JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51(12) 3661-3667 2003年6月 [査読有り]
Hydrolysates obtained from porcine myofibrillar proteins by protease treatment (papain or actinase E) exhibited high antioxidant activity in a linolenic acid peroxidation system induced by Fe2+. Hydrolysates produced by both papain and actinase E ...
A Saiga T Okumura T Makihara S Katsuta T Shimizu R Yamada T Nishimura
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51(6) 1741-1745 2003年3月 [査読有り]
The blood pressure of spontaneously hypertensive rats (SHRs) decreased after oral administration of an extract prepared from chicken breast muscle, falling maximally to 50 mmHg lower than before. This effect continued for at least 4 h after admini...
FOOD FACTORS IN HEALTH PROMOTION AND DISEASE PREVENTION 851 289-296 2003年 [査読有り]
Hydrolysates obtained from porcine myofibrillar proteins by protease treatment (actinase E or papain) exhibited high antioxidative activity in the linolenic acid peroxidation system induced by Fe2+. Antioxidative peptides were isolated from papain...
AI Saiga K Kanda Z Wei T Okumura T KanekO T Nishimura
JOURNAL OF FOOD BIOCHEMISTRY 26(5) 391-401 2002年11月 [査読有り]
Protein hydrolysates obtained by treatment with papain, trypsin, chymotrypsin and actinase all exhibited inhibitory activity (IC50: 3.4-41.8 mg%) toward angiotensin-converting enzyme (ACE) (EC 3.4.15.1). In particular, the protein hydrolysate obta...
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