ANTIHYPERTENSIVE EFFECTS OF DIFFERENT KINDS OF FERMENTED MILK IN SPONTANEOUSLY HYPERTENSIVE RATS

被引：123
|
作者：
YAMAMOTO, N
AKINO, A
TAKANO, T
机构：
[1] R & D Center, The Calpis Food Industry Co., Ltd, Kanagawa, 11-10, Fuchinobe 5-chome, Sagamihara-shi
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 04期
关键词：
D O I：
10.1271/bbb.58.776
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Most fermented milk prepared by strains of Lactobacillus helveticus showed significant antihypertensive effect in spontaneously hypertensive rats (SHR) by oral administration. However, milk fermented by other species of lactic acid bacteria did not show significant antihypertensive effects. Most of the whey fractions of the milk fermented by L. helveticus or Lactobacillus delbrueckii subsp. bulgaricus showed higher angiotensin I-converting enzyme (ACE) inhibitory activity than the activity of milk fermented by other species. Proteolytic activity in cell wall and peptide content of the fermented milk were higher in L. helveticus strains than other species.
引用
收藏
页码：776 / 778
页数：3
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