Inhibitory Effects of Extracts from Rice-koji Miso, Barley-koji Miso, and Soybean-koji Miso on the Activity of Angiotensin I Converting Enzyme
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چکیده
منابع مشابه
Improved palatability and bio-functionality of super-hard rice by soaking in a barley-koji miso suspension.
Cooked grains of ae rice cultivars are too hard and non-sticky due to the presence of long-chain amylopectin, and ae rice cultivars are therefore called ``super-hard rice'' and cannot be used as table rice. However, they are promising in terms of their bio-functionality such as preventing diabetes. Miso (soybean paste) is a yeast-fermented food, made from steamed soybeans, salt, and inoculated ...
متن کاملLow-salt O-miso produced from Koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso.
The author prepared low-salt miso by koji fermentation using soy-oncom and okara-oncom (9:1), at which time soybeans and okara were fermented with Neurospora intermedia (oncom miso, i.e. O-miso). Its usefulness as a seasoning, as well as high antioxidative activity in vitro and antimutagenicity have already been presented. In this study, the antioxidative activity of O-miso in vivo, as well as ...
متن کاملMaturation of fermented rice-koji miso can be monitored by an increase in fatty acid ethyl ester.
A mixture of steamed soybean and boiled rice with seeded Aspergillus oryzae was naturally fermented without addition of yeasts or Lactobacilli, and kept matured for 12 months at room temperature. Chemical analysis of this rice-koji miso sample for lipid changes during maturation showed that triacylglycerol was gradually decomposed into free fatty acid, with distinct formation of fatty acid ethy...
متن کاملIsolation of 8-hydroxyglycitein and 6-hydroxydaidzein from soybean miso.
We isolated from soybean miso 8-hydroxyglycitein and 6-hydroxydaidzein as DPPH-radical scavengers, and elucidated their chemical structures by mass spectrometric, and (1)H- and (13)C-NMR spectrosopic analyses. These compounds showed DPPH-radical scavenging activity as high as that of alpha-tocopherol, 8-hydroxygenistein and 8-hydroxydaidzein. This is the first report of the isolation of 8-hydro...
متن کاملExtension of Chronological Life in Saccharomyces cerevisiae under Ethanol Stress by Thermally Processed Rice Koji Extracts
The effect of thermally processed rice koji extracts on survival of yeast Saccharomyces cerevisiae was examined in comparison with non-heated koji extract. In chronological life span (CLS) tests on high-sugar fermentation, the survivals of the yeast cells grown with heated koji extracts were higher than non-heated koji extract. Heat treatment of the extracts by autoclaving led to a loss in most...
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ژورنال
عنوان ژورنال: Nippon Nōgeikagaku Kaishi
سال: 1995
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.69.1163