This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Web of Science (2) Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Nagai, T. Articles by Nagashima, T. Search for Related Content Social Bookmarking                         What's this?

Antioxidative Activities and Angiotensin I-converting Enzyme Inhibitory Activities of Enzymatic Hydrolysates from Commercial Kamaboko Type Samples

Department of Food Science and Technology, Tokyo University of Agriculture, Hokkaido 0992493, Japan t1nagai{at}bioindustry.nodai.ac.jp,nagatakenagatake@yahoo.co.jp

N. Suzuki

Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima 7398528, Japan

T. Nagashima

Department of Food Science and Technology, Tokyo University of Agriculture, Hokkaido 0992493, Japan

Enzymatic hydrolysates were prepared from commercially available kamaboko type samples using three gastrointestinal proteases and protein proteases. The yields of these hydrolysates were about 10–31% and these protein contents ranged from 62 to 533 g/mg per sample powder on their wet weight basis. The hydrolysates showed higher antioxidative activities and scavenging activities against active oxygen species such as hydroxyl radical and superoxide anion radical. Moreover, these hydrolysates exhibited high angiotensin I-converting enzyme inhibitory activites that were similar or higher than those from various fermented foods such as fish sauce, sake, soy sauce, vinegar, miso and natto. The antioxidative and antihypertensive activities of commercially available kamaboko type samples were not related to the colour of the samples. The results indicated that enzymatic hydrolysates from commercially available kamaboko type samples, whose health benefits are scientifically supported, have the potential to be an increasingly important component of a healthy lifestyle and to be beneficial to the public and the food industry.

Key Words: kamaboko • enzymatic hydrolysates • antioxidative activity • antihypertensive effect

Food Science and Technology International, Vol. 12, No. 4, 335-346 (2006)
DOI: 10.1177/1082013206067933


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?