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

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

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)
URI https://vuir.vu.edu.au/id/eprint/32314
Subjects Current > FOR Classification > 0908 Food Sciences
Current > FOR Classification > 1102 Cardiorespiratory Medicine and Haematology
Current > Division/Research > College of Health and Biomedicine
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
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