Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study

Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study

Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides ar...

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Bibliographic Details
Main Authors: Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Konstantin V. Moiseenko, Irina V. Rozhkova, Tatyana V. Fedorova
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
<i>Lactobacillus</i>
milk fermentation
proteolytic activity
antioxidant activity
angiotensin-converting enzyme inhibitory activity (ACE-I)
peptidomics
Online Access:https://www.mdpi.com/2304-8158/10/1/17

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