Peptide SY

Details Peptide SY Peptide SY

2005-06-14

2005-06-14

Russel, Jeffrey Edwin (Department: 1654)

Drug, bio-affecting and body treating compositions

Preparations characterized by special physical form

Food or edible as carrier for pharmaceutical

C426S657000, C514S002600, C514S021800, C530S300000, C530S344000, C530S857000

Reexamination Certificate

active

06905704

ABSTRACT:
Peptide SY is produced by applying a mixture of peptides obtained by processing fish meat with a protease to a peptide-adsorbing resin (ODS resin or the like), eluting this with water, then with a 11 to 18% v/v ethanol aqueous solution and further with water, and collecting and mixing a latter fraction of the water elution (1), a fraction of the 11 to 18 % v/v ethanol elution and a fraction of the water elution (2). Further, peptide SY-MD is produced by isolating only the fraction of the 11 to 18% v/v ethanol elution. Peptide SY and peptide SY-MD are both novel peptide mixtures. They not only contain a large amount of blood pressure-depressing peptide Val-Tyr newly found but also have less bitterness and are excellent in taste and stability, and can be used as a blood pressure-depressing agent or as functional foods for inhibiting blood pressure elevation or preventing blood pressure elevation.

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Hideharu Seki et al., “Iwashi Tanpakushitsu Yurai Sardine Peptide no Ketsuatsu Koka Sayo to Riyo no Genjo”, Food Processing, Sep., 2000, vol. 35, No. 9, pp. 63 to 64.
Matsuda H. et al., Angiotensin I Converting Enzyme Inhibitory Peptides Generated from Sardin Muscle by Protease for Food Industry. Nippon Shokuhin Kogyo Gakkaishi vol. 39, No. 8, (1992), pp. 678 to 683.
Ukeda H et al., Peptides from Peptic Hydrolyzate of Heated Sardine Meat That Inhibit Angiotensin I Converting Enzyme. Nippon Nogeikagaku Kaishi vol. 66, No. 1 (1992), pp. 25 to 29.
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Journal of Hypertension, vol. 16, supple. 2, Jun. 1998, Abstracts 11Z.3 and P17.43.
J Jpn Soc Nutr Food Sci, vol. 52, pp. 271-277 1999 (with partial English translation).
Hideharu Seki et al., “Iwashi Tanpakushitsu Yurai Sardine Peptide no Ketsuatsu Koka Sayo to Riyo no Genjo”, Food Processing, Sep., 2000, vol. 35, No. 9, pp. 63 to 64.
Matsuda H. et al., Angiotensin I Converting Enzyme Inhibitory Peptides Generated from Sardin Muscle by Protease for Food Industry. Nippon Shokuhin Kogyo Gakkaishi vol. 39, No. 8, (1992), pp. 678 to 683.
Ukeda H et al., Peptides from Peptic Hydrolyzate of Heated Sardine Meat That Inhibit Angiotensin I Converting Enzyme. Nippon Nogeikagaku Kaishi vol. 66, No. 1 (1992), pp. 25 to 29.

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