• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.319-326
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• 2003

Angiotensin-I converting enzyme(ACE)inhibitor was isolated from beef by-products. The beef by- product hydrolysates prepared with various proteases were tested for the inhibitory effects against ACE. The proteases used were proteinase A from bakers yeast, protease type ⅩIII fungal and thermolysin. The maximum inhibitory effect was observed after hydrolysis for 12hrs(beef heart) and 24hrs(beef spleen), respectively. After gel filtration, IC50 value was 0.37mg/ml in beef heart and 1.84mg/ml in beef spleen. After RP-HPLC, the IC50 value of peak 1, peak 2, peak 3 and peak-4 were 0.28mg/ml, 0.26mg/ml, 0.25mg/ml and 0.35mg/ml, respectively. In the results of amino acid composition of peak 1, peak 2, peak 3 and peak 4, it was observed that peak 1 was consisted mainly of glycine and methionine, peak 2 was proline, cystine and methionine, peak 3 was proline and peak 4 was alanine, methionine and leucine. In conclusion, beef heart hydrolysate treated with thermolysin+ proteinase A was shown to have the highest inhibitory effect for 12hrs incubation at 37$^{\circ}C$.

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.53-56
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• 2011

We collected wild mushroom, Sarcodon aspratus from Deogyu Mt. of Muju, Jeollabuk-do and physiological functionalities of its water extract were investigated. The water extracts from S. aspratus showed the highest antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of 74.3% and also showed high anti-gout xanthine oxidase (XOD) inhibitory activity (59.6%). However, tyrosinase inhibitory activity was very low (17.3%), and antioxidant activity and SOD-likely activity were not detected. The ACE inhibitory activity of S. aspratus fruiting body was the highest when powder of the fruiting body was shaked at $30^{\circ}C$ for 24 h by distilled water. Furthermore, the XOD inhibitory activity was also the highest by extraction at $50^{\circ}C$ for 24 h with water.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.761-767
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• 2021

Strawberries fermented with Acetobacter pasteurianus SRCM60009 were prepared, and the quality characteristics and physiological activity were measured. As the fermentation period increased, viable cell counts increased, pH decreased, and total acidity increased from 1.09% to 4.20%. The organic acid content of strawberry through acetic acid fermentation was confirmed in the following order: acetic acid, succinic acid, citric acid, and lactic acid. Measurement of α-glucosidase and pancreatic lipase inhibitory activities and angiotensin converting enzyme inhibitory activity showed significantly increased physiological activity owing to fermentation. The use of strawberry vinegar as a functional material was confirmed by measuring the anti-diabetic, anti-obesity, and anti-hypertensive physiological activities through acetic acid fermentation of strawberry. Thus, fermented strawberry vinegar can be used as a functional material in vinegar and other foods.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.115-120
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• 2008

To develop a new Gugija(Lycium chinensis Mill) product having increased value, the physiological functionality of various commercial Gugija products were investigated. In addition, an in vivo study was performed using spontaneous hypertensive rats(SHR) to examine the anti-hypertension effects of products. The results showed that antioxidant activity was highest in the methanol extract of Gugija leaf pickle(97.7%), and anti-hypertensive angiotensin I -converting enzyme(ACE) inhibitory activity was 80.4% in Gugija doenjang(soybean paste) water extract. Anti-cholesterolemia HMG-CoA reductase inhibitory activity was highest in the methanol extract of Gugija rice cake(66.1 %). However, SOD-like activity was below 30% in most products; and fibrinolytic activity was not detected or was very weak. Ultimately, we selected Gugija tea and Gugija wine as superior anti-hypertensive Gugija products, and subsequent in vivo testing was performed using SHR, comparing the tea and wine to Gugija fruit. Among them, the Gugija fruit demonstrated the best anti-hypertension effects in SHR.

• Food Science and Preservation
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• v.10 no.2
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• pp.213-218
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• 2003

In order to develop new functional doenjang, two types of medicinal herb doenjang were prepared with several medicinal herbs, bamboo salts and meju and then changes of its physiological functionalities were investigated during 6 months of fermentation. Antihypertensive angiotensin converting enzyme(ACE) inhibitory activities of medicinal herb doenjangs were decreased to 39.0∼5l.7% from 61.7∼72.5% after 6 months of fermentation. Fibrinolytic activity and electron donating ability of medicinal herb doenjangs were showed 10.4∼11.3 U and 96.3∼99.1% after 6 months of fermentation, respectively. SOD-like activity of medicinal herb doenjangs were also showed approximate 10% and tyrosinase inhibitory activity of 20$^{\circ}C$ -water extracts of medicinal herb doenjang(I) was increased up to 97.6% from 12.9% after 6 months of fermentation. Crude protein content and total sugar content of medicinal herb doenjangs were approximate 14% and 33%, respectively, which were higher than those of traditional doenjang.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1051-1058
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• 2014

Yuza (Citrus junos) had 3 varieties and they had variable physiochemical properties. This study analyzed free sugar, hesperidine, naringin, flavonoid contents and antihypertensive activities according to variety and harvest time of Yuza. Three Yuza varieties, native (C. junos I), improved I (C. junos I + Poncirus trifoliata), improved II (C. junos I + C. junos II) were used. Harvest time could influence biochemical properties of Yuza such as acidity and $^{\circ}brix$. When the Yuza harvested at behind of season, the sugar/acid ratio went up because the acidity was decreased but sugar content was increased. Fructose content was dramatically high at November, Yuza of the season. Total flavonoids was high in pulp parts of improved II and in juice of native one harvested at October. The content of hesperidin and naringin in peels and juices were high in immature fruits fresh-picked at July since then they were decreased steadily and there were no difference according to varieties. The angiotensin converting enzyme (ACE) inhibition was powerful at pulp of Yuza in particular native one picked at November.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.291-297
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• 2000

Oleoresin was extracted from fresh garlic by microwave-assisted extraction (MAE) and its functionality and antibrowning effect were investigated at various extraction conditions. The yield and polyphenol contents of the garlic oleoresin were inversely related to extraction time. The highest yield was l2.9% and maximum polyphenol contents was 574.3 mg% when the oleoresin was extracted for 5 min with ethanol. Apparently, the electron donating abilities of garlic oleoresin increased with extraction time, but there were no significant differences among extraction time intervals. The highest nitrite scavenging effect was found at pH 1.2 and decreased as pH increased. Tyrosinase inhibitory effect was less than 30% for most garlic oleoresin but the 15 minute extraction with ethanol resulted in higher inhibitory effect. Angiotensin I-converting enzyme (ACE) inhibitory effect was highest (89.2%) when oleoresin extracted with ethanol for 20 min. The addition of cysteine, ascorbic acid and citric acid to oleoresin extracts retarded browning action of garlic oleoresin during 10 day storage. 0.1 % cysteine retarded browning reaction and some synergistic effect was found in the combination of citric acid and ascorbic acid.

• Microbiology and Biotechnology Letters
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• v.36 no.4
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• pp.320-325
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• 2008

Some anti-dementia, cardiovascular and antioxidant functionalities of Korean traditional alcoholic beverages were characterized. Anti-dementia acetylcholinesterase inhibitory activities were generally not detected or low except BHS-ju (19.5%) and buthyrylcholinesterase inhibitory activities were also show below 1.0%. However, $\beta$-Secretase inhibitory activities were high in PMR-ju (42.5%), WJY-ju (41.6%) and SSJ-ju (42.9%). Antihypertensive angiotensin I-converting enzyme inhibitory activities was the highest in YON-ju (85.6%), however fibrinolytic activities were not detected in all traditional alcohol beverages. Furthermore, antioxidant activities were very high in SBB-ju (72.2%) and GMB-ju (67.9%), however SOD like activities generally were show below 20%.

• Journal of Microbiology and Biotechnology
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• v.17 no.6
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• pp.952-959
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• 2007

His-His-Leu (HHL), a tripeptide derived from a Korean soybean paste, is an angiotensin-I-converting enzyme (ACE) inhibitor. We report here a method of producing this tripeptide efficiently by expressing tandem multimers of the codons encoding the peptide in E. coli and purifying the HHL after hydrolysis of the peptide multimers. The HHL gene, tandemly multimerized to a 40-mer, was ligated with ubiquitin as a fusion gene (UH40). UH40 was inserted into vector pET29b; the UH40 fusion protein was then produced in E. coli BL21. The recombinant UH40 protein was purified by cation-exchange chromatography with a yield of 17.3mg/l and analyzed by matrixassisted laser desorption ionization (MALDI) time-of-flight (TOF) mass spectrometry and protein N-terminal sequencing. Leucine aminopeptidase was used to cleave a 405-Da HHL monomer from the UH40 fusion protein and the peptide was purified using reverse-phase high-performance liquid chromatography (HPLC) on a C18 HPLC column, with a final yield of 6.2mg/l. The resulting peptide was confirmed to be HHL with the aid of MALDI-TOF mass spectrometry, glutamine-TOF mass spectrometry, N-terminal sequencing, and measurement of ACE inhibiting activity. These results suggest that our production method is useful for obtaining a large quantity of recombinant HHL for functional antihypertensive peptide studies.