44E-28 |
Purification and characterization of ACE inhibitors from fermented anchovy sauce |
H. J. KIM1, S. M. Moon, K. S. Ham, Y. K. Park, and S. G. Kang. (1) Dept. of Food Engineering, Mokpo National Univ., Food Industrial Technology Research Center, Chungkye, Muan, Chonnam, 534-729, South Korea ACE (angiotensin I-converting enzyme) converts angiotensin I to angiotensin II that contracts blood vessel and dissolves bradykinin that extends blood vessel and that thereby reduces blood pressure. Therefore ACE inhibitors have been searched from various sources by many investigators. Among ACE inhibitors, various peptides have been purified and characterized. Fermented anchovy sauce has been used widely in Asia, especially in Korea. During fermentation, various peptides are produced. However, as far as we know, there is no report of characterization of purified ACE inhibitors produced from fermented anchovy sauce. The object of this study is to determine whether there is ACE inhibitor activity in fermented anchovy sauce and, if any, to purify and characterize of ACE inhibitors. Ethanol extracts from anchovy sauce were prepared and concentrated. The substances smaller than 3 kD were collected using ultrafiltration. From the collected fraction, ACE inhibitors were purified using Bio gel P-2 chromatography, Q-Sepharose anion-exchange chromatography, Sephadex LH-20 chromatography, and C18-reverse phase chromatography. The ethanol extract of fermented anchovy sauce showed high ACE inhibitor activity. Two ACE inhibitors (A-I and A-II) that have molecular mass of about 2 kD were isolated. Boiling for 5 min did not kill the activity of two inhibitors. Pronase (type XIV) digestion of A-I and A-II abolished the activity, indicating that these two inhibitors are peptides. Sequencing of A-I and A-II will be presented. These results clearly show that fermentation of anchovy generates ACE inhibitor and thereby increase value of fermented anchovy sauce. Isolation and characterization of ACE inhibitors enable us to determine when and how much they are produced, and to evaluate absorption of these inhibitors in human body.
Session 44E, Nutraceuticals & Functional Foods
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