Changes in Angiotensin I-Converting Enzyme Inhibitory Activities During the Ripening of Douchi (a Chinese Traditional Soybean Product) Fermented by Various Starter Cultures

REFERENCES

• Erdos , E.G. 1975 . Angiotensin-I converting enzyme . Circulation Research , 36 : 247 – 255 .
   PubMed Web of Science ®Google Scholar
• Kuster , D.J. and Marshall , G.R. 2005 . Validated ligand mapping of ACE active site . Journal of Computer-Aided Molecular Design , 19 ( 8 ) : 609 – 615 .
   PubMedGoogle Scholar
• Kinoshita , E. , Yamakashi , J. and Kikuchi , M. 1993 . Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce . Bioscience, Biotechnology, Biochemistry , 57 ( 7 ) : 1107 – 1110 .
   PubMed Web of Science ®Google Scholar
• Okamoto , A. , Hanagata , H. , Kawamura , Y. and Yanagida , F. 1995 . Anti-hypertensive substances in fermented soybean, natto . Plant Foods for Human Nutrition , 47 : 39 – 47 .
   PubMed Web of Science ®Google Scholar
• Shin , Z.I. , Yu , R. , Park , S.A. , Chung , D.K. , Ahn , C.W. and Nam , H.S. 2001 . His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo . Journal of Agricultural and Food Chemistry , 49 : 3004 – 3009 .
   PubMed Web of Science ®Google Scholar
• Kuba , M. , Tanaka , K. , Tawata , S. , Takeda , Y. and Yasuda , M. 2003 . Angiorensin I-converting enzyme inhibitory peptides isolated from tofuyo fermented soybean food . Bioscience, Biotechnology, Biochemistry , 67 ( 6 ) : 1278 – 1283 .
   PubMed Web of Science ®Google Scholar
• Gibbs , B.F. , Zougman , A. , Masse , R. and Mulligan , C. 2004 . Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food . Food Research International , 37 : 123 – 131 .
   Web of Science ®Google Scholar
• Zhang , J.H. , Eizo , T. , Ding , C.H. and Li , L.T. 2006 . Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product . Food Chemistry , 98 : 551 – 557 .
   Web of Science ®Google Scholar
• Chinese Pharmacopoeia Commission (CPC) . 2005 . Chinese Pharmacopoeia , 230 Beijing : CPC . (in Chinese)
   Google Scholar
• Mateo , J.J. , Jiménez , M. , Pastor , A. and Huerta , T. 2001 . Yeast starter cultures affecting wine fermentation and volatiles . Food Research International , 34 : 307 – 314 .
   Web of Science ®Google Scholar
• Beaumont , M. 2002 . Flavouring composition prepared by fermentation with Bacillus spp . International Journal of Food Microbiology , 75 : 189 – 196 .
   PubMed Web of Science ®Google Scholar
• Scannell , A.G.M. , Kenneally , P.M. and Arendt , E.K. 2004 . Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product . International Journal of Food Microbiology , 93 : 219 – 230 .
   PubMed Web of Science ®Google Scholar
• Nora , N.T. , Esther , S.D. and Wisdom , K.A. 2006 . The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa . International Journal of Food Microbiology , 106 : 145 – 152 .
   PubMedGoogle Scholar
• Wang , L.J. , Li , D. , Zou , L. , Chen , X.D. , Cheng , Y.Q. and Yamaki , K. 2007 . Antioxidative activity of Douchi (a Chinese traditional salt- fermented soybean food) extracts during its processing . International Journal of Food Properties , 10 : 385 – 396 .
   Web of Science ®Google Scholar
• Wang , D. , Wang , L.J. , Zhu , F.X. , Zhu , J.Y. , Chen , X.D. , Zou , L. , Saito , M. and Li , L.T. 2008 . In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese slat-fermented soybean food) . Food Chemistry , 107 : 1421 – 1428 .
   Web of Science ®Google Scholar
• Chen , J. , Cheng , Y.Q. , Yamaki , K. and Li , L.T. 2007 . Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi) . Food Chemistry , 103 : 1091 – 1096 .
   Web of Science ®Google Scholar
• Fan , J. F. 2006 . Antioxidant activity and gel-forming ability of douchi peptides and soy peptides , Beijing : China Agricultural University . Ph.D. Thesis
   Google Scholar
• Li , L.T. , Li , Z.G. and Yin , L.J. 2003 . Soybean processing and application , 415 Beijing : Chemical Industry Press .
   Google Scholar
• Horie , H. 1999 . Handbook of functional evaluation of food. Japanese Ministry of Agriculture, Forestry and Fisheries. Agriculture, Forestry and Fishery Research Council . National Food Research Institute: Tokyo , : 117 – 121 . (in Japanese)
   Google Scholar
• Yang , J.K. , Shih , I.L. , Tzeng , Y.M. and Wang , S.L. 2000 . Production and purification of protease from a Bacillus subtilis that can deproteinize crustacean wastes . Enzyme and Microbial Technology , 26 : 406 – 413 .
   PubMed Web of Science ®Google Scholar
• Haynes , R. , Osuga , D.T. and Feeney , R.E. 1967 . Modification of proteolytic enzyme . Biochemistry , 6 : 541 – 547 .
   PubMed Web of Science ®Google Scholar
• Han , B.Z. , Cao , C.F. , Rombouts , F.M. and Nout , M.J.R. 2004 . Microbial changes during the production of Sufu-a Chinese fermented soybean food . Food Control , 15 : 265 – 270 .
   Web of Science ®Google Scholar
• Shi , X. R. and Fung , D.Y.C. 2000 . Control of foodborne pathogens during sufu fermentation and aging . Critical Reviews in Food Science and Nutrition , 40 ( 5 ) : 399 – 425 .
   PubMed Web of Science ®Google Scholar
• Chiang , W.D. , Tsou , M.J. , Tsai , Z.Y. and Tsai , T.C. 2006 . Angiotensin I-converting enzyme inhibitor derived from soy protein hydrolysate and produced by using membrane reactor . Food Chemistry , 98 : 725 – 732 .
   Web of Science ®Google Scholar
• Fan , J.F. , Saito , M. , Tatsumi , E. and Li , L.T. 2003 . Preparation of Angiotensin I-converting enzyme inhibiting peptides from soybean protein by enzymatic hydrolysis . Food Science and Technology Research , 9 ( 3 ) : 254 – 256 .
   Web of Science ®Google Scholar
• Li , G.H. , Le , G.W. , Shi , Y.H. and Shrestha , S. 2004 . Angiotensin I-converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects . Nutrition Research , 24 : 469 – 486 .
   Web of Science ®Google Scholar
• Okamoto , A. , Hanagata , H. , Matsumoto , E. , Kawamura , Y. , Koizumi , Y. and Yanagida , F. 1995 . Angiotensin I converting enzyme inhibitory activities of various fermented foods . Bioscience, Biotechnology, Biochemistry , 59 ( 6 ) : 1147 – 1149 .
   PubMed Web of Science ®Google Scholar
• Rufián-Henares , J.A. and Morales , F.J. 2007 . Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities . Food Research International , 40 : 995 – 1002 .
   Web of Science ®Google Scholar