Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 41, 2012, Pages 10235-10244

  Martinez Villaluenga, Cristina ^a   Torino, Maria Ines ^b   Martin V ^c   Arroyo, Rebeca ^c   Garcia Mora, Patricia ^a   Estrella Pedrola, Isabel ^a   Vidal Valverde, Concepcion ^a   Rodriguez, Juan Miguel ^c   Frias, Juana ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Enterococcus faecium; hypertension; inflammation; isoflavones; oxidative stress; peptides; soy milk

Indexed keywords

ENTEROCOCCUS FAECIUM; HYPERTENSION; INFLAMMATION; ISOFLAVONES; SOY MILK;

BACILLI; ENZYME ACTIVITY; FLAVONOIDS; LACTIC ACID; OXIDATIVE STRESS; PEPTIDES;

FERMENTED MILK;

ANTIHYPERTENSIVE AGENT; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ISOFLAVONE DERIVATIVE;

ARTICLE; BIOSYNTHESIS; CARDIOVASCULAR DISEASE; CHEMISTRY; ENTEROCOCCUS FAECIUM; FERMENTATION; FUNCTIONAL FOOD; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SOYBEAN MILK;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTI-INFLAMMATORY AGENTS; ANTIHYPERTENSIVE AGENTS; ANTIOXIDANTS; CARDIOVASCULAR DISEASES; ENTEROCOCCUS FAECIUM; FERMENTATION; FUNCTIONAL FOOD; ISOFLAVONES; SOY MILK;

EID: 84867637238     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302751m     Document Type: Article

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