Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
| العنوان: | Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods |
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| المؤلفون: | Akiko Okamoto, Fujiharu Yanagida, Yukimichi Koizumi, Hiroshi Hanagata, Eiko Matsumoto, Yukio Kawamura |
| المصدر: | Bioscience, Biotechnology, and Biochemistry. 59:1147-1149 |
| بيانات النشر: | Informa UK Limited, 1995. |
| سنة النشر: | 1995 |
| مصطلحات موضوعية: | Molecular Sequence Data, Angiotensin-Converting Enzyme Inhibitors, Inhibitory postsynaptic potential, Applied Microbiology and Biotechnology, Biochemistry, Analytical Chemistry, medicine, Amino Acid Sequence, Food science, Molecular Biology, Fermentation in food processing, chemistry.chemical_classification, biology, Chemistry, Organic Chemistry, General Medicine, Angiotensin I converting enzyme, Enzyme, Enzyme inhibitor, Fermentation, ACE inhibitor, biology.protein, Fish |
| الوصف: | 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. |
| تدمد: | 1347-6947 0916-8451 |
| DOI: | 10.1271/bbb.59.1147 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08b25c567ad845a62d2b1bb9aaced72a https://doi.org/10.1271/bbb.59.1147 |
| رقم الانضمام: | edsair.doi.dedup.....08b25c567ad845a62d2b1bb9aaced72a |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13476947 09168451 |
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| DOI: | 10.1271/bbb.59.1147 |