Isolation of Nicotianamine from Soybean Broth and Changes in Its Content in the Soybean Steaming Process

Takenaka, Tohru; Murayama, Takashi; Takenaka, Yoko

doi:10.3136/nskkk.56.6

Cited by 5 publications

(7 citation statements)

References 22 publications

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“…Preparation of the ACE inhibitor from SB The ACE inhibitor was prepared by a previously described method (Takenaka et al, 2009). Nicotianamine was isolated from SB using an ionexchange column, Amberlite IR-120-B and Sephadex G-15 chromatography.…”

Section: Methodsmentioning

confidence: 99%

“…The effective utilization of SB (Matsuda and Ueda, 1995;Kimura et al, 1997), such as the production of flavorful vinegar by fermentation (Morimura et al, 2005) and the production of GABA by lactic acid bacteria (Furuta et al, 2008), has been reported. We have already reported a method by which the ACE inhibitor nicotianamine is easily separated from SB (Takenaka et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Antihypertensive Effects of Nicotianamine from Soybean Broth in Spontaneously Hypertensive Rats

Takenaka

Murayama

Furusho

et al. 2009

FSTR

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The effect of the ACE inhibitor nicotianamine (NA), from soybean broth (SB), on blood pressure was investigated in spontaneously hypertensive rats (SHR) upon single and long-term administration. The IC 50 value of NA from SB was 0.69 μmol/L. Single oral dose of NA (0.9 mg, 4.5 mg and 9.0 mg/kg body weight) decreased blood pressure 1 h after administration, and blood pressure returned to the control level 3 h after administration. Long-term oral dose of NA (0.9 mg and 4.5 mg/kg body weight) decreased blood pressure for 4 weeks after administration, while that of NA (9.0 mg/kg body weight) was decreased for the full 8-weeks feeding period. At 8 weeks after administration, serum NA content in SHR was determined by amino acid analyzer and revealed that NA was not detected in the blood of SHR (0.9 mg and 4.5 mg/kg body weight group), while 32.6 ± 7.3 μg/dL NA was detected in the 9.0 mg/kg body weight group. It was suggested that NA absorbed from the intestine decreased the systolic blood pressure (SBP) in SHR, and an appropriate NA level (9.0 mg/kg body weight group) may provide long-term antihypertensive effects upon administration.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antihypertensive Effects of Nicotianamine from Soybean Broth in Spontaneously Hypertensive Rats

Takenaka

Murayama

Furusho

et al. 2009

FSTR

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“…In this sense, this is the first study to report the role of ACE inhibition in miso in antihypertensive effects and the benefits of a combination of conventional miso and miso with ACE inhibitory activity. In this study, we produced miso that has high ACE inhibitory activity (shinki miso) and investigated its hypotensive properties in SHRSP/Izm, a genetic model of spontaneous hypertension [1,2,[5][6][7]. These rats are prone to cerebral stroke and show enhanced activation of the RAS and adrenergic nervous system.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, we produced miso that has high ACE inhibitory activity (shinki miso) and investigated its hypotensive properties in SHRSP/Izm, a genetic model of spontaneous hypertension [ 1 , 2 , 5 – 7 ]. These rats are prone to cerebral stroke and show enhanced activation of the RAS and adrenergic nervous system.…”

Section: Discussionmentioning

confidence: 99%

“…Although these hypotensive factors remain to be identified, it can be supposed that increasing hypotensive factor content would promote miso consumption as a health food. In fact, enzymatically digested soybeans were found to reduce BP, and nicotianamine extracted from soybeans inhibited angiotensin-converting enzyme (ACE) activity [ 6 , 7 ]. Our preliminary experiments showed that miso crude extract inhibits ACE activity in vitro by 10–20% (unpublished data).…”

Section: Introductionmentioning

confidence: 99%

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Newly manufactured Marukome MK-34-1 miso with angiotensin-converting enzyme inhibitory activity and its antihypertensive effects in genetic hypertensive rat models

et al. 2019

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We newly manufactured miso rich in angiotensin-converting enzyme (ACE) inhibitory activity (Marukome MK-34-1, shinki miso) and investigated its antihypertensive properties in rat models of genetic hypertension. ACE inhibitory activity was tenfold higher in shinki miso than in commercially available Marukome Nenrin miso (nenrin miso). The inhibitory activity of shinki miso was confined to <3 kDa fractions and was detected in several fractions with high polarity by C 18 highperformance liquid chromatography. Systolic blood pressure (SBP) increased age-dependently in stroke-prone spontaneously hypertensive rats (SHRSP/Izm) given a 0.6% (w/v) NaCl solution (salt solution group) that matched the salt content of the miso solutions. This SBP increase was attenuated in both the 5% nenrin and 5% shinki miso solution groups compared to the salt solution group. The reduction in SBP was greater in rats fed shinki than in rats fed nenrin miso. Similarly, in a salt-induced hypertension model with Dahl rats, the 5% nenrin miso solution attenuated the rising SBP observed in the salt solution group. Moreover, combining 5% nenrin miso with 5% shinki miso (2:1, v/v) (awase miso group) significantly decreased the SBP per gram salt intake by 8% compared with the nenrin miso treatment. However, there were no differences in urinary Na excretion between the nenrin and awase miso groups. In conclusion, we produced a new miso with potent ACE inhibitory activity that reduced spontaneous and salt-induced hypertension. These results suggest that salt sensitivity is decreased by the addition of shinki miso to nenrin miso.

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Determination of Nicotianamine in Soy Sauce and Other Plant-Based Foods by LC-MS/MS

Yamaguchi

Uchida

2012

J. Agric. Food Chem.

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Nicotianamine is a nonproteinogenic amino acid, known to be an important metal chelator in plants. Recently, the antihypertensive effect of nicotianamine was discovered. In this study, a simple method to determine nicotianamine was developed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) with a multimode ODS column. This method does not need derivatizing or ion-pairing reagents to retain nicotianamine, which is known for its poor retention on reversed-phase columns because of its high polarity. Moreover, this method showed a sufficient limit of detection (0.5 ng/mL), so it was found to be suitable for the analysis of nicotianamine in soy sauce and other foods, without cleanup. To subtract the matrix effect during LC-MS/MS analysis, a standard addition method was used. The levels of nicotianamine in soy sauce ranged from <0.25 to 71 μg/g. Nicotianamine was also determined in other foods, including soy milk, vegetable juice, fruit juice, and bottled tea.

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Isolation of Nicotianamine from Soybean Broth and Changes in Its Content in the Soybean Steaming Process

Cited by 5 publications

References 22 publications

Antihypertensive Effects of Nicotianamine from Soybean Broth in Spontaneously Hypertensive Rats

Antihypertensive Effects of Nicotianamine from Soybean Broth in Spontaneously Hypertensive Rats

Newly manufactured Marukome MK-34-1 miso with angiotensin-converting enzyme inhibitory activity and its antihypertensive effects in genetic hypertensive rat models

Determination of Nicotianamine in Soy Sauce and Other Plant-Based Foods by LC-MS/MS

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