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Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein

Kaori Inoue1, Takanobu Gotou, Hirokuni Kitajima

  • 1Functional Food and Drink Development Laboratory, Calpis Co., Ltd., 11-10 5-Chome, Fuchinobe, Sagamihara-shi, Kanagawa 229-0006, Japan.

Journal of Bioscience and Bioengineering
|July 22, 2009
PubMed

Insights

Casein miso paste, enriched with antihypertensive peptides Val-Pro-Pro and Ile-Pro-Pro, demonstrated significant blood pressure-lowering effects in hypertensive rats. This suggests potential for casein miso paste in human blood pressure management.

Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Nutraceuticals

Background:

  • Antihypertensive peptides are derived from protein hydrolysis.
  • Angiotensin-I converting enzyme (ACE) inhibitors play a role in blood pressure regulation.
  • Miso paste fermentation offers a potential vehicle for bioactive peptide delivery.

Purpose of the Study:

  • To develop casein miso paste with enhanced ACE inhibitory activity.
  • To investigate the release of specific antihypertensive peptides (Val-Pro-Pro, Ile-Pro-Pro) during fermentation.
  • To evaluate the in vivo antihypertensive effects of casein miso paste.

Main Methods:

  • Casein was added during miso paste fermentation.
  • Protein degradation and ACE inhibitory activity were monitored over 7 days.
  • Levels of Val-Pro-Pro and Ile-Pro-Pro were quantified.
  • Antihypertensive effects were assessed in spontaneously hypertensive rats.

Main Results:

  • Casein miso paste showed increased peptide concentration and ACE inhibitory activity compared to regular miso paste.
  • Fermentation for 7 days led to the release of Val-Pro-Pro and Ile-Pro-Pro.
  • Casein miso paste significantly reduced blood pressure in rats compared to controls.
  • The antihypertensive effect was observed at a dosage of 1.8 g/kg body weight.

Conclusions:

  • Casein miso paste fermentation effectively produces antihypertensive peptides.
  • Casein miso paste exhibits significant antihypertensive properties in a rat model.
  • These findings suggest casein miso paste's potential as a functional food for blood pressure control in humans.

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