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Current Topics in Peptide & Protein Research   Volumes    Volume 6 
Abstract
Inhibition of angiotensin I converting enzyme (ACE) by peptides from fish muscle and cheese
Raymond Sørensen, Elisabeth Kildal, Leszek Stepaniak, Terje Sørhaug
Pages: 101 - 104
Number of pages: 4
Current Topics in Peptide & Protein Research
Volume 6 

Copyright © 2004 Research Trends. All rights reserved

ABSTRACT

Water extracts of hydrolyzates obtained by the incubation of homogenized cod, salmon or trout muscle at pH 4.0 with pepsin followed by the incubation at pH 7.5 with trypsin or autolyzates from the same fish species incubated without exogenous enzyme, water extracts from Norwegian naturally-fermented trout (“rakfisk”) muscle and water extracts of cheeses inhibited angiotensin I converting enzyme (ACE). Inhibition by fish hydrolyzate or extracts from Cheddar and Norvegia cheeses were similar and stronger than by extracts from fish autolyzates or extracts from rakfisk. Peptides from cod hydrolyzate and autolyzate were fractionated by gel filtration chromatography and by reversed-phase-HPLC; ACE inhibition was demonstrated by peptides having an apparent molecular mass in the range ca 1000 to >2000 Da and of various hydrophobicity.

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