ArticleFood science of animal resources2022
Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk.
Article in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Comparative Analysis of Antimicrobial and α-Amylase Inhibitory Activities and GC-MS-based Metabolic Profiling of Cow Milk Fermented by Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Assessment of hypolipidemic potential of cholesteryl esterase inhibitory peptides in different probiotic fermented milk through in vitro,Food chemistry: X · 2024Article
- Therapeutic effect of goat milk and its value-addition: current status and way forward.Journal of food science and technology · 2024Review
- Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review.Food science of animal resources · 2024Review
- Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented usingFrontiers in chemistry · 2024Article
- Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties.Frontiers in chemistry · 2024Article
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Physicochemical, microbiological, and sensory characteristics of "Veterinary world · 2023Article
- Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides fromFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, angiotensin-I-converting enzyme inhibitory (ACEI) activity was evaluated in fermented goat milk fermented by lactic acid bacteria (LAB) from fermented foods and breast milk. Furthermore, the potential for ACEI peptides was identified in fermented goat milk with the highest ACEI activity. The proteolytic specificity of LAB was also evaluated. The 2% isolate was inoculated into reconstituted goat milk (11%, w/v), then incubated at 37°C until pH 4.6 was reached. The supernatant produced by centrifugation was analyzed for ACEI activity and total peptide. Viable cell counts of LAB and titratable acidity were also evaluated after fermentation. Peptide identification was carried out using nano liquid chromatography mass spectrometry (LC-MS/MS), and potential as an ACEI peptide was carried out based on a literature review. The result revealed that ACEI activity was produced in all samples (20.44%-60.33%). Fermented goat milk of
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Registered trials
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