α-casein generated by pressurization and thermal treatment of raw milk. J. Dairy Sci. 87 (2004) 3614-3622
30. Swaisgood H.E. Symposium: genetic perspectives on milk proteins: comparative studies and nomenclature. J. Dairy Sci. 76 (1993) 3054-3061
31. Oda K., Kakizono S., Yamada O., Iefuji H., Akita O., and Iwashita K. Proteomic analysis of extracellular proteins from Aspergillus oryzae grown under submerged and solid-state culture conditions. Appl. Environ. Microbiol. 72 (2006) 3448-3457