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KMID : 1134820000290040737
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.737 ~ p.742
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Production and Separation of Angiotensin Converting Enzyme Inhibitor during Natto Fermentation
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Cho Young-Je
Cha Woen-Suep
Bok Su-Kyung
Kim Myoung-Uk
Chun Sung-Sook
Choi Ung-Kyu
Kim Sun-Hee
Park Kyung-Sook
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Abstract
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As functionality investigation of a soybean fermentation food, a angiotensin converting enzyme inhibitory peptide was separated during natto fermentation by Bacillus natto and inhibitory effect was investigated. After incubation at each 20℃, 30℃, 40℃, 50℃, 60℃ for the 0～72 hr, protein content, protease activity and angiotensin converting enzyme inhibition were determined. The protein content and protease activity were increased and reached maximum at 60 hr fermentation with 40℃ and decreased after the 60 hr fermentation during natto fermentation. The optimum condition for angiotensin converting enzyme inhibitors was appeared at fermentation for 60 hr at 40℃. Crude extract of natto was partially purified by Amicon membrane YM-3 and Sephadex G-10, G-25 gel filtration, stepwise. The inhibitory rate was increased in a concentration dependent manner, especially the most potent activity about 74.74% at 1.0 mg peptide content. The most prominent amino acid of the peptide from natto was alanine, followed by phenylalnine, histidine.
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KEYWORD
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angiotensin converting enzyme, antihypertension peptide, natto, Bacillus natto
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