FMDB775 | 11410001 | NA | NA | HHL | HHL | 3 | Korean Fermented soyabean paste | NA | NA | NA | NA | Ace-inhibitory | In vitro and In vivo | Spontaneously Hypertensive Rats | spectrophotometric assay using HHL as substrate | NA | NA | RPHPLC and Edman degradation | NA | 405 da | 2.2 ug/ml |
FMDB776 | 11410002 | NA | NA | IPRPRPRP | IPRPRPRP | 8 | soy protein+glucose | Glycinin | NA | 30C | 48h | Ace-inhibitory | In vivo | Spontaneously Hypertensive Rats | ACE In hibitory activity using FAPGG as the substrate | Bacillus sp. | proteinase | MALDI-TOF/TOF MS | NA | NA | 0.0072 +/- 0.0017mM |
FMDB777 | 11410003 | NA | NA | PIPFP | PIPFP | 5 | soy protein+glucose | Glycinin | NA | 30C | 48h | Ace-inhibitory | In vivo | Spontaneously Hypertensive Rats | ACE In hibitory activity using FAPGG as the substrate | Bacillus sp. | proteinase | MALDI-TOF/TOF MS | NA | NA | 0.0660 +/- 0.0153mM |
FMDB778 | 11410004 | NA | NA | PVNKP | PVNKP | 5 | soy protein+glucose | Glycinin | NA | 30C | 48h | Ace-inhibitory | In vivo | Spontaneously Hypertensive Rats | ACE In hibitory activity using FAPGG as the substrate | Bacillus sp. | proteinase | MALDI-TOF/TOF MS | NA | NA | 0.0461 +/- 0.0052mM |
FMDB779 | 11410005 | NA | NA | LKPDNR | LKPDNR | 6 | soy protein+glucose | Glycinin g2 | NA | 30C | 48h | Ace-inhibitory | In vivo | Spontaneously Hypertensive Rats | ACE In hibitory activity using FAPGG as the substrate | Bacillus sp. | proteinase | MALDI-TOF/TOF MS | NA | NA | 0.1208 +/- 0.0017mM |
FMDB842 | 19994857 | NA | NA | AW | AW | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 10ug/ml |
FMDB843 | 19994857 | NA | NA | GW | GW | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 30ug/ml |
FMDB844 | 19994857 | NA | NA | AY | AY | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 48ug/ml |
FMDB845 | 19994857 | NA | NA | SY | SY | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 67ug/ml |
FMDB846 | 19994857 | NA | NA | GY | GY | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 67ug/ml |
FMDB847 | 19994857 | NA | NA | AF | AF | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 190ug/ml |
FMDB848 | 19994857 | NA | NA | VP | VP | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 480ug/ml |
FMDB849 | 19994857 | NA | NA | AI | AI | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 690ug/ml |
FMDB850 | 19994857 | NA | NA | VG | VG | 2 | Fermented soyabean seasoning | NA | NA | 45C | 5days | Ace-inhibitory | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit conatining p-hydroxybenzoylglycyl-L-histidyl-L-leucine as substrate | A. sojae | peptidase | LCMS/MS | NA | NA | 1100ug/ml |
FMDB851 | 18160180 | NA | NA | AF | AF | 2 | salt free soy sauce | NA | NA | NA | NA | Ace-inhibitory | In vitro | NA | NA | A. sojae | peptidase | Two step RPHPLC | NA | NA | 165.3uM |
FMDB852 | 18160180 | NA | NA | IF | IF | 2 | salt free soy sauce | NA | NA | NA | NA | Ace-inhibitory | In vitro | NA | NA | A. sojae | peptidase | Two step RPHPLC | NA | NA | 65.8uM |
FMDB853 | NA | shimakage12 | ACE inhibitory substances derived from soy foods | II | II | 2 | soy protein ( Natto) | NA | NA | NA | NA | Ace-inhibitory | In vivo | spontaneously Hypertensive Rats | NA | B.subtilis Natto + protease (end-type neutral protease, PROTIN SD-NY10) | protease | NA | NA | NA | NA |
FMDB854 | NA | shimakage12 | ACE inhibitory substances derived from soy foods | ID | ID | 2 | soy protein ( Natto) | NA | NA | NA | NA | Ace-inhibitory | In vivo | spontaneously Hypertensive Rats | NA | B.subtilis Natto + protease (end-type neutral protease, PROTIN SD-NY10) | protease | NA | NA | NA | NA |
FMDB855 | NA | shimakage12 | ACE inhibitory substances derived from soy foods | IFY | IFY | 3 | soy protein ( Natto) | NA | NA | NA | NA | Ace-inhibitory | In vivo | spontaneously Hypertensive Rats | NA | B.subtilis Natto + protease (end-type neutral protease, PROTIN SD-NY10) | protease | NA | NA | NA | NA |
FMDB856 | NA | shimakage12 | ACE inhibitory substances derived from soy foods | LFY | LFY | 3 | soy protein ( Natto) | NA | NA | NA | NA | Ace-inhibitory | In vivo | spontaneously Hypertensive Rats | NA | B.subtilis Natto + protease (end-type neutral protease, PROTIN SD-NY10) | protease | NA | NA | NA | NA |
FMDB857 | NA | shimakage12 | ACE inhibitory substances derived from soy foods | LYY | LYY | 3 | soy protein ( Natto) | NA | NA | NA | NA | Ace-inhibitory | In vivo | spontaneously Hypertensive Rats | NA | B.subtilis Natto + protease (end-type neutral protease, PROTIN SD-NY10) | protease | NA | NA | NA | NA |
FMDB858 | NA | kuba05 | Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase | LAIPVNKP | LAIPVNKP | 8 | soybean proteins | b-conGlycinin | 3.3 | 37c | 10h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using pig pulmonary ACE and hippuryl-L-histidyl-L-leucine substrate | 100 units acid proteinase from M. purpureus No. 3403 | proteinase | RPHLC and automated Edman degradation with a gas/liquid-phase protein sequencer | NA | NA | 70uM |
FMDB859 | NA | kuba05 | Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase | LPHF | LPHF | 4 | soybean proteins | b-conGlycinin | 3.3 | 37c | 10h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using pig pulmonary ACE and hippuryl-L-histidyl-L-leucine substrate | 100 units acid proteinase from M. purpureus No. 3403 | proteinase | RPHLC and automated Edman degradation with a gas/liquid-phase protein sequencer | NA | NA | 670uM |
FMDB860 | NA | kuba05 | Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase | SPYP | SPYP | 4 | soybean proteins | Glycinin | 3.3 | 37c | 10h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using pig pulmonary ACE and hippuryl-L-histidyl-L-leucine substrate | 100 units acid proteinase from M. purpureus No. 3403 | proteinase | RPHLC and automated Edman degradation with a gas/liquid-phase protein sequencer | NA | NA | 850uM |
FMDB861 | NA | kuba05 | Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase | WL | WL | 2 | soybean proteins | Glycinin | 3.3 | 37c | 10h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using pig pulmonary ACE and hippuryl-L-histidyl-L-leucine substrate | 100 units acid proteinase from M. purpureus No. 3403 | proteinase | RPHLC and automated Edman degradation with a gas/liquid-phase protein sequencer | NA | NA | 65uM |
FMDB990 | NA | vallabha13 | Antihypertensive Peptides Derived from soy Protein by Fermentation | LIVTQ | LIVTQ | 5 | Fermented soy protein (Defatted soya flour) | NA | NA | 37C | 36h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substrate | Lactobacillus caseispp. pseudoplantarum | NA | RPHPLC and sequence determination by Edman degradatiojn usng Applied Biosystems 477-A gas phase sequencer | NA | NA | 0.087uM |
FMDB991 | NA | | Antihypertensive Peptides Derived from soy Protein by Fermentation | LIVT | LIVT | 4 | Fermented soy protein (Defatted soya flour) | NA | NA | 37C | 36h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substrate | Lactobacillus caseispp. pseudoplantarum | NA | RPHPLC and sequence determination by Edman degradatiojn usng Applied Biosystems 477-A gas phase sequencer | NA | NA | 0.11uM |
FMDB992 | NA | rho09 | Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract | LVQGS | LVQGS | 5 | fermented soy extract prepared from soy koji | NA | NA | 45C | 3days | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substrate | A.oryzae | NA | MALDI TOF MS and peptide sequencer | NA | 495.7Da | 43.7uM |
FMDB993 | 12843654 | NA | NA | IFL | IFL | 3 | Tofuyo fermented soy food | alpha and beta subunit of beta conGlycinin | NA | NA | NA | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substrate | NA | NA | RPHPLC and automated degardation using gas/liquid phase protein sequencer | NA | NA | 44.8uM |
FMDB994 | 12843654 | NA | NA | WL | WL | 2 | Tofuyo fermented soy food | B-B1A-&B subunits of Glycinin | NA | NA | NA | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substrate | NA | NA | RPHPLC and automated degardation using gas/liquid phase protein sequencer | NA | NA | 29.9uM |
FMDB995 | NA | zhang06 | Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product | FIG | FIG | 3 | Douchi fermented soy food of china | Glycinin | NA | 30C | 48h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using Bz-Gly-His-Leu as substrate | Aspergillus Egyptiacus | NA | HPLC and amino acid analyser | NA | NA | NA |
FMDB1923 | 22098174 | NA | NA | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 43 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus curvatus SAL33 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1924 | 22098174 | NA | NA | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 32 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus curvatus SAL33 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1925 | 22098174 | NA | NA | TPCEKHIMEKIQGRGDDDDDDDDD | TPCEKHIMEKIQGRGDDDDDDDDD | 24 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus curvatus SAL33 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1926 | 22098174 | NA | NA | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 43 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus rossiae CD76 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1927 | 22098174 | NA | NA | QHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | QHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 40 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus rossiae CD76 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1928 | 22098174 | NA | NA | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 32 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus rossiae CD76 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1929 | 22098174 | NA | NA | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 43 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus brevis AM7 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1930 | 22098174 | NA | NA | QHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | QHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 40 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus brevis AM7 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1931 | 22098174 | NA | NA | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 32 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus brevis AM7 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1932 | 22098174 | NA | NA | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 43 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus pentosus 12H6 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1933 | 22098174 | NA | NA | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 32 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus pentosus 12H6 | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1934 | 22098174 | NA | NA | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | SKWQHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 43 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus plantarum 3DM | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1935 | 22098174 | NA | NA | QHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | QHQQDSCRKQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 40 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus plantarum 3DM | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1936 | 22098174 | NA | NA | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | KQKQGVNLTPCEKHIMEKIQGRGDDDDDDDDD | 32 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus plantarum 3DM | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1937 | 22098174 | NA | NA | TPCEKHIMEKIQGRGDDDDDDDDD | TPCEKHIMEKIQGRGDDDDDDDDD | 24 | WSE of soybean Flour dough | NA | 4 | 30c | 16h | NA | NA | NA | NA | Lactobacillus plantarum 3DM | proteinase and peptidase | nano-LC-ESI-MS | NA | NA | NA |
FMDB1994 | 19994857 | NA | NA | AW | AW | 2 | Fermented soyabean seasoning | NA | NA | 25 to 40C | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 10 microM |
FMDB1995 | 19994857 | NA | NA | GW | GW | 2 | Fermented soyabean seasoning | NA | NA | 26 to 40C | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | SHR | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 30 microM |
FMDB1996 | 19994857 | NA | NA | AY | AY | 2 | Fermented soyabean seasoning | NA | NA | 25 to 40C | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 48 microM |
FMDB1997 | 19994857 | NA | NA | SY | SY | 2 | Fermented soyabean seasoning | NA | NA | 25 to 40C | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | SHR | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 67 microM |
FMDB1998 | 19994857 | NA | NA | GY | GY | 2 | Fermented soyabean seasoning | NA | NA | NA | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | SHR | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 97 microM |
FMDB1999 | 19994857 | NA | NA | AF | AF | 2 | Fermented soyabean seasoning | NA | NA | 25 to 40C | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 190 microM |
FMDB2000 | 19994857 | NA | NA | VP | VP | 2 | Fermented soyabean seasoning | NA | NA | 25 to 40C | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | SHR | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 480 microM |
FMDB2001 | 19994857 | NA | NA | AI | AI | 2 | Fermented soyabean seasoning | NA | NA | NA | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | SHR | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 690 microM |
FMDB2002 | 19994857 | NA | NA | VG | VG | 2 | Fermented soyabean seasoning | NA | NA | 25 to 40C | Steamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C | Ace-inhibitory;Anti-hypertensive | In vitro and In vivo | spontaneously Hypertensive Rats | ACE color kit and Spectrophotometric assay using HHL as substate | Tane koji, rich in conidia of A. sojae | NA | LC-MS/MS | NA | NA | 1100 microM |
FMDB2202 | NA | rho09 | Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract | LVQGS | LVQGS | 5 | Fermented soyabean extract | NA | NA | 30C +45c | 3days +3days | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substate | Aspergillus oryzae | NA | MALDI-ToF MS and liquid-phase peptide sequencer | NA | 495.7 Da | 43.7uM |
FMDB2203 | NA | zhu08 | Identification of ACE-inhibitory peptides in salt-free soy sauce that are transportable across caco-2 cell monolayers | AF | AF | 2 | Salt free soy sauce | NA | NA | NA | NA | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substate | Aspergillus oryzae | NA | NA | NA | NA | 165.3uM |
FMDB2204 | NA | zhu08 | Identification of ACE-inhibitory peptides in salt-free soy sauce that are transportable across caco-2 cell monolayers | FI | FI | 2 | Salt free soy sauce | NA | NA | NA | NA | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substate | Aspergillus oryzae | NA | NA | NA | NA | NA |
FMDB2205 | NA | zhu08 | Identification of ACE-inhibitory peptides in salt-free soy sauce that are transportable across caco-2 cell monolayers | IF | IF | 2 | Salt free soy sauce | NA | NA | NA | NA | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substate | Aspergillus oryzae | NA | NA | NA | NA | 65.8 µM |