Presence of Modified Peptides with High Bioavailability and Angiotensin-Converting Enzyme Inhibitory Activity in Japanese Fermented Soybean Paste (Miso)
Author:
Affiliation:
1. Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kitashirakawaoiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan
Funder
Washoku Association of Japan
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02603
Reference50 articles.
1. Japanese Traditional Miso and Koji Making
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3. Sato, K.; Shirako, S.; Wada, S. Pyroglutamyl peptides in Japanese fermented foods and protein hydrolysate enhance production of host-antimicrobial peptides and ameliorate microbial imbalance. In Nutrition and functional foods in boosting digestion, metabolism and immune health; Bagchi, D.; Ohia, S. E. Eds. Academic Press: 2010; Chapter 18, pp 255–265.
4. Fermented Soy Product Intake Is Inversely Associated with the Development of High Blood Pressure: The Japan Public Health Center–Based Prospective Study
5. Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate
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