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Sake (Japanese Rice Wine) cake was hydrolyzed in sub-(290•Ž or 320•Ž, 22 MPa) and supercritical (375•Ž, 22 MPa) water using a continuous flow-type reactor. The water-soluble component of sake cake increased in suband supercritical water during a short reaction time. Water-soluble components of sake cake and hydrolyzed sake cake were assayed for the inhibitory activities of angiotensin Iconverting enzyme (ACE) and the DPPH radical scavenging activities. It was observed that the ACE inhibitory activities and the DPPH radical scavenging activities of suband supercritical water treated samples were relatively strong compared with those of untreated samples. The activity of the supercritical water treated sample to inhibit 2,2' -Azobis (4-methoxy-2. 4-dimethyl valeronitrile)-induced oxidation of human low-density lipoproteins (LDL) in vitro was investigated. An antioxidant activity for LDL was observed with the supercritical water treated sample.

Sub-and Supercritical Water Treatment of Sake (Japanese Rice Wine) Cake and Physiological Functions of Soluble Components