Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats

被引：139

作者：

Nakamura, Y

Masuda, O

Takano, T

机构：

[1] R and D Center, The Calpis Food Industry Co Ltd, Sagamihara Kanagawa, 229

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1996年 / 60卷 / 03期

关键词：

sour milk; antihypertensive effect; peptide; angiotensin I-converting enzyme;

D O I：

10.1271/bbb.60.488

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Blood pressure increases were inhibited by feeding a diet containing sour milk fermented by a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae to spontaneously hypertensive rats. In rats fed with the sour milk, the angiotensin I-converting enzyme activity of the aorta was significantly lower than that of rats fed with the control commercial diet.

引用

页码：488 / 489

页数：2

共 18 条

[1] INTESTINAL TRANSPORT OF DIPEPTIDES IN MAN - RELATIVE IMPORTANCE OF HYDROLYSIS AND INTACT ABSORPTION [J].