title: Angiotensin I converting enzyme inhibitory activities of various fermented foods.
abstract: Angiotensin I converting enzyme (ACE, E.C. 3.4.15.1) inhibitory activity were measured with 11 kinds (31 items) of fermented foods. Strong inhibitory activity was detected in soy sauce, fish sauce, natto, nyufu, and cheese, but not in mirin, sake, or vinegar.
authors.affiliation: Department of Brewing and Fermentation, Tokyo University of Agriculture, Japan.
authors.forename: A
authors.initials: A
authors.lastname: Okamoto
authors.forename: H
authors.initials: H
authors.lastname: Hanagata
authors.forename: E
authors.initials: E
authors.lastname: Matsumoto
authors.forename: Y
authors.initials: Y
authors.lastname: Kawamura
authors.forename: Y
authors.initials: Y
authors.lastname: Koizumi
authors.forename: F
authors.initials: F
authors.lastname: Yanagida
mesh_terms: D000595:Amino Acid Sequence; D000806:Angiotensin-Converting Enzyme Inhibitors / Q000032:analysis*; D005285:Fermentation; D005504:Food Analysis; D008969:Molecular Sequence Data
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors