Effect of salted-fermented fish products and their alternatives on angiotensin converting enzyme inhibitory activity of Kimchi during fermentation

摘要

Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at 20 deg, 10 deg C and 4 deg C. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels (400--400 mg/100 g) in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80 percent) with elevated level of AN (>600 mg/100g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP. This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.