136 related articles for article (PubMed ID: 19233775)
1. Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties.
Meyer J; Bütikofer U; Walther B; Wechsler D; Sieber R
J Dairy Sci; 2009 Mar; 92(3):826-36. PubMed ID: 19233775
[TBL] [Abstract][Full Text] [Related]
2. Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin.
Bütikofer U; Meyer J; Sieber R; Walther B; Wechsler D
J Dairy Sci; 2008 Jan; 91(1):29-38. PubMed ID: 18096922
[TBL] [Abstract][Full Text] [Related]
3. Casein hydrolysate containing the antihypertensive tripeptides Val-Pro-Pro and Ile-Pro-Pro improves vascular endothelial function independent of blood pressure-lowering effects: contribution of the inhibitory action of angiotensin-converting enzyme.
Hirota T; Ohki K; Kawagishi R; Kajimoto Y; Mizuno S; Nakamura Y; Kitakaze M
Hypertens Res; 2007 Jun; 30(6):489-96. PubMed ID: 17664851
[TBL] [Abstract][Full Text] [Related]
4. Producibility and digestibility of antihypertensive beta-casein tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in the gastrointestinal tract: analyses using an in vitro model of mammalian gastrointestinal digestion.
Ohsawa K; Satsu H; Ohki K; Enjoh M; Takano T; Shimizu M
J Agric Food Chem; 2008 Feb; 56(3):854-8. PubMed ID: 18193838
[TBL] [Abstract][Full Text] [Related]
5. Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages.
Lu Y; Govindasamy-Lucey S; Lucey JA
J Dairy Sci; 2016 Jan; 99(1):41-52. PubMed ID: 26506550
[TBL] [Abstract][Full Text] [Related]
6. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
[TBL] [Abstract][Full Text] [Related]
7. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
Sahingil D; Hayaloglu AA; Kirmaci HA; Ozer B; Simsek O
J Dairy Res; 2014 Nov; 81(4):394-402. PubMed ID: 25017295
[TBL] [Abstract][Full Text] [Related]
8. Study of the mechanism of antihypertensive peptides VPP and IPP in spontaneously hypertensive rats by DNA microarray analysis.
Yamaguchi N; Kawaguchi K; Yamamoto N
Eur J Pharmacol; 2009 Oct; 620(1-3):71-7. PubMed ID: 19686729
[TBL] [Abstract][Full Text] [Related]
9. Pharmacokinetics of proline-rich tripeptides in the pig.
van der Pijl PC; Kies AK; Ten Have GA; Duchateau GS; Deutz NE
Peptides; 2008 Dec; 29(12):2196-202. PubMed ID: 18789987
[TBL] [Abstract][Full Text] [Related]
10. Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
Chen G; Kocaoglu-Vurma NA; Harper WJ; Rodriguez-Saona LE
J Dairy Sci; 2009 Aug; 92(8):3575-84. PubMed ID: 19620638
[TBL] [Abstract][Full Text] [Related]
11. The lactotripeptides isoleucine-proline-proline and valine-proline-proline do not inhibit the N-terminal or C-terminal angiotensin converting enzyme active sites in humans.
Wuerzner G; Peyrard S; Blanchard A; Lalanne F; Azizi M
J Hypertens; 2009 Jul; 27(7):1404-9. PubMed ID: 19506528
[TBL] [Abstract][Full Text] [Related]
12. Studies on the molecular recognition between bioactive peptides and angiotensin-converting enzyme.
Pina AS; Roque AC
J Mol Recognit; 2009; 22(2):162-8. PubMed ID: 18816584
[TBL] [Abstract][Full Text] [Related]
13. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
Erkaya T; Şengul M
J Dairy Res; 2015 Feb; 82(1):47-55. PubMed ID: 25592630
[TBL] [Abstract][Full Text] [Related]
14. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
[TBL] [Abstract][Full Text] [Related]
15. Comparison of the level of residual coagulant activity in different cheese varieties.
Bansal N; Fox PF; McSweeney PL
J Dairy Res; 2009 Aug; 76(3):290-3. PubMed ID: 19445824
[TBL] [Abstract][Full Text] [Related]
16. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
Gaya P; Sánchez C; Nuñez M; Fernández-García E
J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
[TBL] [Abstract][Full Text] [Related]
17. Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data.
Alvarenga N; Silva P; Garcia JR; Sousa I
J Dairy Res; 2008 May; 75(2):233-9. PubMed ID: 18474142
[TBL] [Abstract][Full Text] [Related]
18. Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture.
Katechaki E; Panas P; Rapti K; Kandilogiannakis L; Koutinas AA
J Agric Food Chem; 2008 Jul; 56(13):5316-23. PubMed ID: 18540611
[TBL] [Abstract][Full Text] [Related]
19. Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheese.
Ji T; Alvarez VB; Harper WJ
J Dairy Sci; 2004 Jul; 87(7):1986-92. PubMed ID: 15328209
[TBL] [Abstract][Full Text] [Related]
20. The angiotensin converting enzyme inhibitory tripeptides Ile-Pro-Pro and Val-Pro-Pro show increasing permeabilities with increasing physiological relevance of absorption models.
Foltz M; Cerstiaens A; van Meensel A; Mols R; van der Pijl PC; Duchateau GS; Augustijns P
Peptides; 2008 Aug; 29(8):1312-20. PubMed ID: 18490081
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
