Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

Kumar Rai, Amit; Sanjukta, Samurailatpam; Jeyaram, Kumaraswamy

doi:10.1080/10408398.2015.1068736

Public

Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

Published in Critical Reviews in Food Science and Nutrition • Oct 13, 2015

Authors:

Amit Kumar Rai

Samurailatpam Sanjukta

Kumaraswamy Jeyaram

Abstract

Fermented milk is a potential source of various biologically active peptides with specific health benefits. Angiotensin converting enzyme inhibitory (ACE-I) peptides are one of the most studied bioactive peptides produced during milk fermentation. The presence of these peptides is reported in variou...

Subject

Fermentation

Angiotensin-converting enzyme

Chemistry

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