Purification and Characterization of Angiotensin I-Converting Enzyme Inhibitors from Sour Milk
Year: 1995
Type: article
Abstract: The inhibitory activity of angiotensin I-converting enzyme in milk increased during fermentation with the Calpis sour milk starter containing Lactobacillus helveticus and Saccharomyces cerevisiae. Two kinds of peptides inhibitory to angiotensin I-converting enzyme were purified from the sour milk by using four-step HPLC. The amino acid sequences of these inhibitors were identified as Val-Pro-Pro and Ile-Pro-Pro. The concentrations of peptides providing 50% inhibition of angiotensin I-converting enzyme were 9 and 5 microM, respectively. Most of the inhibitory activity in sour milk was attributed to these two peptides.
Source: Journal of Dairy Science
Institutions: Calpis Co., Ltd. (Japan), The University of Tokyo
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2083671868