Abstract: Peptide which is obtained by treating fish meat such as sardine with an alkaline protease is adsorbed with a peptide-adsorbing resin (such as ODS resin) and eluted with 10 aqueous ethanol to obtain a peptide (Y-2 fraction). The resulting novel peptide has an excellent hypotensive action and can be used as a nutrient and a specific health food and, in addition, it can be advantageously used as a hypotensive agent.

Abstract: The present invention relates to an agent which inhibits or suppresses calcium channel where dipeptide Val-Tyr (VY) or a substance containing the same is an effective ingredient. Examples of the substance containing VY are hydrolysate (sardine peptide) of fish meat of sardine, etc., and VY or VY-containing substance is also able to be used as food/beverage in addition to pharmaceuticals. In accordance with the present invention, it has been clarified that, in reduction of blood pressure, VY has two actions of calcium channel inhibition in addition to ACE inhibition.

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.

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.

Abstract: Peptide which is obtained by treating fish meat such as sardine with an alkaline protease is adsorbed with a peptide-adsorbing resin (such as ODS resin) and is eluted with a 10% aqueous ethanol to obtain a peptide (Y-2 fraction).

Abstract: Tastable matters consisting mainly of low molecular weight peptides are obtained from raw material meats of fishes, shellfishes, birds, beasts or whales, by a method including a step of finely pulverizing the raw material meat followed by decomposing the pulverized meat with the autolyzing enzymes of the said meat material, a step of adding other protein-decomposing enzymes when the autolyzing reaction speed has reached the maximum value so that the protein-decomposition reactions by the added enzymes and the previous autolyzing enzymes may proceed simultaneously, and a step of deactivating the both enzymes followed by purification and concentration of the resulting low molecular peptide-containing tastable matter.