Research Repository

Anti-hypertensive (Angiotensin converting enzyme-inhibitory) peptides released from milk proteins by proteolytic microorganisms and enzymes

Fatah, Bashir Ahtesh (2016) Anti-hypertensive (Angiotensin converting enzyme-inhibitory) peptides released from milk proteins by proteolytic microorganisms and enzymes. PhD thesis, Victoria University.

[img] Text
AHTESH Fatah - Thesis.pdf

Download (10MB)

Abstract

This study was carried out to examine proteolytic activities of probiotic lactic acid bacteria (LAB) in different media and antihypertensive properties as influenced by, fermentation time, strain type and supplementation with or without an enzyme (Flavourzyme®). Lactobacillus casei (Lc210), Bifidobacterium animalis ssp12 (Bb12), Lactobacillus delbrueckii subsp. bulgaricus (Lb11842) and Lactobacillus acidophilus (La2410) were propagated in 12 % reconstituted skim milk (RSM) or 4 % whey protein concentrate (WPC) with or without supplementation (0.14 %) of Flavourzyme® for 12 h at 37°C.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: fermented milk, dairy, antihypertensive peptides, high blood pressure, hypertension, bioactive peptides, probiotics, proteolytic, angiotensin converting enzyme, enzymes, inhibitory activities, probiotic bacteria, Lactobacillus helveticus, Kluyveromyces marxianus LAF4, functional foods
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1102 Cardiovascular Medicine and Haematology
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: VU Library
Date Deposited: 12 Dec 2016 02:43
Last Modified: 12 Dec 2016 03:35
URI: http://vuir.vu.edu.au/id/eprint/32314
ePrint Statistics: View download statistics for this item

Repository staff only

View Item View Item

Search Google Scholar