Nisshin Flour Milling Co., Ltd.

Nippon Gohsei Kagaku Kogyo Kabushiki Kaisha

Kyowa Hakko Kogyo Co., Ltd.

Masaaki Yoshikawa

Masayasu Hasegawa

Keiichi Yokoyama

Ryouichi Yasumoto

Hiroyuki Fujita

Shin-ichi Fukudome

Hideo Chiba

Ryuzo Sasaki

Etsuro Sugimoto

Naofumi Takahashi

Hirotoshi Samejima

Disclosed is a method for producing an angiotensin converting enzyme inhibitor composition from natural materials, which composition is of use as an antihypertensive drug or diet. The method comprises heating a meat in water at a temperature not lower than 50.degree. C. to extract water-soluble protein and hydrolyzing the residue predominantly composed of water-insoluble protein with a protease.

Method for producing an angiotensin converting enzyme

Disclosed are opioid peptides recovered from hydrolysates of wheat proteins with an acid protease and further a neutral or alkaline protease. Of those peptides, the structure of four opioid peptides was identified by the amino acid sequence of Gly-Tyr-Tyr-Pro (SEQ ID NO: 1), Gly-Tyr-Tyr-Pro-Thr (SEQ ID NO: 2), Gly-Tyr-Tyr-Pro-Thr-Ser (SEQ ID NO: 3) or Tyr-Pro-Ile-Ser-Leu (SEQ ID NO: 4). They are useful as a medicine such as narcotic, analgesic or the like.

Opioid peptides derived from wheat proteins

A method of producing an angiotensin converting enzyme inhibitor-containing composition, which is of value as an antihypertensive agent or diet, from natural resources. According to the method, proteins are hydrolyzed with a protease elaborated by a microorganism of the genus Bacillus, Aspergillus or Rhizopus or a protease of papaya origin.

Disclosed are opioid peptides recovered from hydrolysates of wheat proteins with an acid protease and further a neutral or alkaline protease. Of those peptides, the structure of four opioid peptides was identified by the amino acid sequence of Gly-Tyr-Tyr-Pro (SEQ ID NO:1), Gly-Tyr-Tyr-Pro-Thr (SEQ ID NO:2), Gly-Tyr-Tyr-Pro-Thr-Ser (SEQ ID NO:3) or Tyr-Pro-Ile-Ser-Leu (SEQ ID NO:4). They are useful as a medicine such as narcotic, analgesic or the like.

Food protein flavor is improved by enzymatic conversion of the aldehydes and alcohols in such protein.

Growing community of inventors

Joyo, Japan

Masaaki Yoshikawa