Clarification of the blood pressure lowering mechanism of novel peptides identified from fermented buckwheat sprouts

2016 Fiscal Year Final Research Report

• Project/Area Number: 26450154
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Shinshu University
• Principal Investigator: NAKAMURA Kozo 信州大学, 学術研究院農学系, 准教授 (20345763)
• 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)
• Project Period (FY): 2014-04-01 – 2017-03-31
• 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

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.

Free Research Field

食品機能化学