@article{oai:miyazaki-u.repo.nii.ac.jp:00003433,
 author = {久保田, 大樹 and アーメド, アブドラティフ and 河原, 聡 and Kawahara, Satoshi and 六車, 三治男 and Muguruma, Michio and Kubota, Daiki and Ahhmed, Abdulatef},
 journal = {宮崎大学農学部研究報告, Bulletin of the Faculty of Agriculture University of Miyazaki},
 month = {Feb},
 note = {This research aimed to study and compare the biological and functional properties as well as physiological effects of beef, pork and chicken protein hydrolysates ; in vitro tests. In the current study, we evaluated the angiotensin I-converting enzyme (ACE) inhibitory activities of hydrolysate of biceps femoris muscles from beef and pork also we used leg muscles for chicken samples. All the muscles separately hydrolyzed with pepsin and trypsin and then subjected to size exclusion chromatography. ACE inhibitroy activity of the hydrolysate was determined by Rabbit lung enzyme and Human Umbilical Vascular Endothelial Cells (HUVEC),
SDS-PAGE results suggest that beef has not been degraded on the same level as pork and chicken. HPLC patterns indicate that the second peak in chicken sample digested for 4h contain bioactive peptides (MW 1,560). The three species showed a very similar ACE inhibition percentage, although chicken showed lower protein concentration. Results suggest that the chicken possesses crucial peptide that are having a great ability in undermining ACE activity, which is in accord with the findings of HPLC. As a comparative study, IC50 of chicken showed the lowest values for the both treatments (Rabbit lung ACE and HUVEC ACE).
We conclude that meat in the three species contain peptides that may serve several purposes. Based on its remarkable ACE inhibitory activity, we suggest that the chicken hydrolysate may have potential applications as functional food, which could be used as nutraceutical compounds., 本研究では,生体内で血圧調節を中心的に担うレニン-アンギオテンシン系に着目し,各種食肉をタンパク質分解酵素で消化したペプチド混合物を用いてウサギ肺ACE阻害活性と人血管内皮細胞(HUVEC)における血圧上昇抑制効果を畜種別に比較検討した.
食肉タンパク質はSDS-PAGEとゲルろ過HPLCによって経時的に分解･消化されたことが確認された. 食肉の種類により消化による影響の受け易さに若干の違いが生じ,HPLCのパターンから鶏肉, 豚肉,牛肉の順に分解されやすい傾向にあった. 特に,鶏肉で分子量1,560付近の低分子量のピークの増加が認められた. ACE阻害に必要なペプチドの生成はペプシンによる影響が強く,約2時間の消化時間で阻害ペプチド生成終了に近づいていく可能性が示唆された. また各種食肉由来ペプチドのIC50(mg/ml) を算出したところ牛肉(9.02), 豚肉(4.19), 鶏内(3.55) と算出された. また,HUVECによる試験結果においてもIC50 : 牛肉(0.668), 豚肉(0.260), 鶏肉(0.249)を算出し,ACE阻害活性の結果と同様の阻害傾向を示したことが確認された.
以上の結果から,市販の牛肉,豚肉および鶏肉を用いて,それらを加熱後,消化酵素のペプシンおよびトリプシンで処理すると鶏肉,豚肉,牛肉の順にACE阻害活性が増加することが認められた.},
 pages = {43--50},
 title = {食肉の血圧上昇抑制効果の畜種別差異について},
 volume = {58},
 year = {2012},
 yomi = {クボタ, ダイキ and アーメド, アブドラティフ and カワハラ, サトシ and ムグルマ, ミチオ}
}