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

Tryptophan-containing dipeptides are C-domain selective inhibitors of angiotensin converting enzyme

(2015) Diana Lunow et al.   FOOD CHEMISTRY

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

(2015) Lisa Solieri et al.   FOOD MICROBIOLOGY

Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus

(2015) Yongfu Chen et al.   JOURNAL OF DAIRY SCIENCE

Purification and identification of novel peptides with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Kluyveromyces marxianus

(2015) Yun Li et al.   Journal of Functional Foods

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

(2015) Samurailatpam Sanjukta et al.   Journal of Functional Foods

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

(2014) Clemencia Chaves-López et al.   FOOD MICROBIOLOGY

Short communication: Is consumption of a cheese rich in angiotensin-converting enzyme-inhibiting peptides, such as the Norwegian cheese Gamalost, associated with reduced blood pressure?

(2014) R. Nilsen et al.   JOURNAL OF DAIRY SCIENCE

Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

(2013) Beatriz Padilla et al.   FOOD MICROBIOLOGY

Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits

(2013) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Enterococcus faecalis strains from food, environmental, and clinical origin produce ACE-inhibitory peptides and other bioactive peptides during growth in bovine skim milk

(2013) Loreto Gútiez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Novel probiotic-fermented milk with angiotensin I-converting enzyme inhibitory peptides produced by Bifidobacterium bifidum MF 20/5

(2013) Cid Gonzalez-Gonzalez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains

(2013) J.C. Rodríguez-Figueroa et al.   JOURNAL OF DAIRY SCIENCE

Detection and identification of wild yeast in Koumiss

(2012) Zhishen Mu et al.   FOOD MICROBIOLOGY

Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay

(2012) Stela Maris Meister Meira et al.   FOOD RESEARCH INTERNATIONAL

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

(2012) Clemencia Chaves-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains

(2012) J.C. Rodríguez-Figueroa et al.   JOURNAL OF DAIRY SCIENCE

Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products

(2012) X. Ao et al.   JOURNAL OF DAIRY SCIENCE

Angiotensin I-converting enzyme-inhibitory activity of the Norwegian autochthonous cheeses Gamalost and Norvegia after in vitro human gastrointestinal digestion

(2012) T.M. Qureshi et al.   JOURNAL OF DAIRY SCIENCE

ACE-inhibitory Effect and Physicochemical Characteristics of Yogurt Beverage Fortified with Whey Protein Hydrolysates

(2012) Sung-Min Lim et al.   Korean Journal for Food Science of Animal Resources

Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)

(2012) Fatemeh Nejati et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of elevated temperature on ripening of Dutch type cheese

(2011) Vendula Pachlová et al.   FOOD CHEMISTRY

Angiotensin-I-converting enzyme (ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates

(2011) Lin Lin et al.   FOOD CHEMISTRY

Review: Production and functionality of active peptides from milk

(2011) C. Muro Urista et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Bioactive peptides in dairy products

(2011) JONGWOO CHOI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese

(2011) M.J. Torres-Llanez et al.   JOURNAL OF DAIRY SCIENCE

Yogurt Can Beneficially Affect Blood Contributors of Cardiovascular Health Status in Hypertensive Rats

(2011) Lata Ramchandran et al.   JOURNAL OF FOOD SCIENCE

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The potential role of milk-derived peptides in cardiovascular disease

(2011) Martha Phelan et al.   Food & Function

Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt

(2011) A.B. Shori et al.   Journal of Saudi Chemical Society

Insights into digestion and absorption of major nutrients in humans

(2010) Barbara E. Goodman   ADVANCES IN PHYSIOLOGY EDUCATION

Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China

(2010) Mei Bai et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

(2010) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Purification and identification of antihypertensive peptides from seaweed pipefish (Syngnathus schlegeli) muscle protein hydrolysate

(2010) Isuru Wijesekara et al.   FOOD RESEARCH INTERNATIONAL

Optimization of sour milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate

(2010) Daodong Pan et al.   INTERNATIONAL DAIRY JOURNAL

Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review

(2010) NOREDDINE BENKERROUM   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Angiotensin-converting enzyme inhibitory activity of milk fermented by wild and industrial Lactococcus lactis strains

(2010) J.C. Rodríguez-Figueroa et al.   JOURNAL OF DAIRY SCIENCE

Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk

(2010) Y. Chen et al.   JOURNAL OF DAIRY SCIENCE

Blood pressure lowering effect of lactotripeptides assumed as functional foods: a meta-analysis of current available clinical trials

(2010) A F G Cicero et al.   JOURNAL OF HUMAN HYPERTENSION

Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings

(2009) Amit Kumar Rai et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

(2009) Robert Sieber et al.   Dairy Science & Technology

Fermented goats’ milk produced with selected multiple starters as a potentially functional food

(2009) Fabio Minervini et al.   FOOD MICROBIOLOGY

Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese

(2009) Laura Lignitto et al.   INTERNATIONAL DAIRY JOURNAL

Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk

(2009) Anne Pihlanto et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of yeast population and molecular fingerprinting of Candida zeylanoides isolated from goat's milk collected in Sardinia

(2009) M.E. Fadda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

(2009) J. Meyer et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Bovine κ-casein variants result in different angiotensin I converting enzyme (ACE) inhibitory peptides

(2009) C. Weimann et al.   JOURNAL OF DAIRY SCIENCE

Stability to gastrointestinal enzymes and structure–activity relationship of β-casein-peptides with antihypertensive properties

(2009) Ana Quirós et al.   PEPTIDES

Milk-derived bioactive peptides: From science to applications

(2009) Hannu Korhonen   Journal of Functional Foods

ACE-inhibitory and antihypertensive properties of a bovine casein hydrolysate

(2008) M. Miguel et al.   FOOD CHEMISTRY

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time

(2008) Mette S. Nielsen et al.   INTERNATIONAL DAIRY JOURNAL

Proteolytic Profiles and Angiotensin-I Converting Enzyme and α-Glucosidase Inhibitory Activities of Selected Lactic Acid Bacteria

(2008) L. Ramchandran et al.   JOURNAL OF FOOD SCIENCE

Effect of milk tripeptides on blood pressure: A meta-analysis of randomized controlled trials

(2008) Jia-Ying Xu et al.   NUTRITION

Angiotensin-Converting Enzyme C-Terminal Catalytic Domain Is the Main Site of Angiotensin I Cleavage In Vivo

(2007) Sebastien Fuchs et al.   HYPERTENSION

Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses

(2007) L. Ong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dried cell-free fraction of fermented milks: new functional additives for the food industry

(2007) G VINDEROLA   TRENDS IN FOOD SCIENCE & TECHNOLOGY