Antihypertensive effect of the soybean paste fermented with the fungus <i>Monascus</i>

Rhyu, Mee-Ra; Kim, Eun Young; Han, Jin-Su

doi:10.1046/j.1365-2621.2002.00599.x

Cited by 10 publications

(5 citation statements)

References 10 publications

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“…For instance, Yang et al [28] reported that pepsin hydrolyzed soy peptides reduced SBP (up to −35 mmHg) after SHR were fed for twelve weeks. Rhyu [29] also observed an SBP reduction of about −13 mmHg when SHR were fed with fermented soybean paste for seven weeks. These studies, however, used low molecular weight peptides mixed with some other foods.…”

Section: Discussionmentioning

confidence: 97%

Development of a Soy Protein Hydrolysate with an Antihypertensive Effect

Daliri

Ofosu

Chelliah

et al. 2019

IJMS

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In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with Lactobacillus rhamnosus EBD1. After fermentation, the in vitro angiotensin-converting enzyme (ACE) inhibitory activity of the product (P-SPI) increased from 60.8 ± 2.0 % to 88.24 ± 3.2 %, while captopril (a positive control) had an inhibitory activity of 94.20 ± 5.4 %. Mass spectrometry revealed the presence of three potent and abundant ACE inhibitory peptides, PPNNNPASPSFSSSS, GPKALPII, and IIRCTGC in P-SPI. Hydrolyzing P-SPI with gastrointestinal proteases did not significantly affect its ACE inhibitory ability. Also, oral administration of P-SPI (200 mg/kg body weight) to spontaneous hypertensive rats (SHRs) for 6 weeks significantly lowered systolic blood pressure (−19 ± 4 mm Hg, p < 0.05) and controlled body weight gain relative to control SHRs that were fed with physiological saline. Overall, P-SPI could be used as an antihypertensive functional food.

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Section: Discussionmentioning

confidence: 97%

Development of a Soy Protein Hydrolysate with an Antihypertensive Effect

Daliri

Ofosu

Chelliah

et al. 2019

IJMS

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“…Recent research studies have reported discoveries of soy peptides that inhibit ACE in chemical assays as well as rat studies ( − ). These peptides were produced by fermentation or enzyme digestion of soy protein.…”

Section: Introductionmentioning

confidence: 99%

Angiotensin I Converting Enzyme Inhibitory Peptides from In Vitro Pepsin−Pancreatin Digestion of Soy Protein

Li‐Chan

2005

J. Agric. Food Chem.

124

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Angiotensin I converting enzyme (ACE) inhibitory activity was determined in the soy protein isolate (SPI) digest produced by in vitro pepsin-pancreatin sequential digestion. The inhibitory activity was highest within the first 20 min of pepsin digestion and decreased upon subsequent digestion with pancreatin. An IC(50) value of 0.28 +/- 0.04 mg/mL was determined after 180 min of digestion, while no ACE inhibitory activity was measured for the undigested SPI at 0.73 mg/mL. Chromatographic fractionation of the SPI digest resulted in IC(50) values of active fractions ranging from 0.13 +/- 0.03 to 0.93 +/- 0.08 mg/mL. Although many of the fractions showed ACE inhibition, peptides with lower molecular masses and higher hydrophobicities were most active. The findings show that many different peptides with ACE inhibitory activities were produced after in vitro pepsin-pancreatin digestion of SPI and lead to the speculation that physiological gastrointestinal digestion could also yield ACE inhibitory peptides from SPI.

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“…Changes in systolic blood pressure were studied in spontaneously hypertensive rats fed a doenjang for nine weeks. Doenjang fermented with Monascus koji significantly decreased systolic blood pressure compared with a commercial diet [32]. Watanabe et al showed that miso reduced blood pressure in SD and Dahl rats despite high salt content.…”

Section: Discussionmentioning

confidence: 99%

Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague–Dawley Rats

2019

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Fermented foods in Korea contain a lot of salt. Although salt is reported to exacerbate health trouble, fermented foods have beneficial effects. We hypothesized that doenjang could reduce blood pressure in Sprague–Dawley (SD) rats fed a high-salt diet. Eighteen SD rats were divided into three groups: normal-salt (NS) group, high-salt (HS) group, and high-salt with doenjang (HSD) group. The salinity of doenjang and saltwater was adjusted to 8% using Mohr’s method. Blood pressure was significantly reduced in the HSD group compared with the HS group. Water intake and urine excretion volume has significantly increased in the HS group compared with the HSD group. The excreted concentrations of urine sodium, urine potassium, and feces potassium significantly increased in the HSD group compared with the HS and NS groups. Renin level was significantly decreased in the HSD group compared to the other groups. These results indicate that eating traditional salty fermented food is not a direct cause of hypertension, and the intake of doenjang in normal healthy animals improved blood pressure.

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Antihypertensive effect of the soybean paste fermented with the fungus Monascus

Cited by 10 publications

References 10 publications

Development of a Soy Protein Hydrolysate with an Antihypertensive Effect

Development of a Soy Protein Hydrolysate with an Antihypertensive Effect

Angiotensin I Converting Enzyme Inhibitory Peptides from In Vitro Pepsin−Pancreatin Digestion of Soy Protein

Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague–Dawley Rats

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