| Primary information |
|---|
| FMDB_ID | FMDB2002 |
| PMID | 19994857 |
| Reference | NA |
| Title | NA |
| Peptide Sequence | VG |
| Length | 2 |
| Food_Matrix | Fermented soyabean seasoning |
| Protein Name | NA |
| pH | NA |
| Temperature | 25 to 40C |
| Incubation Time | 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 |
| Activity | Ace-inhibitory;Anti-hypertensive |
| Experiment | In vitro and In vivo |
| Model | spontaneously Hypertensive Rats |
| Assay for Activity Measurement | ACE color kit and Spectrophotometric assay using HHL as substate |
| Starter Culture | Tane koji, rich in conidia of A. sojae |
| Hydrolysis | NA |
| Method of Analysis | LC-MS/MS |
| M/Z ratio | NA |
| Mass | NA |
| IC50 | 1100 microM |