Related references
Note: Only part of the references are listed.Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications
Dawei Ji et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow's Milk: Fermentation and Peptidomics Study
Anna V. Begunova et al.
FOODS (2021)
In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations
S. N. Li et al.
JOURNAL OF DAIRY SCIENCE (2020)
Kefir ameliorates hypertension via gut-brain mechanisms in spontaneously hypertensive rats
Mirian de Almeida Silva et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2020)
Characterization of casein -derived peptide bioactivity: Differential effects on angiotensin-converting enzyme inhibition and cytokine and nitric oxide production
C. Adams et al.
JOURNAL OF DAIRY SCIENCE (2020)
Purification and characterization of angiotensin-I-converting enzyme inhibitory peptides isolated from whey proteins of milk fermented with Lactobacillus plantarum QS670
Yanan Xia et al.
JOURNAL OF DAIRY SCIENCE (2020)
New perspectives in fermented dairy products and their health relevance
Maria Garcia-Burgos et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
Flavia Giacometti Cavalheiro et al.
FOOD CHEMISTRY (2020)
Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria
Yuliana Tandi Rubak et al.
VETERINARY WORLD (2020)
Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6
Guowei Shu et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2019)
Angiotensin-converting enzyme inhibitory peptides from Lactobacillus delbrueckii QS306 fermented milk
Nan Wu et al.
JOURNAL OF DAIRY SCIENCE (2019)
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review
Guohua Zhang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods
Maria G. Venegas-Ortega et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile-Pro-Pro and Val-Pro-Pro
Shanshan Li et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Identification of new bioactive peptides from Kefir milk through proteopeptidomics: Bioprospection of antihypertensive molecules
Fernanda Gobbi Amorim et al.
FOOD CHEMISTRY (2019)
Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability
Ola Abdelhedi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Novel β-casein derived antioxidant and ACE-inhibitory active peptide from camel milk fermented by Leuconostoc lactis PTCC1899: Identification and molecular docking
Nazila Soleymanzadeh et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Production and transepithelial transportation of angiotensin-I-converting enzyme (ACE)-inhibitory peptides from whey protein hydrolyzed by immobilized Lactobacillus helveticus proteinase
Yuxing Guo et al.
JOURNAL OF DAIRY SCIENCE (2019)
Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage
Tingting Zhou et al.
JOURNAL OF DAIRY SCIENCE (2019)
The globalburden of hypertension exceeds 1.4 billion people: should a systolic blood pressure target below 130 become the universal standard?
Brent M. Egan et al.
JOURNAL OF HYPERTENSION (2019)
Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product
Fatah B. Ahtesh et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities
Fatah B. Ahtesh et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
Eric Banan-Mwine Daliri et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2018)
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331
Lisa Solieri et al.
INTERNATIONAL DAIRY JOURNAL (2018)
In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk
Mutamed Ayyash et al.
JOURNAL OF DAIRY SCIENCE (2018)
Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69
Li Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Anti-hypertensive peptides released from milk proteins by probiotics
Fatah B. Ahtesh et al.
MATURITAS (2018)
Characterization of Goat Milk Hydrolyzed by Cell Envelope Proteinases from Lactobacillus plantarum LP69: Proteolytic System Optimization, Bioactivity, and Storage Stability Evaluation
Guowei Shu et al.
MOLECULES (2018)
Considering the potential of Lactobacillus rhamnosus for producing Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented camel milk (Indian breed)
Divyang Solanki et al.
FOOD BIOSCIENCE (2018)
Revisiting the mechanisms of ACE inhibitory peptides from food proteins
Jianping Wu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Characterization of a New Cell Envelope Proteinase PrtP from Lactobacillus rhamnosus CGMCC11055
Tingting Guo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Survey on proteolytic activity and diversity of proteinase genes in mesophilic lactobacilli
G. Vukotic et al.
MICROBIOLOGY (2016)
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation
Lisa Solieri et al.
FOOD MICROBIOLOGY (2015)
Antihypertensive Effect of a Combination of Uracil and Glycerol Derived from Lactobacillus plantarum Strain TWK10-Fermented Soy Milk
Yi-Yen Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Antihypertensive Peptides from Food Proteins
Rotimi E. Aluko
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
Clemencia Chaves-Lopez et al.
FOOD MICROBIOLOGY (2014)
Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9
Yongfu Chen et al.
JOURNAL OF DAIRY SCIENCE (2014)
Milk-Derived Peptides, Val-Pro-Pro and Ile-Pro-Pro, Attenuate Atherosclerosis Development in Apolipoprotein E-Deficient Mice: A Preliminary Study
Teppei Nakamura et al.
JOURNAL OF MEDICINAL FOOD (2013)
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)
Fatemeh Nejati et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Bioactive Peptides - Are There More Antihypertensive Mechanisms Beyond ACE Inhibition?
Claudia Marques et al.
CURRENT PHARMACEUTICAL DESIGN (2012)
Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains
J. C. Rodriguez-Figueroa et al.
JOURNAL OF DAIRY SCIENCE (2012)
Milk casein-derived tripeptides, VPP and IPP induced NO production in cultured endothelial cells and endothelium-dependent relaxation of isolated aortic rings
Tatsuhiko Hirota et al.
HEART AND VESSELS (2011)
Original features of cell-envelope proteinases of Lactobacillus helveticus. A review
Leila Sadat-Mekmene et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Casein-derived tripeptide Ile-Pro-Pro improves angiotensin-(1-7)- and bradykinin-induced rat mesenteric artery relaxation
Pauliina I. Ehlers et al.
LIFE SCIENCES (2011)
Comparative analysis of missing value imputation methods to improve clustering and interpretation of microarray experiments
Magalie Celton et al.
BMC GENOMICS (2010)
Long-term intervention with Lactobacillus helveticus fermented milk reduces augmentation index in hypertensive subjects
T. Jauhiainen et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)
Optimization of sour milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate
Daodong Pan et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Subtilases: The superfamily of subtilisin-like serine proteases
Roland J. Siezen et al.
PROTEIN SCIENCE (2010)
Study of the mechanism of antihypertensive peptides VPP and IPP in spontaneously hypertensive rats by DNA microarray analysis
Naoya Yamaguchi et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2009)
Purification and characterization of CEP from Lactococcus lactis ssp lactis
Yuxing Guo et al.
FOOD CHEMISTRY (2009)
Bioavailability of the antihypertensive peptide LHLPLP:: Transepithelial flux of HLPLP
Ana Quiros et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Producibility and digestibility of antihypertensive β-casein tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in the gastrointestinal tract:: Analyses using an in vitro model of mammalian gastrointestinal digestion
Kazuhito Ohsawa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Angiotensin I-converting enzyme inhibitory activity in milk fermented by wild-type and peptidase-deletion derivatives of Lactobacillus helveticus CNRZ32
E. E. -R. Kilpi et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Purification of angiotensin I-converting enzyme inhibitory peptides and antihypertensive effect of milk produced by protease-facilitated lactic fermentation
Guan-Wen Chen et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Proteolytic systems of lactic acid bacteria
Kirsi Savijoki et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2006)
Quantification of ACE inhibiting peptides in human plasma using high performance liquid chromatography-mass spectrometry
CJ van Platerink et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2006)
Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24-h ambulatory blood pressure measurement
T Jauhiainen et al.
AMERICAN JOURNAL OF HYPERTENSION (2005)
Determination of the domain of the Lactobacillus delbrueckii subsp bulgaricus cell surface proteinase PrtB involved in attachment to the cell wall after heterologous expression of the PrtB gene in Lactococcus lactis
JE Germond et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects
L Seppo et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2003)