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Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

✍ Scribed by Chaves-López, Clemencia; Tofalo, Rosanna; Serio, Annalisa; Paparella, Antonello; Sacchetti, Giampiero; Suzzi, Giovanna

Book ID: 120008845
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 519 KB
Volume: 159
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2012.07.028

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## Abstract **BACKGROUND:** Angiotensin I‐converting enzyme (ACE) is a dipeptidyl carboxypeptidase associated with the regulation of blood pressure. ACE inhibition results in a lowering of blood pressure. Lactic acid bacteria are known to produce ACE inhibitors during fermentation. Fermented camel