Angiotensin-converting enzyme inhibitory activity of lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9

Journal of Dairy Science

Volumn 97, Issue 11, 2014, Pages 6680-6692

  Chen, Yongfu ^a,b   Liu, Wenjun ^a   Xue, Jiangang ^a   Yang, Jie ^a   Chen, Xia ^a   Shao, Yuyu ^a   Kwok, Lai yu ^a   Bilige, Menghe ^a   Mang, Lai ^a   Zhang, Heping ^a,b  

^a Veterinary College of Inner Mongolia Agricultural University   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Angiotensin converting enzyme inhibitory activity; Antihypertensive; Fermented milk; Lactobacillus helveticus; Spontaneously hypertensive rats

Indexed keywords

LACTOBACILLUS HELVETICUS; RATTUS;

ANTIHYPERTENSIVE AGENT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ISOLEUCYL-PROLYL-PROLINE; OLIGOPEPTIDE; PROBIOTIC AGENT; VALYL-PROLYL-PROLINE; YOGHURT;

ANALYSIS; ANIMAL; BLOOD PRESSURE; CHEMISTRY; CHINA; DAIRY PRODUCT; DIET; DRUG EFFECTS; FERMENTATION; HYPERTENSION; LACTOBACILLUS HELVETICUS; MALE; METABOLISM; MICROBIOLOGY; MILK; RAT; SPONTANEOUSLY HYPERTENSIVE RAT;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIHYPERTENSIVE AGENTS; BLOOD PRESSURE; CHINA; DAIRY PRODUCTS; DIET; FERMENTATION; HYPERTENSION; LACTOBACILLUS HELVETICUS; MALE; MILK; OLIGOPEPTIDES; PROBIOTICS; RATS; RATS, INBRED SHR; TIBET; YOGURT;

EID: 84908346746     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-7962     Document Type: Article

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