Abstract
Hidakakombu (Saccharina angustata), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region of Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. It is desired to establish a method to add value to low-grade Hidakakombu. In this study, low-grade Hidakakombu was fermented by Lacticaseibacillus casei 001 to add value. Fermentation of Hidakaombu enhanced the inhibition of blood pressure elevation due to ACE inhibition. L. casei 001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. The ACE inhibitory component in L. casei 001-fermented Hidakakombu was isolated from the fraction below 3 kDa using high-performance liquid chromatography. The purified amino acid was identified as D-Trp using nuclear magnetic resonance, mass spectroscopy, and optical rotation measurements. This is the first report on the ACE inhibitory activity of D-Trp in L. casei 001-fermented Hidakakombu. Hidakakombu fermented by L. casei 001 was shown to be a source of probiotics and functional components against hypertension. Therefore, fermentation by L. casei 001 was found to be an effective means of adding high value to low-grade Hidakombu.
Highlights
Seaweeds are an important living resource with unique living conditions; adapted to high salinity, high pressure, low temperature, low nutrition, and other adverse environmental conditions, with different protein composition and amino acid sequence from those of terrestrial organisms [1]
Since the viable cell counts peaked at 2 d of incubation, the 2-d culture was used as L. casei 001-fermented
We confirmed the enhancement of angiotensin-converting enzyme (ACE) inhibitory activity by the action of L. casei 001 on low-grade Hidakakombu and the production of ACE inhibitory component (D-Trp) by fermentation
Summary
Seaweeds are an important living resource with unique living conditions; adapted to high salinity, high pressure, low temperature, low nutrition, and other adverse environmental conditions, with different protein composition and amino acid sequence from those of terrestrial organisms [1]. Seaweeds have attracted attention for their functional components. Hidakakombu, known as kelp, is an edible macroalgae that is mainly grown in the Hidaka region of Hokkaido. It has been used as a traditional Japanese food for a long time and is widely used in soup stock, Tsukudani (food boiled down in soy sauce), and Kombu rolls. Hidakakombu is graded based on its shape and color.
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