Method for determination of angiotensin-converting enzyme activity in blood and tissue by high-performance liquid chromatography

Horiuchi, Masato; Fujimura, Ken-ichi; Terashima, Tatsuo; Iso, Tadashi

doi:10.1016/s0378-4347(00)81738-7

Cited by 109 publications

(29 citation statements)

References 21 publications

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“…The filtered liquid was heated in boiling water for enzyme inactivation. The ACE activity of samples was evaluated based on the methods of Horiuchi (Horiuchi et al, 1982;Michihata et al, 2004). …”

Section: Methodsmentioning

confidence: 99%

Physiologically Active Substances of <i>Okara Koji</i>

Ochi

Mizutani²,

Hayashi

2015

FSTR

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The physiologically active substances of okara koji, a fermented soybean residue from tofu (bean curd) manufacturing, were examined. First, kojis were made with rice or barley using 14 different koji molds. Next, the acid degree, protease activity, antioxidative activity (DPPH radical scavenging activity), and angiotensin-converting enzyme (ACE) inhibitory activity of the kojis were measured. Four koji molds were selected for high levels of physiologically active substances. Finally, it was confirmed that kojis produced using the selected koji molds showed increased levels of physiologically active substances such as acid proteases and ACE inhibitory substances.

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Section: Methodsmentioning

confidence: 99%

Physiologically Active Substances of <i>Okara Koji</i>

Ochi

Mizutani²,

Hayashi

2015

FSTR

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“…, taurine (4 ) 100 g 6 (v/w) 6 (Eyela N-1000, Rikakika Co., Japan) 10 (v/w) , . ACE ACE Horiuchi et al (1982) Zorbax 300SB . 8 DN 1,127.5 mg/100 g , GG (939.6 mg/100 g), KH (832.7 mg/100 g), KB (754.9 mg/100 g), HC (607.7 mg/100 g), WD (542.3 mg/100 g) SF (433.2 mg/100 g)…”

Section: 건강 기능성 및 항균 활성mentioning

confidence: 99%

Taste, Nutritional and Functional Characterizations of Commercial Seasoned Sea Squirt Halocynthia roretzi

Heu¹,

Kim²,

Kim³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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This study examined the taste, nutritional and functional characterizations of commercial seasoned sea squirt Halocynthia roretzi (CSS). Total taste values of CSS ranged from 7.6 to 69.5 and the major free amino acids were glutamic acid and aspartic acid. Total contents of amino acids in CSS ranged from 5.91 to 7.59 g/100 g and the major amino acids were also glutamic acid and aspartic acid. When taking 100 g of CSS, the minerals that could be expected to have functional health effects (minerals whose levels were above 10% of the recommended daily requirements) were P, Mg and Fe. Other minerals were also present in non-negligible quantities. In terms of the functional properties of CSS, ACE inhibitory activity was 21.2-37.1%, antioxidative activity was 55.4-90.4%, xanthine oxidase inhibitory activity was 52.9-76.6% and α-glucosidase inhibitory activity was 0-32%. Antimicrobial activity against Vibrio parahaemolyticus was not detected, but activity against Staphylococcus aureus, groups such as KB, GG, CY, DN, HC and KH, and against Escherichia coli groups such as SF, WD, KB and GG, was detected.

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“…The ACE-inhibitory activities of SRSGH and SRSGH-III were assayed by measuring the concentration of hippuric acid liberated from hippuryl-His-Leu according to a modification of the method of Horiuchi et al (1982). For each assay, 15 μL of sample solution with 50 μL of ACE (purified enzyme from rabbit lung in solution, 60 mU/mL), and 100 μL of 0.1 M sodium borate buffer (pH 8.3) was pre-incubated at 37°C for 5 min and then incubated with 125 μL of substrate (5 mM hippuryl-His-Leu in 0.1 M sodium borate buffer containing 0.6 M NaCl, pH 8.3) at 37°C for 30 min.…”

Section: Ace-inhibiting Activitymentioning

confidence: 99%

Fractionation and Characterization of Fractions with High Antioxidative Activity from the Gelatin Hydrolysates of Korean Rockfish Sebastes schlegelii Skin

Park¹,

Shin²,

Lee³

et al. 2011

Fisheries and aquatic sciences

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The purpose of this study was to obtain a fraction with high antioxidative activity from second rockfish gelatin hydrolysates (SRSGHs), which were hydrolyzed with Alcalase and Flavourzyme through ultrafiltration membranes with serial digestions for 1 and 2 h, respectively, and to investigate the feasibility of this fraction as a potential functional food ingredient. Among various fractions that were ultrafiltered from the SRSGH with four types of membrane (1, 5, 10, and 30 kDa), the SRSGH-III fraction, which permeated the 10 kDa membrane but not the 5 kDa membrane, showed the highest antioxidant activity (protection factor=5.13) and angiotensin-I-converting enzyme-inhibiting activity (IC 50 =0.82 mg/mL). These results suggest that the SRSGH-III fraction from the SRSGH can be used as a functional food ingredient. However, further studies examining its antioxidant activity in vivo as well as the different antioxidant mechanisms are needed.

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Method for determination of angiotensin-converting enzyme activity in blood and tissue by high-performance liquid chromatography

Cited by 109 publications

References 21 publications

Physiologically Active Substances of <i>Okara Koji</i>

Physiologically Active Substances of <i>Okara Koji</i>

Taste, Nutritional and Functional Characterizations of Commercial Seasoned Sea Squirt Halocynthia roretzi

Fractionation and Characterization of Fractions with High Antioxidative Activity from the Gelatin Hydrolysates of Korean Rockfish Sebastes schlegelii Skin

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