| Summary: | Hidakakombu (<i>Saccharina angustata</i>), 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 <i>Lacticaseibacillus casei</i> 001 to add value. Fermentation of Hidakaombu enhanced the inhibition of blood pressure elevation due to ACE inhibition. <i>L. casei</i> 001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. The ACE inhibitory component in <i>L. casei</i> 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 <i>L. casei</i> 001-fermented Hidakakombu. Hidakakombu fermented by <i>L. casei</i> 001 was shown to be a source of probiotics and functional components against hypertension. Therefore, fermentation by <i>L. casei</i> 001 was found to be an effective means of adding high value to low-grade Hidakombu.
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