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 59| 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |