Effects of an ace-inhibitory agent, katsuobushi oligopeptide, in the spontaneously hypertensive rat and in borderline and mildly hypertensive subjects

It has been previously documented that the thermolysin digest of “Katsuobushi,” or dried bonito, a traditional Japanese food, potently inhibits the angiotensin I-converting enzyme (ACE). This hydrolyzate “Katsuobushi oligopeptide (KO)” has antihypertensive effects in hypertensive subjects at a dose of 3 g/day. In order to reduce the amount of KO required to produce an effect, we obtained a stronger KO (S-type KO) by ultra-filtration. The S-type...