Bioaccessibility and Bioavailability of ACE Inhibitory Peptides from Fermented Milk with <i>Lactococcus lactis</i> NRRL B-50571 after an Ex Vivo Absorption Model-Reference-Cited by-同舟云学术

Bioaccessibility and Bioavailability of ACE Inhibitory Peptides from Fermented Milk with Lactococcus lactis NRRL B-50571 after an Ex Vivo Absorption Model

Published:2023-07-10 Issue:7 Volume:3 Page:1269-1277
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Álvarez-Olguín Miguel A.¹,González-Córdova Aarón F.¹^ORCID,Hernandez-Mendoza Adrian¹^ORCID,Beltrán-Barrientos Lilia María¹^ORCID,Sotelo Mundo Rogerio R.²^ORCID,Torres-Llanez María J.¹,Vallejo-Cordoba Belinda¹^ORCID

Affiliation:

1. Laboratorio de Química y Biotecnología de Productos Lácteos, Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Col. La Victoria, 83304 Hermosillo, Sonora, Mexico

2. Laboratorio de Estructura Biomolecular, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Col. La Victoria, 83304 Hermosillo, Sonora, Mexico

Funder

Consejo Nacional de Ciencia y Tecnolog?a

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00148

Reference39 articles.

1. Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains

2. Mechanistic Pathways Underlying the Antihypertensive Effect of Fermented Milk with Lactococcus lactis NRRL B-50571 in Spontaneously Hypertensive Rats

3. Randomized double-blind controlled clinical trial of the blood pressure–lowering effect of fermented milk with Lactococcus lactis: A pilot study

4. Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains

5. Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies

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