JP2013043839A - Hypotensive composition originated in fish protein, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technology capable of utilizing effectively pyloric appendage of mackerel which has been discarded hitherto, and to provide inexpensively an active ingredient showing hypotensive effect which can be utilized for prevention or treatment of hypertension.SOLUTION: Pyloric appendage obtained as a byproduct when producing a processed product of mackerel is mixed with a fish protein and fermented at 50°C or higher, to thereby produce a fish protein hydrolyzate having a hypotensive action.

Description

  The present invention relates to an angiotensin-converting enzyme (ACE) inhibitor, a medicine for lowering blood pressure, and a food and drink. The present invention also relates to a method for producing a composition for inhibiting angiotensin converting enzyme or for lowering blood pressure.

  A renin-angiotensin-aldosterone (RAA) system is well known as a pressor regulation system that increases blood pressure in a living body. That is, the kidney-derived enzyme renin converts angiotensinogen produced in the liver into angiotensin-I, and then angiotensin-I is converted to angiotensin-II, which is a pressor substance in the body mainly by the action of ACE present in the lung. Converted. Therefore, by inhibiting ACE, a blood pressure lowering (hypertensive) effect can be obtained, and for example, hypertension can be prevented or treated.

  In recent years, research on ACE-inhibiting substances in food ingredients has been actively conducted, and some peptides derived from seafood proteins have ACE-inhibiting activity and exhibit blood pressure lowering effects (Patent Documents 1 to 3). 2, non-patent documents 1 to 8). Specifically, protease hydrolyzate of salmon egg protein (patent document 1), protease hydrolyzate of scallop mantle membrane (patent document 2), protease hydrolyzate of sardine protein (non-patent documents 1 to 5), Protease hydrolyzate of oyster protein (Non-patent document 6), protease hydrolyzate of tuna protein (Non-patent document 7), and extract of masabashi henko (Non-patent document 8) report ACE inhibitory activity and blood pressure lowering effect Has been.

  Conventionally, when manufacturing processed products of mackerel, visceral parts such as pylorus are discarded and their effective use is required. The pyloric appendix is the digestive tract characteristic of many teleosts that open at the junction of the stomach and intestines. Proteins are thought to be broken down into peptides and amino acids by proteolytic enzymes, the main secretion of the pylorus. However, it is not known that a degradation product of fish protein by mackerel pylorus has ACE inhibitory activity and exhibits a blood pressure lowering effect.

JP-A-2005-145827 JP 2008-37766 A

Suezuna Kunio et al. Sakaeshoku 42, 47-54 (1989) Eiji Seki et al., Eishoku 52, 271-277 (1999) Sugiyama Yukichi et al. Agricultural Journal 65, 35-43 (1991) Hiroyuki Takada et al. Agricultural Journal 65, 1223-1228 (1991) Eiji Seki et al. Solar Eclipse Journal 40, 783-791 (1993) MATSUMOTO Kiyoshi et al. Eclipse Journal 41, 589-594 (1994) Sang-Lee et.al Food Chemistry 118, 96-102 (2010) Kouji Itou et.al Fisheries Science 70, 1121-1129 (2004)

It is an object of the present invention to provide a technique for effectively utilizing a mackerel pyloric gland that has been conventionally discarded, and to provide an active ingredient that exhibits a blood pressure lowering effect that can be used for prevention or treatment of hypertension at a low cost.

  The present inventor has conducted extensive studies to solve the above-mentioned problems, and found that a degradation product of fish protein by mackerel pylorus has ACE inhibitory activity and exhibits a blood pressure lowering effect by oral administration, thereby completing the present invention. It was.

That is, the present invention can be exemplified as follows.
(1)
An angiotensin converting enzyme inhibitor containing as an active ingredient a decomposition product of fish protein by mackerel pylorus.
(2)
An antihypertensive agent containing, as an active ingredient, a degradation product of fish protein by mackerel pylorus.
(3)
Foods and drinks containing degradation products of fish protein by mackerel pylorus.
(4)
A method for producing a composition for inhibiting angiotensin converting enzyme or lowering blood pressure, comprising degrading fish protein with mackerel pylorus.
(5)
The method according to (4), wherein the fish is mackerel.
(6)
The method according to (4) or (5), wherein the decomposition is performed at 50 to 65 ° C.

  The degradation product of fish protein provided by the method of the present invention by mackerel pylorus has ACE inhibitory activity and exhibits a blood pressure lowering effect. Therefore, the medicament or food or drink of the present invention containing a degradation product of fish protein by mackerel pylorus is effective in preventing or treating hypertension. Moreover, in this invention, since the fish protein is decomposed | disassembled using the pyloric appendage of mackerel discarded conventionally, the active ingredient which shows the blood pressure lowering effect can be obtained cheaply.

It is a figure which shows a time-dependent change of the release amount of glutamic acid and a peptide when a mackerel fillet protein is processed with mackerel pylorus. It is a figure which shows a time-dependent change of ACE inhibitory activity when a mackerel fillet protein is processed with mackerel pylorus. For mackerel pyloric vertical decomposition of mackerel fillet protein and mackerel organ meats protein is a diagram showing the dose-dependent and IC ₅₀ for ACE inhibitory activity. It is a figure which shows the blood pressure lowering effect with respect to the spontaneous hypertension rat (SHR) by oral administration about the mackerel pyloric appendix degradation product of mackerel fillet protein and mackerel visceral meat protein.

  Hereinafter, the present invention will be described in detail.

  The present invention provides a method for producing a composition for inhibiting angiotensin converting enzyme (ACE) or lowering blood pressure, which comprises degrading fish protein with mackerel pylorus appendix (hereinafter also referred to as the method of the present invention). That is, by decomposing fish protein with mackerel pylorus, a composition having an ACE inhibitory activity and showing a blood pressure lowering effect can be obtained.

In the present invention, fish protein is used as a raw material. In the present invention, the fish is not particularly limited as long as it is biologically classified as a fish. Specific examples of fish include chub mackerel, sesame mackerel, tuna, bonito, horse mackerel, sardines, herring, salmon, trout and the like. As the fish, for example, fish belonging to the mackerel family is preferable. Specific examples of fish belonging to the mackerel family include chub mackerel, sesame mackerel, tuna and bonito. Of these, chub mackerel and sesame mackerel are preferable. The fish used in the present invention may be one kind, or two or more kinds. The fish used in the present invention may be domestically produced or overseas.

  In the present invention, fish protein refers to a protein derived from fish. In the present invention, the fish protein can be used without particular limitation as long as it is a raw material containing fish protein. The raw material containing the fish protein may be, for example, the whole fish body or a part thereof, or the protein itself isolated from them. A part of the fish body is not particularly limited as long as it contains a protein, and specific examples include body (muscle), internal organs, head, skin, fins, and tail. Among these, the body and internal organs are preferable. The fish protein may be a fresh product, a frozen product, a heated product, or a dried product.

  In the present invention, mackerel pylorus is used to decompose fish protein. In the present invention, “mackerel” refers to fish belonging to the mackerel family unless otherwise specified. Specific examples of fish belonging to the mackerel family include chub mackerel, sesame mackerel, tuna and bonito. Of these, chub mackerel and sesame mackerel are preferable. The mackerel used in the present invention may be one type, or two or more types. The mackerel used in the present invention may be domestically produced or overseas.

  In the present invention, the mackerel pylorus is a pylorus obtained from mackerel. In the present invention, the mackerel pylorus is not particularly limited as long as it is a raw material containing mackerel pylorus. The raw material containing mackerel pylorus may be, for example, the entire mackerel fish or a part thereof. A part of the fish body is not particularly limited as long as it includes a pyloric appendix, and specifically includes, for example, a visceral part including the pyloric appendix and an isolated pyloric appendage itself. The mackerel pyloric appendix may be fresh, frozen, heated, or dried unless the pyloric proteolytic enzyme is inactivated. It may be a thing.

  By processing fish protein with mackerel pylorus, fish protein is decomposed. In the present invention, the raw material containing fish protein may be referred to as “fish protein raw material”, and the raw material containing mackerel pyloric appendix used for the decomposition of fish protein may be referred to as “mackerel pyloric raw material”. In the present invention, the decomposition process of fish protein by mackerel pylorus is sometimes referred to as “pylorus punishment” or “treatment”.

  In the method of the present invention, if necessary, the fish protein raw material is pretreated so as to be suitable for the pylorus appendix treatment. Examples of the pretreatment include crushing raw materials. The pulverization of the raw material is particularly effective when the size of the raw material used is large. The method for pulverizing the raw material is not particularly limited, and for example, a known method can be used. Specifically, it is preferable to pulverize the raw material with a device such as a homogenizer or a mixer to make a paste. In addition, before pulverizing the raw material, it is preferable to sterilize bacteria living on the surface of the raw fish protein mass (that is, for example, the whole fish body or a part thereof) in order to improve the quality. The method for sterilization is not particularly limited, and for example, a known method can be used. Specifically, for example, the raw material can be sterilized by heat treatment at 60 ° C. for 5 to 10 minutes. The heat treatment is preferably performed by, for example, a hot water bath. As the pretreatment, for example, only pulverization may be performed, only sterilization may be performed, or both may be performed.

In the method of the present invention, the mackerel pylorus material is pretreated so as to be suitable for the pylorus treatment if necessary. The above description regarding the pretreatment of the fish protein raw material can be applied mutatis mutandis to the pretreatment of the mackerel pyloric material. The pretreatment of mackerel pyloric appendage material is preferably performed so that the proteolytic enzyme of the pyloric appendix is not inactivated as much as possible. For example, when heat treatment is performed, it is preferable that the treatment temperature is not excessively high.

  These pretreatments may be performed on both the fish protein material and the mackerel pyloric material, or may be performed only on one side, or may not be performed on either side. In addition, these pretreatments may be performed separately for the fish protein raw material and the mackerel pyloric material, or may be performed collectively. For example, when mixing a fish protein raw material and a mackerel pyloric material, which will be described later, the pretreated raw material may be mixed, or the pretreatment may be performed after mixing. The pretreatments performed on the fish protein raw material and the mackerel pyloric material may be the same or different.

  The pylorus can be performed by placing fish protein in the presence of mackerel pylorus. For example, a fish protein material and a mackerel pyloric material may be mixed. Moreover, when the raw material to be used serves as both fish protein and mackerel pyloric appendix, the fish protein raw material and mackerel pyloric appendage may or may not be mixed separately. Specifically, for example, when a raw material containing a suitable amount of mackerel pyloric appendix (eg, mackerel visceral meat containing mackerel pyloric appendix) is used as a fish protein raw material, Therefore, it is not necessary to add mackerel pyloric material. The amount of mackerel pyloric appendage relative to the fish protein raw material is not particularly limited as long as the fish protein is decomposed, and can be appropriately set according to various conditions such as proteolytic enzyme activity, processing temperature, and processing time contained in mackerel pyloric appendix. Good. The amount of mackerel pylorus used is, for example, usually 1% by weight or more, preferably 5% by weight or more, and more preferably 10% by weight or more with respect to the fish protein raw material. Moreover, the amount of mackerel pylorus to be used may be, for example, 1000% by weight or less, or 100% by weight or less with respect to the fish protein raw material. There is no upper limit on the amount of mackerel pylorus, and the more it is used, the faster the reaction.

  The pylorus treatment may be performed with water if necessary. Further, in the method of the present invention, fish protein is decomposed by mackerel pylorus, and at that time, proteases such as protease and peptidase, or microorganisms producing these enzymes, for example, koji molds are added from the outside, Fish protein degradation may be promoted. However, for example, it may be preferable not to use an enzyme source other than mackerel pylorus for economical reasons or safety.

  In the pyloric appendix treatment, the pH may or may not be adjusted. When adjusting pH, it is preferable to adjust to pH 6-10, for example. The pylorus is usually performed by heating. The treatment temperature is usually 50 to 65 ° C, preferably about 55 ° C. The treatment time is not particularly limited as long as the fish protein is decomposed, and is appropriately set according to various conditions such as proteolytic enzyme activity contained in mackerel pyloric appendix, amount of fish protein raw material and mackerel pylorus used, treatment temperature, etc. That's fine. The treatment time is, for example, usually 30 minutes to 48 hours, preferably 5 to 15 hours. During the pylorus treatment, the contents may or may not be stirred. Stirring may be continuous or intermittent. Further, during the pylorus treatment, fish protein raw material, mackerel pyloric material, water or the like may be additionally added.

  During the pylorus process, the progress of the pylorus process may be confirmed. The progress of the pylorus treatment can be confirmed, for example, by measuring the concentration of an amino acid (particularly glutamic acid) or peptide released in the treated product, or by measuring the ACE inhibitory activity of the treated product.

In this way, a degradation product containing a peptide derived from the fish protein used as a raw material is obtained. The degradation product thus obtained has ACE inhibitory activity and exhibits a blood pressure lowering effect when administered to a subject. The obtained decomposition product may be subjected to post-treatment such as sterilization, purification, concentration, and drying, as necessary. Post-processing may be performed using, for example, a known method.

  For example, it is preferable to remove impurities such as solids, undegraded proteins, and oils from the obtained degradation product. The method for removing impurities is not particularly limited, and for example, a known method can be used. The undegraded protein may be removed, for example, by insolubilization and precipitation. Specifically, for example, undegraded protein can be insolubilized by heating the decomposition product at a temperature of 80 ° C. or higher for 5 to 60 minutes, preferably 5 to 30 minutes, and further a low temperature environment of 5 to 10 ° C. The insolubilized protein can be sufficiently precipitated by refrigerated storage for several hours to 3 days, preferably 2-3 days. Such heat treatment is also preferable in that the decomposed product can be sterilized. The precipitated undegraded protein and other solid contents can be removed by, for example, a centrifugal separation method, filtration or the like. The oil usually floats at the top without being precipitated, but can be removed by, for example, a suction device. The reaction solution thus obtained may be further decolorized or purified depending on the purpose of use. Decolorization and purification can be performed by, for example, activated carbon treatment. Further, purification can be performed by a commonly used peptide purification method. For example, a peptide derived from fish protein used as a raw material may be isolated from a solution from which the above contaminants have been removed by a combination of operations such as ion exchange resin, membrane treatment, and crystallization. Purification can be performed, for example, using ACE inhibitory activity as an index. The degradation product obtained by the pylorus treatment or the (crude) purified solution obtained by treating the degradation product may be dried as necessary. Drying can be performed, for example, by spray drying, freeze drying, or the like.

  A degradation product of fish protein obtained by the method of the present invention due to mackerel pylorus has ACE inhibitory activity, and exhibits a blood pressure lowering effect when administered to a subject. Therefore, the decomposition product of fish protein by mackerel pylorus can be used as an ACE inhibitor, or an active ingredient of a medicine or food or drink for lowering blood pressure. The “degradation product of fish protein by mackerel pylorus” used as an active ingredient may be a degradation product itself obtained by pylorus treatment as long as it contains a peptide derived from fish protein used as a raw material. A product obtained by subjecting the decomposed product to a post-treatment such as purification, for example, a (crude) purified solution or a dried product may be used.

  The ACE inhibitor of the present invention is an ACE inhibitor containing, as an active ingredient, a degradation product of fish protein obtained by the method of the present invention by mackerel pylorus. The antihypertensive agent of the present invention is an antihypertensive agent containing, as an active ingredient, a degradation product of fish protein obtained by the method of the present invention by mackerel pylorus. The ACE inhibitor of the present invention and the antihypertensive agent of the present invention are collectively referred to as the medicament of the present invention. The pharmaceutical of the present invention is not particularly limited as long as it contains a degradation product of fish protein by mackerel pylorus as an active ingredient, and may be composed of the degradation product or may contain other components. Good. The medicament of the present invention can be used, for example, as various pharmaceutical compositions containing a pharmacologically acceptable liquid or solid pharmaceutical carrier. The dosage form is not particularly limited, and examples thereof include solutions, suspensions, powders, granules, powders, tablets, pills, capsules and the like. Moreover, commonly used excipients, binders, disintegrants, lubricants, coating agents, solubilizers, suspending agents, stabilizers, and other appropriate additives can be used as the pharmaceutical carrier. . The medicament of the present invention may be administered orally or parenterally, but is preferably administered orally.

  The food / beverage products of this invention are food / beverage products containing the degradation product by the mackerel pylorus of the fish protein obtained by the method of this invention. It does not restrict | limit especially as food / beverage products, All food / beverage products are included. Examples of the food and drink include beverages such as water, fruit juice, milk, tea and alcoholic beverages; processed meat foods such as ham and sausage; processed fishery products such as kamaboko and chikuwa; dairy products such as butter, fermented milk and powdered milk; Examples include bread, noodles, confectionery, and seasonings. Moreover, the food / beverage products of this invention may be provided as what is called a supplement. As a supplement, a tablet-like supplement can be illustrated, for example.

  The food / beverage products of this invention are manufactured by adding the decomposition product of this invention to the raw material of food / beverage products, and processing it into food / beverage products. In addition, addition of the decomposition product of this invention may be performed in any step of the manufacturing process of food-drinks. The food / beverage products of this invention can be manufactured by the same method using the raw material similar to normal food / beverage products except using the decomposition product of this invention.

  It is preferable that the food / beverage products of this invention are sold as the food / beverage products for which the use for preventing or treating high blood pressure was displayed. The food or drink of the present invention is particularly preferably a food for specified health use.

  The content of the degradation product of the present invention in the medicament of the present invention is appropriately determined according to various conditions such as the mode of degradation product of the present invention, pharmaceutical dosage form, usage, dosage, age of subject to be administered, sex, and degree of hypertension. You only have to set it. The content of the degradation product of the present invention in the medicament of the present invention is, for example, preferably 0.001-1 g / g, more preferably 0.01-1 g / g.

  The content of the degradation product of the present invention in the food and drink according to the present invention depends on various conditions such as the aspect of the degradation product of the present invention, the aspect of the food and beverage, the usage, the dose, the age of the administration subject, sex, and the degree of hypertension. What is necessary is just to set suitably. Content of the decomposition product of this invention in the food / beverage products of this invention may be 0.00001-1g / g, for example, and may be 0.0001-1g / g. The content of the decomposition product of the present invention in the food or drink of the present invention is, for example, preferably 0.00001 to 0.01 g / g, more preferably 0.0001 to 0.01 g / g.

  By administering the medicament or food or drink of the present invention to a subject, a blood pressure lowering (hypertensive) effect is obtained, and hypertension is prevented or improved. Although the administration target of the pharmaceutical or food / beverage products of this invention is not specifically limited, The person who has high blood pressure or the person who is not high blood pressure but has high blood pressure is preferable. In the present invention, “administration” includes “intake”.

  The dosage of the medicament or food or drink of the present invention may be appropriately set according to various conditions such as the content of the degradation product of the present invention in the medicament or food or drink of the present invention, the age of the administration subject, sex, and the degree of hypertension. Good. The dosage of the medicament or food or drink of the present invention is, for example, preferably 0.5 to 5000 mg / kg / day, more preferably 5 to 500 mg / kg / day, and preferably 10 to 300 mg as the dosage of the degradation product of the present invention. / Kg / day is particularly preferred. The medicament or food or drink of the present invention can be administered once a day or divided into a plurality of times. Moreover, it is good also as administration once every several days or weeks. The dose of each time may be constant in terms of the dose of the degradation product of the present invention, or there may be a difference. The medicament or food or drink of the present invention may or may not be administered on a daily basis.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. The “mackerel” used in the examples is “massaba”.

Example 1: Production of composition having ACE inhibitory activity using mackerel fillet as raw material In this example, mackerel fillet was used as a raw material for fish protein to produce a decomposition product of mackerel pylorus, and ACE inhibitory activity and oral administration. The blood pressure lowering effect was measured.

(1) Manufacture of decomposition product of mackerel fillet protein by mackerel pyloric appendix The mackerel fillet was heat-treated at 60 ° C for 10 minutes and then finely pulverized. 10 g of mackerel pylorus that was heat-treated at 60 ° C. for 10 minutes was mixed with 40 g of mackerel fillet. The mixture was reacted at 55 ° C. with occasional stirring and the reaction was sampled over time. The reaction was heated in boiling water for 30 minutes, then cooled, and centrifuged at 5,000 rpm for 30 minutes. The oil component that formed a layer on the top of the centrifuge was removed by suction with an aspirator to obtain a mackerel fillet proteolysate solution.

  The degradation state of mackerel fillet protein was examined by quantifying glutamic acid and peptides released by protein degradation. As a result of quantifying glutamic acid and peptide in the proteolysate solution, it was confirmed that the amounts of free glutamic acid and free peptide increased with time and became almost constant for 10-15 hours from the start of the reaction (FIG. 1). ).

(2) Measurement of ACE inhibitory activity of mackerel fillet-derived peptide The ACE inhibitory activity was measured using the proteolysate solution as a test substance. The ACE inhibitory activity was measured according to the method of Cushman et al. (Biochem Pharmacol, 20, 1637-1648 (1971)). The rabbit lung-derived ACE and Hippuryl-His-Leu (HHL), which is a substrate for ACE, were both manufactured by Sigma. The test substance and HHL were mixed and preincubated for 15 minutes at 37 ° C. Next, rabbit lung extract was added to the reaction solution, incubated at 37 ° C. for 60 minutes, and then the reaction was stopped by adding hydrochloric acid. Hippuric acid produced by ACE was extracted with ethyl acetate and quantified by measuring absorbance at 228 nm. The ACE activity was calculated based on the quantitative value, and the inhibition rate of the ACE activity was calculated. It was confirmed that the inhibition rate of ACE activity by a certain volume of proteolysate increased with time, and the activity became almost constant 10 to 15 hours after the start of the reaction (FIG. 2).

Furthermore, in order to show the strength of the inhibitory activity of the test substance, the test substance concentration IC ₅₀ that inhibits the ACE activity by 50% was measured. As a result of measuring the IC ₅₀ for the ACE of the mackerel fillet protein degradation product solution, the IC ₅₀ was 187 μg / ml in terms of the peptide concentration contained in the degradation product solution (FIG. 3).

(3) Measurement of antihypertensive effect of mackerel fillet-derived peptide by single oral administration In this test, male spontaneously hypertensive rats (SHR) purchased from Japan SLC Co., Ltd. (Shizuoka) were used. Rats are fed with solid feed under conditions of room temperature 22 ± 3 ° C, relative humidity 50 ± 20%, lighting time 12 hours / day (light 8: 00-20: 00, dark 20: 00-8: 00) Drinking water was given freely.

  Fifteen-week-old rats were preliminarily bred for 1 week in the above environment and acclimated to perform grouping so that the systolic blood pressure was almost the same (3-5 animals in each group). Rats fasted overnight after grouping were forcibly orally administered 3 ml of mackerel fillet proteolysate solution or 3 ml of saline as a test substance at 2, 4, 6, 8, and 20 hours after administration. Then, blood pressure and heart rate were measured with a non-invasive blood pressure measuring device BP-98A (manufactured by Softron Co., Ltd.).

  The results are shown in FIG. In the control group to which saline was administered, no decrease in blood pressure was observed. On the other hand, the group that orally administered the mackerel fillet protein hydrolyzate showed a significant decrease in blood pressure 2 hours after administration, and the change in blood pressure 4 hours after administration was -15 to -17 mmHg before administration. The significant antihypertensive effect persisted until 8 hours after administration, and returned to its original state after 20 hours (FIG. 4).

  As described above, it has been clarified that the decomposition product of mackerel fillet protein by mackerel pyloric appendix has ACE inhibitory activity and exhibits a blood pressure lowering (hypertensive) effect by oral administration.

Example 2: Production of composition having ACE inhibitory activity using mackerel visceral meat as a raw material Visceral meat (including pyloric appendix) not containing mackerel fillet was fermented at 55 ° C for 15 hours, and then at 100 ° C for 20 minutes. Heat-sterilized and insoluble protein and oil were removed by centrifugation. The dose dependence of ACE inhibitory activity was examined for the obtained visceral meat protein degradation product solution in the same manner as in Example 1 (2). As a result, IC ₅₀ was 228 μg / ml in terms of the peptide concentration contained in the degradation product solution (FIG. 3). Furthermore, as in Example 1 (3), 3 ml of visceral meat protein degradation product was orally administered to male spontaneously hypertensive rats (SHR), and the blood pressure change after 4 hours of administration was about −10 mmHg. (FIG. 4). As described above, it was clarified that the degradation product of mackerel visceral meat protein by mackerel pyloric appendix has ACE inhibitory activity and exhibits a blood pressure lowering (hypertensive) effect by oral administration.

  Since the degradation product of fish protein provided by the method of the present invention by mackerel pylorus has ACE inhibitory activity and exhibits a blood pressure lowering effect, it is possible to provide a medicine or a food or drink for the treatment or prevention of hypertension. . In addition, in the present invention, fish protein is decomposed by using the previously discarded mackerel pyloric appendix, so that an active ingredient exhibiting a blood pressure lowering effect can be obtained at low cost, which is economically advantageous. .

Claims (6)

  An angiotensin converting enzyme inhibitor containing as an active ingredient a decomposition product of fish protein by mackerel pylorus.   An antihypertensive agent containing, as an active ingredient, a degradation product of fish protein by mackerel pylorus.   Foods and drinks containing degradation products of fish protein by mackerel pylorus.   A method for producing a composition for inhibiting angiotensin converting enzyme or lowering blood pressure, comprising degrading fish protein with mackerel pylorus.   The method of claim 4, wherein the fish is mackerel.   The method according to claim 4 or 5, wherein the decomposition is performed at 50 to 65 ° C.

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