Inhibitory effects of l-pipecolic acid from the edible mushroom, Sarcodon aspratus, on angiotensin I-converting enzyme
- 103 Downloads
The aqueous extract of the edible mushroom Sarcodon aspratus showed inhibitory effects against angiotensin I-converting enzyme (ACE). l-Pipecolic acid (l-piperidine-2-carboxylic acid) was isolated from a hot-water extract in a 0.02% yield as an active principle. The mode of inhibition of l-pipecolic acid was found to be competitive, whereas its d-isomer showed no significant inhibitory effects against ACE, suggesting that the configuration of the carboxyl group in the molecule plays an important role in the enzyme inhibition.
Key wordsAngiotensin I-converting enzyme (ACE) Antihypertensive agent l-Pipecolic acid Sarcodon aspratus
Unable to display preview. Download preview PDF.
- 6.Sakamoto Y, Takeuchi A, Sato T, Obara K, Takai K, Fujino K, Hirose T, Inagaki Y (2001) Identification of antihypertensive substance in an aqueous extract from fruit body of Mycoleptodonoides aitchisonii. Oyo Yakuri/Pharmacometrics 61:221–229Google Scholar
- 8.Kiyoto M, Suzuki H, Hara T, Yagi Y, Cho N-S, Aoyama M (2005) Moderate angiotensin I converting enzyme (ACE) inhibitor from the fruit body of Sarcodon aspratus. Mushroom Sci Biotechnol 13:189–194Google Scholar
- 13.Inoue H, Sakata Y, Fukunaga K, Nishio H, Tsuruta Y (2004) Sensitive determination of pipecolic acid in serum by high-performance liquid chromatography using 4-(5,6-dimethoxy-2-phthalimidinyl)-2-methoxyphenylsulfonyl chloride as a fluorescent labeling reagent. Anal Chim Acta 511:267–271CrossRefGoogle Scholar