2009
DOI: 10.1016/j.jbiosc.2009.03.007
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Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein

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Cited by 53 publications
(24 citation statements)
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“…Similarly, it has been reported that the reduction of hypertension of a fermented product from soy milk was contributed mainly by peptides of 800-900 Da but it could be also attributable to GABA [80]. Moreover, fermented soy product, miso, with added tripeptides (VPP and IPP) from casein was reported to act as antihypertensive agents in SHR [81]. Recently, Nakahara et al [82] used the Dahl salt-sensitive rats as a model of salt-sensitive hypertension to evaluate the antihypertensive effect of a peptide-enriched soy sauce-like seasoning.…”
Section: T S ( D T G R ) W I T H M a L I G N A N T H Y P E R T E N S mentioning
confidence: 87%
“…Similarly, it has been reported that the reduction of hypertension of a fermented product from soy milk was contributed mainly by peptides of 800-900 Da but it could be also attributable to GABA [80]. Moreover, fermented soy product, miso, with added tripeptides (VPP and IPP) from casein was reported to act as antihypertensive agents in SHR [81]. Recently, Nakahara et al [82] used the Dahl salt-sensitive rats as a model of salt-sensitive hypertension to evaluate the antihypertensive effect of a peptide-enriched soy sauce-like seasoning.…”
Section: T S ( D T G R ) W I T H M a L I G N A N T H Y P E R T E N S mentioning
confidence: 87%
“…Indeed, these peptides demonstrated significant antihypertensive effects in clinical studies (Hata et al, 1996). Although these tripeptides were not generated from beta-casein via human gastrointestinal enzymes, they were produced in a fermented soybean paste (miso in Japanese) by adding casein (Inoue et al, 2009). Two proteolytic enzymes, which are capable of releasing the tripeptides from casein, were identified in Aspergillus oryzae, one of the starters in fermented foods, such as miso ).…”
Section: Lactotripeptidesmentioning
confidence: 99%
“…The hydrolyzated/fermented peptides or other phytochemicals produced during fermentation will be potential candidates for these actions. Although certain types of peptides isolated from the breakdown of soybeans or fermented by microbes have shown antihypertensive and anti-inflammatory properties (Inoue et al, 2009;Kato et al, 1989;S.H. Kim et al, 1999;Mejia & Dia, 2009), no specific peptides have revealed anti-obesity and antidiabetic actions due to the difficulties of isolation and identification of bioactive compounds such as peptides.…”
Section: Chungkukjangmentioning
confidence: 99%
“…Fermented soy peptides from doenjang (S.H. and miso (Inoue et al, 2009) have also been shown to possess ACE inhibitory activity in vitro and a dipeptide (Ala-Pro, AP) and tripeptides (Val-Pro-Pro, VPP and Ile-Pro-Pro, IPP) from doenjang and miso are reported to act as antihypertensive agents in SHR. The primary structural and configuration properties of ACE inhibitory peptides from soybean were similar; it starts with an alipathic nonpolar amino acid group such as Val, Ala, and Ile at the N-terminal and ends with Pro at the C-terminus (S.H.…”
Section: Bioactive Peptidesmentioning
confidence: 99%