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Inhibitory effects of l-pipecolic acid from the edible mushroom, Sarcodon aspratus, on angiotensin I-converting enzyme

Journal of Wood Science volume 54, pages 179–181 (2008)Cite this article

Abstract

The aqueous extract of the edible mushroom Sarcodon aspratus showed inhibitory effects against angiotensin I-converting enzyme (ACE). l-Pipecolic acid (l-piperidine-2-carboxylic acid) was isolated from a hot-water extract in a 0.02% yield as an active principle. The mode of inhibition of l-pipecolic acid was found to be competitive, whereas its d-isomer showed no significant inhibitory effects against ACE, suggesting that the configuration of the carboxyl group in the molecule plays an important role in the enzyme inhibition.

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Authors and Affiliations

  1. Department of Applied and Environmental Chemistry, Kitami Institute of Technology, 165 Koen-cho, Kitami, 090-8507, Japan

    Masaaki Kiyoto, Kazuyuki Hattori & Masakazu Aoyama

  2. Graduate School of Science and Engineering, Saitama University, Saitama, 338-8570, Japan

    Shingo Saito

  3. College of Agriculture, Life and Environmental Science, Chungbuk National University, Cheongju, 361-763, Korea

    Nam-Seok Cho

  4. Hakuju Life Science Co., Ltd., Tokyo, 173-0004, Japan

    Takaaki Hara & Yuzo Yagi

Authors
  1. Masaaki Kiyoto
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  2. Shingo Saito
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  3. Kazuyuki Hattori
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  4. Nam-Seok Cho
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  5. Takaaki Hara
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  6. Yuzo Yagi
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  7. Masakazu Aoyama
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Corresponding author

Correspondence to Masakazu Aoyama.

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Kiyoto, M., Saito, S., Hattori, K. et al. Inhibitory effects of l-pipecolic acid from the edible mushroom, Sarcodon aspratus, on angiotensin I-converting enzyme. J Wood Sci 54, 179–181 (2008). https://doi.org/10.1007/s10086-007-0923-7

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  • DOI: https://doi.org/10.1007/s10086-007-0923-7

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