한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제26권4호
- /
- Pages.321-329
- /
- 1993
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
수산발효식품 중의 Angiotensin-I 전환효소 저해제의 특성 -1. 멸치젓갈 중의 Angiotensin-I 전환효소 저해제의 특성-
Characteristics of Angiotensin-I Converting Enzyme Inhibitors Derived from Fermented Fish Product -1. Characteristics of Angiotensin-I Converting Enzyme Inhibitors Derived from Salted and Fermented Anchovy-
-
김선봉
(부산수산대학교 식품공학과) ;
- 이태기 (부산수산대학교 식품공학과) ;
-
박영범
(부산수산대학교 식품공학과) ;
- 염동민 (양산전문대학 식품영양과) ;
- 김외경 (부산수산대학교 식품공학과) ;
- 변한석 (부산수산대학교 식품공학과) ;
- 박영호 (부산수산대학교 식품공학과)
-
KIM Seon-Bong
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Tae-Gee (Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
PARK Yeung-Beom
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
- YEUM Dong-Min (Department of Food and Nutrition, Yangsan Junior College) ;
- KIM Oi-Kyung (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- BYUN Han-Seok (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Young-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1993.07.01
초록
수산자원의 기능특성 해명을 위한 연구의 일환으로 전통수산발효식품으로 널리 이용되고 있는 멸치젓갈에 함유되어 있는 angiotensin-I 전환효소저해물질을 추출하여 gel 여과에 의하여 분리된 획분들의 작용 및 특성에 대해서 살펴보았다. 그 결과를 요약하면 다음과 같다. 1. ACE 저해물질의 추출 조건을 검토하기 위하여 가장 높은 ACE 저해효과를 나타내는 숙성 60일차의 멸치젓갈을 ethanol 및 acetone의 농도를 각각 10, 25, 50 및
The present study was conducted to elucidate the body modulating function of fermented seafood products. Angiotensin converting enzyme (ACE) acts in blood pressure regulation, converting angiotensin I to the potent vasoconstrictor angiotensin II and inactivating the vasodilator bradykinin to raise blood pressure. Salted and fermented anchovy which is one of the traditional fermented seafood in Korea was tested for inhibitory activity against ACE. ACE inhibitory activity of salted anchovy during the period of fermentation was increased with the elapse of fermentation days until fermentation of 60 days, but thereafter decreased inversely. When the fermented product was extracted with
키워드