Fermented Food Database
This is the result page of browse. This page gives the information about peptides returned against the selected category. Further details of the peptide can be seen by clicking on the FMDB_ID. Further the user can sort the peptides on the basis of various fields by clicking on the respective headers.
The total number entries retrieved from this search are 20| FMDB_ID | PubMed ID | Reference | Title | Peptide_Sequence | Sequence | Length of peptide | Food_Matrix | Protein | pH | Temperature | Incubation Time | Activity | Experiment | Model | Assay for Activity Measurement | Culture | Hydrolysis | Method of analysis | M_Z ratio | Mass | IC50 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
| 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 |