Isolation of Angiotensin I-Converting Enzyme Inhibitory Peptide from Chungkookjang

청국장으로부터 Angiotensin I 전환효소 저해 Peptide의 분리

  • Matsui Toshiro (Bioscience and Biotechnology, Graduate School of Agriculture, Kyushu University) ;
  • Yoo Hyung Jae (Department of Life Science, Hoseo University) ;
  • Hwang Jae Sung (Department of Life Science, Hoseo University) ;
  • Lee Dong Seok (Department of Medical Laboratory Science, Inje University) ;
  • Kim Han Bok (Department of Life Science, Hoseo University)
  • 송정이랑 (일본 구주대학원 농학연구원) ;
  • 유형재 (호서대학교 자연과학부 생명과학전공) ;
  • 황재성 (호서대학교 자연과학부 생명과학전공) ;
  • 이동석 (인제대학교 의생명공학대학 임상병리학과) ;
  • 김한복 (호서대학교 자연과학부 생명과학전공)
  • Published : 2004.12.01


Chunkookjang, Korean traditional fermented soybean food emerges as a functional food to improve intestinal function and blood circulation. During Chungkookjang fermentation, microorganisms, enzymes, and diverse bioactive compounds increase sharply. Chungkookjang contains diverse oligo-peptides. Formation of peptides was confirmed by SDS-PAGE. Solube fermented soybean in our sample contained Tyr, Gln-Lys, Trp, Gln, and Lys-Pro as major components. Lys-Pro (0.083 mg/100 g sample) was purified by HPLC analysis. Angiotensin I­converting enzyme (ACE) causes hypertension by converting angiotensin I to angiotension II. ACE inhibitory activity of Lys-Pro was determined to be $IC_{50}=32.1\;{\mu}M.$ Whether or not eating Chungkookjang can lower blood pressure was also determined. Sistolic blood pressure dropped by 15 mmHg, and diastolic blood pressure by 8 mmHg 2 hr after a single administration of 20 g of fermented soybean. Chungkookjang might be helpful in improving blood circulation since it has ACE inhibitor and antihypertenisve effect.


angiotensin I-converting enzyme;blood pressure;Chungkookjang;peptide;HPLC


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