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Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei

  • Published:2017-12 Issue:12 Volume:100 Page:9495-9507
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Li Changkun,Kwok Lai-Yu,Mi Zhihui,Bala Jinnima,Xue Jiangang,Yang Jie,Ma Yuzhu,Zhang Heping,Chen Yongfu

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference54 articles.

1. Official Methods of Analysis;AOAC,1990

2. Fermented milk containing ACE-inhibitory peptides reduces blood pressure in middle aged hypertensive subjects;Ashar;Milchwissenschaft,2004

3. Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin;Bütikofer;J. Dairy Sci.,2008

4. Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses;Bütikofer;Int. Dairy J.,2007

5. Genome sequence and comparative genome analysis of Lactobacillus casei: Insights into their niche-associated evolution;Cai;Genome Biol. Evol.,2009
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