• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.483-490
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• 2002

The aim of this study was to determine if a low-molecular weight casein hydrolysate has an anti- hypertensive effect in spontaneously hypertensive rats (SHR). Prior to the in vivo experiment, the casein hydrolysate was confirmed to be resistant to gastrointestinal digestion by confirming the retention of its potency as an inhibitor of angiotensin I-concerting enzyme after incubation with pepsin, trypsin, or chymotrypsin. The in vivo anti-hypertensive effect of the hydrolysate was determined by the tail cuff method. Following an oral administration of the hydrolysate solution, the systolic blood pressure (SBP) decreased by 12.9% (－28.9mmHg; P<0.05) at 3 h after the administration at a dose of 500mg/kg body weight. When the hydrolysate was administered as an emulsion with 30% egg yolk, its anti-hypertensive effect was even more greater at the same dose(－30.8mmHg or －15.9%; P<0.01). In a 50-day long-term trial where the casein hydrolysate was administered once a day, the SBP-lowering effect of the hydrolysate was apparent (P<0.05) from day 35 through the end. Moreover, organ weights and plasma glutamate oxaloacetate transaminase and glutamate pyruvate transaminase activities of the administered SHR were not significantly different from those of controls at the end of the long-term trial.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.35-40
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• 1983

The inhibitory activity of 20 Lactic strains from Kimchi was tested against Escherichia coli and other microorganisms. Of the lactic strains investigated, A7 (Pediococcus cerevisiae) and C4(Leuconostoc spp.) were the most effective in restricting the growth of test organisms. The mixed culture inoculation of each selected lactic strain and Escherichia coli resulted in a drastic reduction in the plate count of Escherichia coli after 24 hours. Similar results were obtained when Staphylococcus aureus and Bacillus cereus were used as test organisms. For all test organisms, the presence of A7 caused a higher death rate constant than that of C4. Addition of catalase in the mixed culture did not prevent inhibition, suggesting that hydrogen peroxide did not cause the inhibition. The filtrate of A7 culture added to Escherichia coli showed identical inhibitory action, however heat treatment of filtrate at $80^{\circ}C$ 30min. destroyed the inhibitory activity. A7 filtrate treated with trypsin substantially lost the inhibitory effect, but not by pepsin. The results imply that the protein-like compound(s) is the principal inhibitor produced by this lactic strain.