SCOPUS 정보 검색 플랫폼

Volumn 3, Issue 6, 2012, Pages 674-678

Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

(5) Murakami, Keiko a Yamanaka, Naoki b Ohnishi, Katsunori c Fukayama, Minora d Yoshino, Masataka a

a AICHI MEDICAL UNIVERSITY (Japan)

b Japan Tounou Clinic (Japan)

c Japan Bio Science Laboratory Co Ltd (Japan)

d AICHI MEDICAL UNIVERSITY SCHOOL OF MEDICINE (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID SEQUENCE; ANGIOTENSIN I-CONVERTING ENZYME; BACILLUS SUBTILIS; ENZYMATIC ACTION; HPLC-MS ANALYSIS; SDS-POLYACRYLAMIDE GEL ELECTROPHORESIS; TRADITIONAL FERMENTED FOODS; TRADITIONAL FOOD;

AMINO ACIDS; BLOOD PRESSURE; ELECTROPHORESIS; HEAT TREATMENT; PEPTIDES;

ENZYME INHIBITION;

BACTERIAL PROTEIN; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; NATTOKINASE; SUBTILISIN;

ARTICLE; BACILLUS SUBTILIS; CHEMISTRY; DOWN REGULATION; ENZYMOLOGY; FERMENTATION; HUMAN; JAPAN; KINETICS; METABOLISM; MICROBIOLOGY; SOYBEAN;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; BACILLUS SUBTILIS; BACTERIAL PROTEINS; DOWN-REGULATION; FERMENTATION; HUMANS; JAPAN; KINETICS; PEPTIDYL-DIPEPTIDASE A; SOYBEANS; SUBTILISINS;

EID: 84867866607 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo10245e Document Type: Article

Times cited : (42)

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