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J Jpn Soc Nutr Food Sci 53 : 77-85 (2000) The procedures for preparing a food material with antihypertensive efficacy from sardine muscle have been reviewed. Hydrolysis of sardine muscle by pepsin yielded angiotensin I-converting enzyme (ACE) -inhibitory peptides. Further studies aimed at preparing a hydrolyzate with potent ACEinhibitory activity as well as having good flavor were carried out using Bacillus licheniformis alkaline protease. After 17 h of hydrolysis of 0.3 wt% sardine protein, the 10 wt% ethanol fraction obtained with ODS resin showed some excellent properties, including strong ACE-inhibitory activity (IC 50= 0.015 mg protein/mL) , high digestive resistance, no bitterness, and no antigenicity. In addition, this fraction was confirmed to have a significant in vivo depressor effect in mildly hypertensioe volunteers (n=29) , who showed a 9.3 mmHg reduction in systolic blood pressure and 5.2 mmHg reduction in diastolic blood pressure after 4 weeks of oral administration of this peptide drink (4 g of the ODS fraction/200 mL/day).

nihon eiyou shokuryou gakkaishi/nippon eiyō shokuryō gakkaishi

Antihypertensive Effects of Bioactive Peptides Derived from Food Proteins. Development of Antihypertensive Food with Bioactive Sardine Muscle Peptide (Val-Tyr).