Sesame peptide KM-20

Sesame peptide

Sesame peptide is food material obtained through the extraction of proteins from sesame seeds, and its specific peptide is known to have antihypertensive effects. Specifically, it is thought that sesame peptide inhibits angiotensin converting enzyme (ACE) which advances systolic blood pressure, thus lowering blood pressure.

Clinical study results

Sesame peptide characteristics

Sesame peptide is known to have antihypertensive effects which are very mild to the human body. By suppressing angiotensin converting enzyme (ACE) inhibitory activity, production of component (angiotensin II) which advances systolic blood pressure is decreased. Furthermore decomposition of another component (bradykinin) which is known to lower blood pressure is stopped at the same time. Sesame peptide therefore exhibits a double effect for hypertension.

Primary use of Sesame peptide

As a result of conducting a measurement test of ACE inhibitory activity by HPLC (high performance liquid chromatography) analysis to determine the IC50 value, using reaction liquid that samples a inhibitory rate of 50%, our product (as shown below) exhibited a similar rate of ACE inhibitory activity as that of other competitors. The test results show high activity in both.

Sesame peptide production specification (composition table)

Specification item	Specification value	Testing method
Property	Yellowish-brown powder and contains distinctive smell and taste	“Food additive” general rule
Purity test
（1）Clarity and color of solution (1 - 100, water)	Yellowish-brown, slight cloudiness	“Food additive” general rule
（2）pH (1-100, water)	6.0～8.0	Glass electrode method
Heavy metal (as Pb)	20µg/g or less	Food additive general test
（4）Arsenic (as As203)	2µg/g or less	Food additive general test
Loss on drying	7.0％ or less	Food additive general test
Ignition residue	12.0％ or less	Food additive general test
ACE inhibitory activity	100µg/ｍｌ or less	Oxygen method, HPLC method (high performance liquid chromatography)
Microorganism test
（1）General bacterial population	1,000/g or less	Food sanitation inspection guideline
（2）Escherichia Coli bacteria group	Negative	Food sanitation inspection guideline

Clinical study results