Antihypertensive peptides and γ-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk

Process Biochemistry

Volumn 41, Issue 6, 2006, Pages 1282-1288

  Tsai, J S ^a   Lin, Y S ^a   Pan, B S ^a   Chen, T J ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Aminobutyric acid (GABA); Angiotensin I converting enzyme (ACE); Antihypertensive effect; Fermented soymilk; Prozyme 6; Spontaneously hypertensive rat (SHR)

Indexed keywords

BACTERIA; BLOOD; CHROMATOGRAPHIC ANALYSIS; ENZYME INHIBITION; ENZYMES; FERMENTATION;

ANGIOTENSIN I-CONVERTING ENZYME (ACE); ANTIHYPERTENSIVE EFFECT; FERMENTED SOYMILK; INHIBITORY EFFICIENCY RATIO (IER); SPONTANEOUSLY HYPERTENSIVE RAT (SHR); SYSTOLIC BLOOD PRESSURE (SBP);

AMINO ACIDS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33646090414     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2005.12.026     Document Type: Article

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