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Issue 6, 2012
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Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

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Abstract

Angiotensin I converting enzyme (ACE) was inhibited by the culture medium of Bacillus subtilis subsp. natto, which ferments boiled soy beans to natto, a Japanese traditional food. Subtilisin NAT (nattokinase) produced by B. subtilis also inhibited ACE, and the inhibition was markedly stimulated by heat treatment of subtilisin at 120 °C for 15min. Inhibition of ACE by subtilisin was of a mixed type: the decrease in Vmax and the increase in Km value. SDS-polyacrylamide gel electrophoresis showed that heat treatment of subtilisin caused inactivation with fragmentation of the enzyme protein into small peptides. The inhibitory action of subtilisin was not due to an enzymatic action of protease, but may be ascribed to the potent ACE-inhibitory peptides such as LY and FY, amino acid sequences in subtilisin. HPLC-MS analysis of heat-inactivated subtilisin confirmed that LY and FY were liberated by fragmentation of the enzyme. Inhibition of ACE by subtilisin and its degradation peptides such as LY and FY may participate in the suppression of blood pressure by ingestion of natto.

Graphical abstract: Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

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Publication details

The article was received on 08 Nov 2011, accepted on 12 Mar 2012 and first published on 27 Mar 2012


Article type: Paper
DOI: 10.1039/C2FO10245E
Citation: Food Funct., 2012,3, 674-678
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    Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

    K. Murakami, N. Yamanaka, K. Ohnishi, M. Fukayama and M. Yoshino, Food Funct., 2012, 3, 674
    DOI: 10.1039/C2FO10245E

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