Table 1.

ACE inhibitory peptides derived from marine organisms: source, enzyme used for hydrolysis, and IC₅₀ value.

Source	Enzyme	IC50	Ref.
Blue mussel sauce	natural fermentation	19.34 μg/mL	[19]
Alaska pollack	pronase, flavourzyme	0.21 mg/mL	[33]
Alaska pollack	alcalase, pronase, collagenase	2.6 μM	[34]
Big eye tuna (muscle)	pepsin	21.6 μM	[35]
Big eye tuna (frame)	pepsin	11.28 μM	[36]
Shrimp	protease	0.39 μM	[37]
Shrimp	Lactobacillus fermentum enzymes	3.37 mg/mL	[38]
Hard clam	protamex	51 μM	[39]
Sea cucumber	bromelain, alcalase, protease	4.5 μM	[40]
Rotifer	alcalase	9.64 μM	[41]
Wakame	pepsin	21 μM	[42]
Microalga	pepsin	29.6 μM	[43]
Yellow fin sole	α-chymotrypsin	22.3 μM	[44]
Bonito	thermolysin	0.32 μM	[45]
Sardine	alkaline protease	0.015 mg/mL	[46]
Oyster	pepsin	66 μM	[47]
Shark	protease	1.45 μM	[48]
Anchovy fish sauce	natural fermentation	22 μM	[49]
Sea bream	alkaline protease	0.57 mg/mL	[50]