Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 13, 2017, Pages 2789-2800

  Rai, Amit Kumar ^a   Sanjukta, Samurailatpam ^a   Jeyaram, Kumaraswamy ^a  

^a INSTITUTE OF BIORESOURCES AND SUSTAINABLE DEVELOPMENT   (India)

Author keywords

Angiotensin converting enzyme; fermentation; hypertension; lactic acid bacteria; Milk; peptides; yeast

Indexed keywords

BACTERIA; DAIRY PRODUCTS; ENZYMES; FERMENTATION; LACTIC ACID; PEPTIDES; PROTEINS; YEAST;

ANGIOTENSIN I-CONVERTING ENZYME; ANGIOTENSIN-CONVERTING ENZYME; ANTIHYPERTENSIVE EFFECT; BIOLOGICALLY ACTIVE PEPTIDES; GASTROINTESTINAL DIGESTION; HYPERTENSION; LACTIC ACID BACTERIA; MILK;

FERMENTED MILK;

DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR;

ANIMAL; CHEMISTRY; ENZYMOLOGY; FERMENTATION; HUMAN; HYPERTENSION; METABOLISM; MILK;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; FERMENTATION; HUMANS; HYPERTENSION; MILK; PEPTIDYL-DIPEPTIDASE A;

EID: 85019137753     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1068736     Document Type: Article

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