Clarification of the blood pressure lowering mechanism of novel peptides identified from fermented buckwheat sprouts
| Project/Area Number |
26450154
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Shinshu University |
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Principal Investigator |
NAKAMURA Kozo 信州大学, 学術研究院農学系, 准教授 (20345763)
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| Co-Investigator(Renkei-kenkyūsha) |
NAKAJIMA Takero 信州大学, 学術研究院医学系, 助教 (30581011)
KOYAMA Masahiro 信州大学, 農学部, 研究員 (00726656)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2015: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2014: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
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| Keywords | ACE阻害 / ペプチド / 組織蓄積 / フラグメントペプチド / 相乗効果 / 血圧 / 血管 / in vivo / ex vivo / 発酵食品 / 乳酸発酵 |
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| Outline of Final Research Achievements |
In this study, we investigated the mechanism of novel antihypertensive peptides identified from fermented buckwheat sprouts with excellent blood pressure lowering effect in vivo, by the novel ex vivo ACE (angiotensin converting enzyme) inhibitory activity measuring system using living tissue. As a result, it was demonstrated that WTFR, one of the food-derived peptides, accumulated in the tissue to a concentration near the IC50 (half-maximal inhibitory concentration), newly generated ACE inhibitory fragment peptides (WTF，TFR，WT，FR and TF), and exerted synergistic effects with combination of the peptides, to inhibit tissue ACE effectively.
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Report
(4 results)
Research Products
(13 results)
