Purification and Antihypertensive Activity of a Novel Angiotensin-I Converting Enzyme Inhibitory Peptide from Fish Sauce, <i>Ishiru</i> / 日本補完代替医療学会誌

We purified a novel angiotensin-I converting enzyme (ACE) inhibitor from fish sauce <i>Ishiru</i> prepared from squid, and identified it as the tripeptide Leu-Ala-Arg (LAR). IC₅₀ of this ACE inhibitor was 2.5 μM, demonstrating high potency among peptides previously purified from fish sauces. Moreover, LAR acted as an antihypertensive peptide, reducing systolic blood pressure in spontaneously hypertensive rats.<br>

Effectiveness of iron fortified fish sauce on body iron storage

The study was carried out to assess the effectiveness of iron fortified fish sauce on body iron storage in non-pregnant women at reproductive age 16-49 in Minh Tan and Kim Thai communes, Vu Ban, Nam Dinh. The study was randomly and doubly blinded and lasted in 18 months. Women from 21 villages of these two communes were selected and randomly divided into 2 groups. The control group consisted of 189 subjects receiving type I (15 degree of nitrogen) fish sauce. The intervention (supplementation) group consisted of 198 subjects receiving iron fortified fish sauce. The results showed that daily consumption of iron fortified fish sauce has significantly improved the body iron storage in these women. After 6 months of the intervention, the body iron storage was significantly increased in the intervention group in comparison with the control group (P<0.0001). The improvement was maximum at 12th month and sustained until 18th month.

Studies on separation of octopamine in fish sauce and affects on flavour of fish sauce / 中国海洋药物

Objective To establish a technical process for the separation of octopamine.MethodsTaking the absorptive capacity and elution efficiency of octopamine as indexes,the absorption characteristics and elution parameters of separation with macroporous resin were investigated.Results The static adsorption capacity of H103 type macroporous resin was 2.925mg g-1.The static elution ratio was 98.04%.Conclusion H103 type macroporous resin is effective to separate the octopamine and improve the flavour of fish sauce.

Analysis of adrenoceptor agonist-octopamine in fish sauce by HPLC / 中国海洋药物

Objective To establish a HPLC method for the determination of octopamine in fish sauce.Methods A phenomenes luna C18 column was used.The mobile phase was 0.02?g?mL-1 citric acid-0.02?g?mL-1 sodium dihydrogen phosphate(7∶3,v/v) and detection wavelength was 274 nm.Results The linear range of octopamine was 104.0%,RSD=1.53%.The detection limit was 5.7ng?mL-1.Conclusion This method is simple,rapid and reliable.It could be used for the determination of octopamine and its related substances in fish sauce.The content of octopamine in Engraulis japonicus sauce is 1055?g?mL-1.