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醬油麹菌Dipeptidyl peptidase Ⅳの発見と2型糖尿病予防ペプチドの検索
https://nodai.repo.nii.ac.jp/records/797
https://nodai.repo.nii.ac.jp/records/797524088ab-b773-4ef7-b2b9-90eb8f22f770
名前 / ファイル | ライセンス | アクション |
---|---|---|
64_109 (900.4 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2020-03-31 | |||||
タイトル | ||||||
タイトル | 醬油麹菌Dipeptidyl peptidase Ⅳの発見と2型糖尿病予防ペプチドの検索 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Discovery of Dipeptidyl Peptidase Ⅳ and Search for Type 2 Diabetes Prevention Peptide | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ジペプチジルペプチダーゼⅣ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Aspergillus oryzae | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 酵素合成 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ジペプチジルペプチダーゼⅣ阻害物質 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 納豆 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 糖尿病 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 機能性ペプチド | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Dipeptidyl peptidase Ⅳ | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Aspergillus oryzae | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Enzymatic synthesis | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Dipeptidyl peptidase Ⅳ inhibitor | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Natto | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Diabetes | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Bioactive peptides | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00164184 | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P | |||||
論文名よみ | ||||||
タイトル | ショウユ コウジ キン Dipeptidyl peptidase Ⅳ ノ ハッケン ト 2ガタ トウニョウビョウ ヨボウ ペプチド ノ ケンサク | |||||
著者 |
館, 博
× 館, 博× Tachi, Hiroshi |
|||||
著者所属(日) | ||||||
東京農業大学名誉教授 | ||||||
著者所属(英) | ||||||
en | ||||||
Professor Emeritus, Tokyo University of Agriculture | ||||||
記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 綜説 | |||||
記事種別(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Review | |||||
抄録(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 著者らは1992年に,麹菌が新規アミノペプチダーゼであるDipeptidyl peptidase Ⅳ(DPP Ⅳ)を生成していることを見出し,DPP Ⅳが醬油の呈味形成における鍵酵素であることを明らかにした。麹菌DPP Ⅳの応用研究として,呈味性増強に用いる酵素剤の開発や,酵素法による機能性ペプチドの開発などを行った。麹菌DPP Ⅳを用いてヒトDPP Ⅳ阻害ペプチドの検索を行い,納豆からDPP Ⅳ阻害ペプチドを発見した。納豆から単離された2つのペプチドのアミノ酸配列は,LCMS/MSによってLys-LeuおよびLeu-Argとして同定し,IC50値はそれぞれ41.40±2.68および598.02±18.35µg/mlであった。納豆中のDPP Ⅳ阻害ペプチドが,血糖値の上昇抑制に関与していると考えている。 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | In 1992, the authors found that Aspergillus oryzae produced a new aminopeptidase, Dipeptidyl peptidase Ⅳ (DPP Ⅳ), and revealed that the enzyme is a key enzyme in the formation of the taste of soy sauce. As an applied study of DPP Ⅳ by A. oryzae, we developed enzyme agents used to enhance taste and bioactive peptides by the enzyme method. This study determined the in vitro DPP Ⅳ inhibitory activity of isolated peptides from natto. Amino acid sequences of two peptides isolated from natto were identified by LCMS/MS as Lys-Leu and Leu-Arg. These isolated peptides inhibited DPP Ⅳ in a dose-dependent manner, with IC50 values of 41.40±2.68 and 598.02±18.35 µg/ml, respectively. These results indicate the potential mechanism of blood glucose control by natto and novel roles of Lys-Leu and Leu-Arg as DPP Ⅳ inhibitors. | |||||
書誌情報 | 巻 64, 号 4, p. 109-115, 発行日 2020-03-09 | |||||
レポート・講演番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | E | |||||
表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 1 |