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＜departmental bulletin paper＞
Separation and Purification of Angiotensin. Ⅰ. Converting Enzyme Inhibitory Peptide in Peptic Hydrolyzate of Chicken Bouillon

Creator
Creator Name
翁, 韜
Weng, Tao
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学研究科生物機能科学専攻食品バイオ工学講座
Laboratory of Food Analysis, Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University
Creator Name
玉屋, 圭
Tamaya, Kei
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学研究科生物機能科学専攻食品バイオ工学講座
Laboratory of Food Analysis, Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University
Author PID
K001606
Creator Name
松井, 利郎
Matsui, Toshiro
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学研究科生物機能科学専攻食品バイオ工学講座
Laboratory of Food Analysis, Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University
Creator Name
末時, 崇行
Suetoki, Takayuki
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学研究科生物機能科学専攻食品バイオ工学講座
Laboratory of Food Analysis, Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University
Creator Name
田川, 智樹
Tagawa, Tomoki
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学研究科生物機能科学専攻食品バイオ工学講座
Laboratory of Food Analysis, Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University
Author PID
K001554
Creator Name
松本, 清
Matsumoto, Kiyoshi
Affiliation
Affiliation Name
九州大学大学院生物資源環境科学研究科生物機能科学専攻食品バイオ工学講座
Laboratory of Food Analysis, Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1999-11
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
54
Issue
1/2
First Page
17
Last Page
24
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/23629
Related DOI
九州大學農學部學藝雜誌 || 54(1/2) || p17-24
Science bulletin of the Faculty of Agriculture, Kyushu University || 54(1/2) || p17-24
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 54(1/2) || p17-24
Science bulletin of the Faculty of Agriculture, Kyushu University || 54(1/2) || p17-24
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 54(1/2) || p17-24
Science bulletin of the Faculty of Agriculture, Kyushu University || 54(1/2) || p17-24
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
23629
Peer-Reviewed
Unrefereed
ISSN
0368-6264
NCID
AN0005519X
Notes
Chicken extract was hydrolyzed with proteases for food industry. The hydrolyzed chicken extracts and other chicken bouillons were tested for inhibitory activity against angiotensin Ⅰ converting enzyme (ACE). The hydrolyzate (ALC-1) treated with alcalase for 15h at 40℃ has the highest inhibitory activity against ACE. The IC_50-value of ACL-1 was 0.05mg-powder/ml. The ACL-1 was applied on a column packed with ODS resin and washed with water in order to remove salts and the water-soluble fraction. The most active fraction (E2) was eluted with 10% ethanol and showed the IC_50-value of 0.0024mg-powder/ml. A peptide that inhibited ACE was isolated from E2 by use of different modes of chromatography involving SP-Sephadex C-25 and reversed-phase HPLC. The amino acid sequence and the IC_50-value of the isolated peptide were Gly-Ala-Pro-Gly and 408μM, respectively.
1. 7種類の廃鶏抽出残渣エキスではSample1と2に顕著な活性が認められた.中でも廃鶏抽出残渣(Brix 13.4%)をタンパク質重量に対して5%のアルカラーゼ0.6Lで4時間分解したエキス(Sample1,ALC-1)はIC_50値が0.05mg/mlと極めて高い値を示した.これはアルカラーゼが活性の増大に寄与していると考えられた.また,フレーバーザイムの添加により,活性の低下が認められたことから判断すると,本酵素による分解ペプチドの活性発現の寄与は低いものと考えられた.2. 0DS充填カラム,イオン交換クロマトグラフィー,逆相HPLCなどを用いて, Sample 1中のACE阻害ペプチドの分離を行った.その結果, ACE阻害ペプチドとして, Gly-Ala-Pro-Gly (IC_50 408μM)が単離された.3. 廃鶏抽出残渣を適切に酵素処理することにより,呈味性の向上と共に生体調節機能が加えられ,食品としての付加価値がより向上し得るものと考えられた.
Created Date 2012.07.31
Modified Date 2022.11.11

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