HYPOTENSIVE PEPTIDES FROM SOY PROTEINS AND METHOD OF PREPARATION

摘要

A method for preparing an anti-hypertension peptide composition, using a microbe which is intrinsic to common soybean food and capable of producing protease. The composition mainly contain peptides with a molecular weight of less than 10 kD which are produced by decomposition of soy proteins by the microbe in a fermentation process. The composition is shown to have an ACE inhibitory activity and an effect of lowering blood pressure when administered to a mammalian subject.