Health benefits of functional proteins in fermented foods

Health Benefits of Fermented Foods and Beverages

Volumn , Issue , 2015, Pages 455-474

  Rai, Amit Kumar ^a   Jeyaram, Kumaraswamy ^a  

^a INSTITUTE OF BIORESOURCES AND SUSTAINABLE DEVELOPMENT   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84960531190     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b18279     Document Type: Chapter

References (126)

1. Abdel-Gawad, I., E. M. Ei-Sayad, S. A. Hafez, H. M. El-Zeine, and F. A. Saleh. 2005. The hypocholester-olaemic effect of milk yoghurt and soy-yoghurt containing bifidobacteria in rats fed on a cholesterol-enriched diet. International Dairy Research 15: 37-44.
2. Aihara, K., O. Kajimoto, H. Hirata, R. Takahashi, and Y. Nakamura. 2005. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension. Journal of American College of Nutrition 24: 257-65.
3. Anand, P., A. B. Kunnumakara, C. Sundaram, K. B. Harikumar, S. T. Tharakan, O. S. Lai, B. Sung, and B. B. Aggarwal. 2008. Cancer is a preventing disease that requires major lifestyle changes. Pharmaceutical Research 25: 2097-2116.
4. Anderson, J. W., B. M. Johnstone, and M. E. Cook-Newell. 1995. Meta-analysis of the effects of soy protein intake on serum lipids. New England Journal of Medicine 333: 276-282.
5. Ashar, M. N. and R. Chand. 2004. Fermented milk containing ACE inhibitory peptides reduces blood pres-sure in middle aged hypertensive subjects. Milchwissenschaft 59: 363-366.
6. Ataie-Jafari, A., B. Larijani, M. H. Alavi, and F. Tahbaz. 2009. Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt in mildly to moderately hypercholesterolemic subjects. Annals of Nutrition and Metabolism 54: 22-27.
7. Balansky, R., B. Gyosheva, G. Ganchev, Z. Mircheva, S. Minkova, and G. Georgiev. 1999. Inhibitory effects of freeze-dried milk fermented by selected Lactobacillus bulgaricus strains on carcinogenesis induced by 1,2-dimethylhydrazine in rats and by diethylnitrosamine in hamsters. Cancer Letters 147: 125-137.
8. Chang, C. T., P. M. Wang, Y. F. Hung, and Y. C. Chung. 2012. Purification and biochemical properties of a fibrinolytic enzyme from Bacillus subtilis-fermented red bean. Food Chemistry 133: 1611-1617.
9. Chaves-López, C., R. Tofalo, A. Serio, A. Paparella, G. Sacchetti, and G. Suzzi. 2012. Yeasts from Colombian kumis as source of peptides with angiotensin I converting enzyme (ACE) inhibitory activity in milk. International Journal of Food Microbiology 159: 39-46.
10. Chen, C., H. M. Chan, and S. Kubow. 2007. Kefir extracts suppress in vitro proliferation of estrogen-depen-dent human breast cancer cells but not normal mammary epithelial cells. Journal of Medicinal Food 10: 416-22.
11. Chen, Y., Z. Wang, X. Chen, Y. Liu, H. Zhang, and T. Sun. 2010. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare’s milk. Journal of Dairy Science 93: 884-92.
12. Cho, K. M., J. H. Lee, H. D. Yun, B. Y. Ahn, H. Kim, and W. T. Seo. 2011. Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. Journal of Food Composition and Analysis 24: 402-410.
13. Cleveland, J., T. J. Montville, I. F. Nes, and M. L. Chikindas. 2001. Bacteriocins: Safe, natural antimicrobials for food preservation. International Journal of Food Microbiology 71: 1-20.
14. Coda, R., C. G. Rizzello, D. Pinto, and M. Gobbetti. 2012. Selected lactic acid bacteria synthesize antioxi-dant peptides during sourdough fermentation of cereal flours. Applied and Environmental Microbiology 78: 1087-96.
15. De Mejia, E. G. and V. P. Dia. 2010. The role of nutraceutical proteins and peptides in apoptosis, angiogen-esis, and metastasis of cancer cells. Cancer Metastasis 29: 511-528.
16. Einatsson, H. and H. L. Lauzon. 1995. Biopreservation of brined shrimp (Pandalus borealis) by bacteriocin of lactic acid bacteria. Applied and Environmental Microbiology 61: 669-676.
17. Erdmann, K., B. W. Y. Cheung, and H. Schroder. 2008. The possible role of food derived bioactive peptides in reducing the risk of cardiovascular diseases. Journal of Nutritional Biochemistry 19: 643-654.
18. Faithong, N., S. Benjakul, S. Phatcharat, and W. Binsan. 2010. Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products Food Chemistry (119): 133-140.
19. FitzGerald, R. J., B. A. Murray, and D. J. Walsh. 2004. Hypotensive peptides from milk protein. Journal of Nutrition 34: 9805-9885.
20. Fujita, M., K. Hong, and Y. Ito. 1995. Transport of nattokinase across the rat intestinal tract. Biological Pharmacological Bulletin 18: 1194-1196.
21. Gibbs, B. F., A. Zougman, R. Masse, and C. Mulligan. 2004. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Research International 37: 123-131.
22. Giri A., K. Osako, A. Okamoto, E. Okazaki, and T. Ohshima. 2011. Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji. Food Research International 44: 317-325.
23. Groziak, S. M. and G. D. Miller. 2000. Natural bioactive substances in milk and colostrum: Effects on the arterial blood pressure system. British Journal of Nutrition 84: S119-S125.
24. Guermani, L., C. Villaume, H. M. Bau, J. P. Nicolas, and L. Mejean. 1993. Modification of soyprotein hypo-cholesterolemic effect after fermentation by Rhizopus oligosporus spT3. Sciences des Aliments 13: 317-324.
25. Halliwell, B. 1994. Free radicals, antioxidants, and human disease: Curiosity, cause, or consequence? Lancet (344): 721-724.
26. Haque, E. and R. Chand. 2008. Antihypertensive and antimicrobial bioactive peptides from milk protein. European Food Research Technology 227: 7-15.
27. Harada, K., C. Okano, H. Kadoguchi, Y. Okubo, M. Ando, S. Kitao, and Y. Tamura. 2003. Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method. International Journal of Molecular Medicine 12: 621-625.
28. Hartmann, R. and H. Meisel. 2007. Food-derived peptides with biological activity: From research to food applications. Current Opinion in Biotechnology 18: 163-169.
29. Hata, Y., M. Yamamoto, M. Ohni, K. Nakajima, Y. Nakamura, and T. Takano. 1996. A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects. American Journal of Clinical Nutrition 64: 767-771.
30. He, F. J. and J. Q. Chen. 2013. Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: Differences between Chinese women and women in Western countries and possible mecha-nisms. Food Science and Human Wellness 2: 146-161.
31. Hayes, M., R. P. Ross, G. F. Fitzgerald, C. Hill, and C. Stanton. 2006. Casein-Derived Antimicrobial pep-tides generated by Lactobacillus acidophilus DPC6026. Applied and Environmental Microbiology 72: 2260-2264.
32. Hori, G., M. F. Wang, Y. C. Chan et al. 2001. Soy protein hydrolysate with bound phospholipids reduces serum cholesterol level in hypercholesterolemic adult male volunteers. Bioscience Biotechnology and Biochemistry 65: 72-78.
33. Hu, M., H. Zhao, C. Zhang, J. Yu, and Z. Lu. 2013. Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables. Journal of Agriculture and Food Chemistry 61: 11676-82.
34. Ichimura, T., J. Hu, D. O. Aita, and S. Maruyama. 2003. Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce. Journal of Bioscience and Bioengineering 96: 496-499.
35. Iwai, K., N. Nakaya, Y. Kawasaki, and H. Matsue. 2002. Antioxidant function of Natto, a kind of fermented soybean: Effect of LDL oxidation and lipid metabolism in cholesterol fed rats. Journal of Agriculture and Food Chemistry 50: 3597-3610.
36. Iwamik, S. K. and F. Buki. 1986. Involvement of post-digestion hydropholic peptides in plasma cholesterol-lowing effect of dietary plant proteins. Agricultural and Biological Chemistry 50: 1217-1222.
37. Jakubczyk, A., M. Karas, B. Baranaik, and M. Pietrzak. 2013. The impact of fermentation and in vitro diges-tion on formation of angiotensin converting enzyme (ACE) inhibitory peptides from pea protein. Food Chemistry 141: 3774-3780.
38. Je, J. Y., P. J. Park, H. G. Byun, Jung, W. K., and S. K. Kim. 2005a. a. Angiotensin I converting enzyme (ACE) inhibitory peptide derived from the sauce of fermented blue mussel. Mytilus edulis (6): 1624-1629.
39. Je, J. Y., J. Y. Park, W. K. Jung, Park, P. J., and S. K. Kim. 2005b. b. Isolation of angiotensin I converting enzyme (ACE) inhibitor from fermented oyster sauce, Crassostrea gigas (90): 809-814.
40. Jemil, I., M. Jridi, R. Nasri et al. 2014. Functional, antioxidant and antibacterial properties of protein hydro-lysates prepared from fish meat fermented by Bacillus subtilis A26. Process Biochemistry 49: 963-972.
41. Jeong, Y., W. S. Yang, K. H. Kim., K. T. Chung, W. H. Joo, J. H. Kim, D. E. Kim, and J. U. Park. 2004. Purification of a fibrinolytic enzyme (myulchikinase) from pickled anchovy and its cytotoxicity to the tumor cell lines. Biotechnology Letters 26: 393-97.
42. Jeyaram, K., W. M. Singh, T. Premarani, A. R. Devi, K. S. Chanu, N. C. Talukdar, and M. R. Singh. 2008. Molecular identification of dominant microflora associated with Hawaijar-A traditional fermented soybean (Glycine max (L.)) food of Manipur, India. International Journal of Food Microbiology 122: 259-268.
43. Jiang, J., B. Shi, D. Zhu, Q. Cai, Y. Chen, J. Li, K. Qi, and M. Zhang. 2012. Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish. Food Control 23: 338-44.
44. Jung, W., N. Rajapakse, and S. Kim. 2005. Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis European. Food Research and Technology 220: 535-539.
45. Kaewklom, S., S. Lumlert, W. Kraikul, and R. Aunpad. 2013. Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi). Food Control 32: 552-57.
46. Kahl, R. and H. Kappus, 1993. Toxicology of the synthetic antioxidant BHA and BHT in comparison with the natural antioxidant vitamin E. ZLebensmUntersForsch 196: 329-38.
47. Kiers, J. L., M. J. R. Nout, F. M. Rombouts, M. J. A. Nabuurs, and J. Van der Meulen. 2002. Inhibition of adhesion of enterotoxic Escherichia coli K88 by soya bean tempe. Letters of Applied Microbiology 35: 311-315.
48. Kim, H. K., G. T. Kim, D. K. Kim et al. 1997. Purification and characterization of a novel fibrinolytic enzyme from Bacillus sp. KA38 originated from fermented fish. Journal of Fermentation and Bioengineering 84: 307-312.
49. Kinoshita, E., J. Yamakashi, and M. Kikuchi. 1993. Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce. Bioscience Biotechnology and Biochemistry 57: 1107-1110.
50. Kobayashi, M., R. Hirahata, E. Shintaro, and F. Mitsuru. 2012. Hypocholesterolemic effects of lactic acid-fermented soymilk on rats fed a high cholesterol diet. Nutrients 4: 1304-1316.
51. Korhonen, H. and A. Pihlanto. 2003. Food-derived bioactive peptides-opportunities for designing future foods. Current Pharmaceutical Design 9: 1297-1308.
52. Kotb, E. 2012. Fibrinolytic bacterial enzymes with thrombolytic activity. Fibrinolytic Bacterial Enzymes with Thrombolytic Activity. Berlin Heidelberg: Springer, pp. 1-74.
53. Kudoh, Y., S. Matsuda, K. Igoshi, and T. Oki. 2001. Antioxidant peptides from milk fermented with Lactobacillus delbrueckii ssp bulgaris IFO13953. Journal of Japanese Society of Food Science and Technology 48: 44-50.
54. LeBlanc, J., I. Fliss, and C. Matar. 2004. Induction of a humoral immune response following an Escherichia coli O157: H7 infection with an immunomodulatory peptidic fraction derived from Lactobacillus hel-veticus -fermented milk. Clinical and Diagnostic Laboratory Immunology 11: 1171-1181.
55. LeBlanc, J. G., C. Matar, J. C. Valdéz, J. LeBlanc, and G. Perdigón. 2002. Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus. Journal of Dairy Science 85: 2733-2742.
56. Lee, Y. G., K. W. Lee, J. Y. Kim, K. H. Kim, and H. J. Lee. 2004. Induction of apoptosisina human lym-phoma cell line by hydrophobic peptide fraction separated from anchovy sauce. BioFactors 21: 63-67.
57. Leelavatcharamas, V., N. Arbsuwan, J. Apiraksakorn, P. Laopaiboon, and M. Kishida. 2011. Thermotolerant bacteriocin-producing lactic acid bacteria isolated from Thai local fermented foods and their bacterio-cin productivity. Biocontrol Science 16: 33-40.
58. Leroy, F., T. DeWinter, T. Adriany, P. Neysens, and L. DeVuyst. 2006. Sugars relevant for sourdough fer-mentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE471. International Journal of Food Microbiology 112: 102-111.
59. Leroy, F. and L. De Vuyst, 1999. Temperature and pH conditions that prevail during the fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K. Applied and Environmental Microbiology 65: 974-981.
60. Liu, C. F. and T. M. Pan. 2011. Beneficial effects of bioactive peptides derived from soybean on human health and their production by genetic engineering, soybean and health, Hany El-Shemy (Ed.), ISBN: 978-953-307-535-8, InTech, DOI: 10.5772/18678. Available from: http://www.intechopen.com/books/soybean-and-health/beneficial-effects-of-bioactive-peptides-derived-from-soybean-on-human-health-and-their-production-b-health-and-their-production-b
61. Liu, J. R., M. J. Chen, and C. W. Lin. 2005. Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Journal of Agriculture and Food Chemistry 53: 2467-2474.
62. Lopez, A. D. and C. C. Murray. 1998. The global burden of disease 1990-2020. Nature Medicine 4: 1241-43.
63. Maalouf, K., E. Baydoun, and S. Rizk. 2011. Kefir induces cell-cycle arrest and apoptosis in HTLV-1-negative malignant T-lymphocytes. Cancer Management and Research 3: 39-47.
64. Matar, C., S. S. Nadathur, A. T. Bakalinsky, and J. Goulet. 1997. Antimutagenic effects of milk fermented by Lactobacillus helveticus L89 and a protease-deficient derivative. Journal of Dairy Science 80: 1965-1970.
65. Matar, C., J. C. Valdez, M. Medina, M. Rachid, and G. Perdigo. 2001. Immunomodulating effects of milks fermented by Lactobacillus helveticus and its non-proteolytic variant. Journal of Dairy Research 68: 601-609.
66. Meira, S. M. M., D. J. Daroit, V. E. Helfer et al. 2012. Bioactive peptides in water soluble extract of ovine cheese from southern Brazil and Uruguay. Food Research International 48: 322-329.
67. Meyer, J., U. Butikofer, B. Walther, D. Wechsler, and R. Sieber. 2009. Hot topic: Changes in angiotensin-converting enzyme inhibition and concentration of the teripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties. Journal of Dairy Science 92: 826-836.
68. Mine, Y., A. H. K. Wong, and B. Jiang. 2005. Fibrinolytic enzymes in Asian traditional fermented foods. Food Research International 38: 243-250.
69. Minervini, F., F. Algaron, G. C. Rizello, P. F. Fox, V. Monnet, and M. Gobbetti. 2003. Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species. Applied and Environmental Microbiology 69: 5297-5305.
70. Minervini, F., M. T. Bilanca, S. Siragusa, M. Gobbetti, and F. Caponio. 2009. Fermented goat milk produced with selected multiple starters as a potentially functional foods. Food Microbiology 26: 559-564.
71. Montriwong, A., S. Kaewphuak, S. Rodtong, and S. Roytrakul. 2012. Novel fibrinolytic enzymes from Virgibacillus halodenitrificans SK1-3-7 isolated from fish sauce fermentation. Process Biochemistry 47: 2379-2387.
72. Moslehishad, M., M. R. Ehsani, and M. Salami. 2013. The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC1637. International Dairy Research 29: 82-87.
73. Nagaoka, S., Y. Kanamaru, T. Kojima, and T. Kuwata, 1992. Comparative studies on serum cholesterol low-ering action of whey protein and soybean protein in rats. Bioscience Biotechnology and Biochemistry (56): 1484-1485.
74. Nagaoka, S., K. Miwa, M. Eto, Y. Kuzuya, G. Hori, and K. Yamamoto. 1999. Soy protein peptic hydrolysate with bound phospholipids decreases micellar solubility and cholesterol adsorption in rats and caco-2 cells. Journal of Nutrition 129: 1725-1730.
75. Nakamura, Y., O. Masuda, and T. Takano. 1996. Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats. Bioscience Biotechnology and Biochemistry 60: 488-489.
76. Nakamura, Y., Yamamoto, N., K. Sakai, A. Okubo, Yamazaki, S., and T. Takano. 1995. Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. Journal of Dairy Science 78: 777-783.
77. Nandhini, B. and M. Palaniswamy. 2013. Anticancer effect of goat milk fermented by Lactobacillus plantarum and Lactobacillus paracasei. International Journal of Pharmacy and Pharmaceutical Sciences 5: 898-901.
78. Okamoto, A., H. Hanagata, E. Matsumoto, Y. Kawamura, Y. Koizumi, and F. Yanagida. 1995. Angiotensin I converting enzyme inhibitory activities of various fermented foods. Bioscience Biotechnology and Biochemistry 59: 1147-1149.
79. Papadimitriou, C. G., A. Vafopoulou-Mastrojiannaki, S. V. Silva, A. M. Gomes, F. X. Malcata, and E. Alichanidis. 2007. Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity. Food Chemistry 105: 647-656.
80. Peng, Y., Q. Huang, R. Zhang, and Y. Zhang. 2003. Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food. Comparative Biochemistry and Physiology-B Biochemistry and Molecular Biology 134: 45-52.
81. Peralta, E., H. Hatate, D. Watanabe, D. Kawabe, H. Murata, Y. Hama, and R. Tanaka. 2005. Antioxidative activity of Philippine salt-fermented shrimp paste and variation of its contents during fermentation. Journal of Oleo Science 54: 553-558.
82. Peralta, E. M., H. Hatate, D. Kawabe, R. Kuwahara, S. Wakamatsu, T. Yuki, and H. Murata. 2008. Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation. Food Chemistry 111: 72-77.
83. Perdigon, G., E. Vintini, S. Alvarez, M. Medina, and M. Medici. 1999. Study of the possible mechanisms involved in the mucosal immune system activation by lactic acid bacteria. Journal of Dairy Science 82: 1108-1114.
84. Perna, A., I. Intaglietta, A. Simonetti, and E. Gambacorta. 2013. Effect of genetic type and casein halotype on antioxidant activity of yogurts during storage. Journal of Dairy Science 96: 1-7.
85. Phadke, S. M., B. Deslouches, S. E. Hileman, R. C. Montelaro, H. C. Wiesenfeld, and T. A. Mietzner. 2005. Antimicrobial peptides in mucosal secretions: The importance of local secretions in mitigating infec-tion. Journal of Nutrition 135: 1289-1293.
86. Phelan, M. and D. Kerins. 2011. The potential role of milk derived peptides in cardiovascular diseases. Food and Function 2: 153-167.
87. Powell, J. E., R. C. Witthuhn, S. D. Todorov, and L. M. T. Dicks. 2007. Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. International Dairy Journal 17: 190-98.
88. Pringsulaka, O., N. Thongngam, N. Suwannasai, W. Atthakor, K. Pothivejkul, and A. Rangsiruji. 2012. Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products. Food Control 23: 547-551.
89. Qian, B., M. Xing, L. Cui, Y. Deng, Y. Xu, M. Huang, and S. Zhang. 2011. Antioxidant, antihypertensive, and immunomodulatory activities of peptide fraction from fermented skim milk with Lactobacillus delbrueckii ssp bulgaricus LB340. Journal of Dairy Research 78: 72-79.
90. Quiros, A., B. Hernandez-Ledesma, M. Ramos, L. Amigo, and I. Recio. 2005. Angiotensin-converting enzyme inhibitory activity of peptides derived from caprine kefir. Journal of Dairy Science 88: 3480-3487.
91. Quiros, A., M. Ramos, B. Muguerza, M. Delgado, M. Miguel, A. Alexaindre, and I. Recio. 2007. Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis. International Dairy Journal (17): 33-41.
92. Rajapakse, N., E. Mendis, W. K. Jung, J. Y. Je, and S. K. Kim. 2005. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International 38: 175-182.
93. Rho, S. J., J. S. Lee, Y. L. Chung, Y. W. Kim, and H. G. Lee. 2009. Purification and identification of an angio-tensing I-converting enzyme inhibitory peptide from fermented soybean extract. Process Biochemistry 44: 490-493.
94. Rizzello, C. G., A. Cassone, R. D. Cagno, and M. Gobbetti. 2008. Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and γ-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria. Journal of Agriculture and Food Chemistry 56: 6936-6943.
95. Rizzello, C. G., I. Losito, M. Gobbetti, T. Carbonara, M. D. De Bari, and P. G. Zambonin. 2005. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. Journal of Dairy Science 88: 2348-2360.
96. Rodríguez-Figueroa, J. C., A. F. González-Córdova, H. Astiazaran-García, A. Hernández-endoza, and B. Vallejo-Cordoba. 2013. Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains. Journal of Dairy Science 7: 4094-4099.
97. Sabeena, F. K. H., C. P. Baron, N. S. Nielsen, and C. Jacobsen. 2010. Antioxidant activity of yoghurt peptides: Part1-in vitro assays and evaluation in ω-3 enriched milk. Food Chemistry 123: 1081-1089.
98. Sabu, A. 2003. Sources, properties and applications of microbial therapeutic enzymes. Indian Journal of Biotechnology 2: 334-341.
99. Sarmadi, B.H. and A. Ismail. 2010. Antioxidative peptides from food proteins: A review. Peptides 31: 1949-1956.
100. Saito, T., T. Nakamura, H. Kitazawa, Y. Kawai, and T. Itoh. 2000. Isolation and structural analysis of antihy-pertensive peptides that exist naturally in Gouda cheese. Journal of Dairy Cheese 83: 1434-1440.
101. Seppo, L., T. Jauhiainen, T. Poussa, and R. Korpela. 2003. A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. American Journal of Clinical Nutrition 77: 326-330.
102. Seppo, L., O. Kerojoki, T. Suomalainen, and R. Korpela. 2002. The effect of a Lactobacillus helveticus LBK-16 H fermented milk on hypertension-A pilot study on humans. Milchwissen 57: 124-127.
103. Singh, T. A., K. R. Devi, G. Ahmed, and K. Jeyaram. 2014. Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India. Food Research International 55: 356-362.
104. Sipola, M., P. Finckenberg, R. Korpela, H. Vapaatalo, and M. Nurminen. 2002. Effect of long-term intake of milk products on blood pressure in hypertensive rats. Journal of Dairy Research 69: 103-111.
105. Stepaniak, L., L. Jedrychowski, B. Wroblewska, and T. Sorhaug. 2001. Immunoreactivity and Inhibition of angiotensin-I converting enzyme and lactococcal oligopeptidase by peptides from cheese. Italian Journal of Food Science 13: 373-381.
106. Sumi, H., H. Hamada, K. Nakanishi, and H. Hiratani. 1990. Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematologica 84: 139-143.
107. Sumi, H., H. Hamada, H. Tsushima, H. Mihara, and H. Muraki. 1987. A novel fibrinolytic enzyme (nattoki-nase) in the vegetable cheese natto; a typical and popular soybean food in the Japanese diet. Experientia 43: 1110-1111.
108. Sumi, H., N. Nakajima, and C. Yatagai. 1995. A unique strong fibrinolytic enzyme (katsuwokinase) in skip-jack ‘shiokara’, a Japanese traditional fermented food. Comparative Biochemistry and Physiology-B Biochemistry and Molecular Biology 112: 543-547.
109. Sutas, Y., E. Soppi, H. Korhonen, E. L. Syvaoja, M. Saxelin, T. Rokka, and E. Isolauri. 1996. Suppression of lymphocyte proliferation in vitro by bovine caseins hydrolyzed with Lactobacillus casei GG-derived enzymes. Journal of Allergy and Clinical Immunology 98: 216-224.
110. Todorov, S. D., H. Nyati, M. Meincken, and L. M. T. Dicks. 2007. Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe. Food Control 18: 656-664.
111. Torres-Llanez, M. J., A. F. González-Córdova, A. Hernandez-Mendoza, H. S. Garcia, and B. Vallejo-Cordoba. 2011. Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese. Journal of Dairy Science 94: 3794-3800.
112. Tsai, J. S., Y. S. Lin, B. S. Pan, and T. J. Chen. 2006. Antihypertensive peptides and g-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochemistry 41: 1282-1288.
113. Tuo, Y. F., L. W. Zhang, H. X. Yi, Y. C. Zhang, W. Q. Zhang, X. Han, M. Du, Y. H. Jiao, and S. M. Wang. 2010. Antiproliferative effect of wild Lactobacillus strains isolated from fermented foods on HT-29 cells. Journal of Dairy Science 93: 2362-2366.
114. Vinderola, G., C. Matar, and G. Perdigon. 2007. Milk fermented with Lactobacillus helveticus R389 and its non bacterial fraction confer enhanced protection against Salmonella enteritidis serovar typhimurium infection in mice. Immunobiology 212: 107-118.
115. Vuyst, L. D. and E. Leroy. 2007. Bacteriocin from lactic acid bacteria: Production, purification, and food applications. Journal of Molecular Microbiology and Biotechnology 13: 194-199.
116. Wagar, L. E., C. P. Champagne, N. D. Buckley, Y. Raymond, and J. M. Green-Johnson. 2009. Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria. Journal of Food Science 74: M423-M430.
117. Wang, C. T., B. P. Ji, B. Li et al. 2006. Purification and characterization of a fibrinolytic enzyme of Bacillus subtilis DC33, isolated from Chinese traditional Douchi. The Journal of Industrial Microbiology and Biotechnology 33: 750-758.
118. Wang, L. J., D. Li, L. Zou, X. D. Chen, Y. Q. Cheng, K. Yamaki, and L. T. Li. 2007. Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing. International Journal of Food Properties 10: 1-12.
119. Wang, C., M. Du, D. Zeng, F. Kong, G. Zu, and Y. Feng. 2009. Purification and characterization of nat-tokinase from Bacillus subtilis Natto B-12. Journal of Agricultural and Food Chemistry 57: 9722-9729.
120. Wergedahl, H., B. Liaset, O. A. Gudbrandsen, E. Lied, M. Espe, Z. Muna, S. Mork, and R. K. Berge. 2004. Fish protein hydrolysate reduces plasma total cholesterol, increases the proportion of HDL cholesterol, and lowers acyl-CoA cholesterol acyltransferase activity in liver of Zucker rats. Journal of Nutrition 134: 1320-1327.
121. Yasuda, S., H. Kuwata, K. Kawamoto et al. 2012. Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage. Journal of Dairy Science 95: 2248-2260.
122. Yasuda, S., N. Ohkura, K. Suzuki, M. Yamasaki, K. Nishiyama, H. Kobayashi, Y. Hoshi, Y. Kadooka, K. Igoshi. 2010. Effects of highly ripened cheeses on HL-60 human leukemia cells: Antiproliferative activ-ity and induction of apoptotic DNA damage. Journal of Dairy Science 93: 1393-1400.
123. Yeo, I. C., N. K. Lee, and Y. T. Hahm. 2012. Genome sequencing of Bacillus subtilis SC-8, antagonistic to the Bacillus cereus group, isolated from traditional Korean fermented-soybean food. Journal of Bacteriology 194: 536-537.
124. Zeng, W., W. Li, L. Shu, J. Yi, G. Chen, and Z. Liang. 2013. Non-sterilized fermentative co-production of poly (γ-glutamic acid) and fibrinolytic enzyme by a thermophilic Bacillus subtilis GXA-28. Bioresource Technology 142: 697-700.
125. Zhang, J. H., E. Tatsumi, C. H. Ding, and L. T. Li. 2006. Angiotensin I-converting enzyme inhibitory pep-tides in douchi, a Chinese traditional fermented soybean product. Food Chemistry 98: 551-557.
126. Zhang, X. and A. C. Beynan. 1993. Lowering effect of dietary milk-whey protein v casein on plasma and liver cholesterol concentration in rats. British Journal of Nutrition 70: 139-146.