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Antihypertensive effect of Narezushi, a fermented mackerel product, on spontaneously hypertensive rats

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Abstract

During the fermentation of mackerel to narezushi, the concentration of peptides required to inhibit 50% of the ACE activity in the assay media (IC50), as an index of the angiotensin I-converting enzyme (ACE) inhibitory activity, was remarkably decreased with a rapid increase in peptide contents. Systolic blood pressure (SBP) in spontaneously hypertensive rats (SHR) decreased between 2 and 4 h after the single oral administration of greater than 10 mg peptide/kg narezushi extract, and recovered to the initial level by 8 h thereafter. The SBP decreased at seven successive daily doses of 10 mg/kg of narezushi extract and then recovered to the initial level 5 days after stopping a total of 10 daily administrations. The extract was administered to five-week-old SHR rats for 70 days and SBP decreased 21 days after starting and continued for 28 days after the end of administration. The peptide-rich fraction from narezushi extract had a powerful antihypertensive effect, whereas the other fraction had a similar, but weak effect.

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Authors and Affiliations

  1. Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University, Gakuencho, 917-0003, Obama, Fukui, Japan

    Kouji Itou, Risa Nagahashi, Miho Saitou & Yoshiaki Akahane

Authors
  1. Kouji Itou
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  2. Risa Nagahashi
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  3. Miho Saitou
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  4. Yoshiaki Akahane
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Correspondence to Kouji Itou.

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Itou, K., Nagahashi, R., Saitou, M. et al. Antihypertensive effect of Narezushi, a fermented mackerel product, on spontaneously hypertensive rats. Fish Sci 73, 1344–1352 (2007). https://doi.org/10.1111/j.1444-2906.2007.01477.x

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  • DOI: https://doi.org/10.1111/j.1444-2906.2007.01477.x

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