Immunologially Applicability for Foods of Short Chain Peptides Derived from Sardines

Eiji Seki, Katsuhiro Osajima, Hiroshi Matsufuji, Toshiro Matsui, Yutaka Osajima

研究成果: ジャーナルへの寄稿学術誌査読

3 被引用数 (Scopus)


Short chain peptides with the average chain length of 2.67 prepared from sardine protein have reductive effects on blood pressure, and are expected to be a physiologically functional foodstuff. The short chain peptides were found to be negative in the active systemic anaphylaxis (ASA) test in guinea pigs sensitized by oral administrations of the short chain peptides. Negative results were also obtained in the homologous passive cutaneous anaphylaxis (PCA) test, which was done against sera from guinea pigs sensitized by oral administration of the short chain peptides. The short chain peptides have a potent angiotensin I converting enzyme (ACE) inhibitory activity, this enzyme catalyses the activation of angijotensin II and inactivation of bradykinin. The bradykinin is able to stimulate macrophages, to enhance lymphocyte migration, and to increase secretion of lymphokines. The short chain peptides favor bradykinin activity, which showed concentrated pigment coloration in the PCA test by subcutaneous sensitization. These results suggest that the short chain peptides have no antigenicity by oral administration, and are usable in foods.

ジャーナルNippon Nogeikagaku Kaishi
出版ステータス出版済み - 1995

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学(その他)
  • 医学(その他)


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