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Journal Abstract Search

261 related items for PubMed ID: 26646984

  • 1. Effect of Flavourzyme(®) on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus.
    Ahtesh F, Stojanovska L, Shah N, Mishra VK.
    J Food Sci; 2016 Jan; 81(1):M135-43. PubMed ID: 26646984
    [Abstract] [Full Text] [Related]

  • 2. Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions.
    Gandhi A, Shah NP.
    Int J Food Sci Nutr; 2014 Dec; 65(8):937-41. PubMed ID: 25095898
    [Abstract] [Full Text] [Related]

  • 3. Production and transepithelial transportation of angiotensin-I-converting enzyme (ACE)-inhibitory peptides from whey protein hydrolyzed by immobilized Lactobacillus helveticus proteinase.
    Guo Y, Jiang X, Xiong B, Zhang T, Zeng X, Wu Z, Sun Y, Pan D.
    J Dairy Sci; 2019 Feb; 102(2):961-975. PubMed ID: 30594363
    [Abstract] [Full Text] [Related]

  • 4. Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder.
    Guron GKP, Qi PX, McAnulty MJ, Renye JA, Miller AL, Oest AM, Wickham ED, Harron A.
    J Dairy Sci; 2023 Jul; 106(7):4502-4515. PubMed ID: 37164857
    [Abstract] [Full Text] [Related]

  • 5. Effects of Lactobacillus helveticus fermented milk on bone cells in vitro.
    Narva M, Halleen J, Väänänen K, Korpela R.
    Life Sci; 2004 Aug 20; 75(14):1727-34. PubMed ID: 15268972
    [Abstract] [Full Text] [Related]

  • 6. Characterization of casein-derived peptide bioactivity: Differential effects on angiotensin-converting enzyme inhibition and cytokine and nitric oxide production.
    Adams C, Sawh F, Green-Johnson JM, Jones Taggart H, Strap JL.
    J Dairy Sci; 2020 Jul 20; 103(7):5805-5815. PubMed ID: 32448573
    [Abstract] [Full Text] [Related]

  • 7. Proteome analysis of Lactobacillus helveticus H9 during growth in skim milk.
    Chen YF, Zhao WJ, Wu RN, Sun ZH, Zhang WY, Wang JC, Bilige M, Zhang HP.
    J Dairy Sci; 2014 Dec 20; 97(12):7413-25. PubMed ID: 25306273
    [Abstract] [Full Text] [Related]

  • 8. Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus.
    Chen Y, Li C, Xue J, Kwok LY, Yang J, Zhang H, Menghe B.
    J Dairy Sci; 2015 Aug 20; 98(8):5113-24. PubMed ID: 26004829
    [Abstract] [Full Text] [Related]

  • 9. Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains.
    Elfahri KR, Vasiljevic T, Yeager T, Donkor ON.
    J Dairy Sci; 2016 Jan 20; 99(1):31-40. PubMed ID: 26601580
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  • 14. Screening for proteolytically active lactic acid bacteria and bioactivity of peptide hydrolysates obtained with selected strains.
    Kliche T, Li B, Bockelmann W, Habermann D, Klempt M, de Vrese M, Wutkowski A, Clawin-Raedecker I, Heller KJ.
    Appl Microbiol Biotechnol; 2017 Oct 20; 101(20):7621-7633. PubMed ID: 28695230
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  • 15. Fermentation characteristics and angiotensin I-converting enzyme-inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk.
    Wang J, Li C, Xue J, Yang J, Zhang Q, Zhang H, Chen Y.
    J Dairy Sci; 2015 Jun 20; 98(6):3655-64. PubMed ID: 25892687
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  • 16. Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension.
    Rai AK, Sanjukta S, Jeyaram K.
    Crit Rev Food Sci Nutr; 2017 Sep 02; 57(13):2789-2800. PubMed ID: 26463100
    [Abstract] [Full Text] [Related]

  • 17. Antihypertensive effect of fermented skim camel (Camelus dromedarius) milk on spontaneously hypertensive rats.
    Yahya MA, Alhaj OA, Al-Khalifah AS.
    Nutr Hosp; 2017 Mar 30; 34(2):416-421. PubMed ID: 28421799
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  • 18. Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.
    Skrzypczak KW, Gustaw WZ, Jabłońska-Ryś ED, Michalak-Majewska M, Sławińska A, Radzki WP, Gustaw KM, Waśko AD.
    Acta Sci Pol Technol Aliment; 2017 Mar 30; 16(2):199-207. PubMed ID: 28703960
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  • 19. The impact of fermentation and in vitro digestion on the formation of angiotensin-I-converting enzyme inhibitory activity from pea and whey protein.
    Vermeirssen V, Van Camp J, Decroos K, Van Wijmelbeke L, Verstraete W.
    J Dairy Sci; 2003 Feb 30; 86(2):429-38. PubMed ID: 12647949
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  • 20. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
    Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC.
    Probiotics Antimicrob Proteins; 2019 Mar 30; 11(1):273-282. PubMed ID: 29209903
    [Abstract] [Full Text] [Related]

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