Decrease of Tissue Angiotensin I-Converting Enzyme Activity upon Feeding Sour Milk in Spontaneously Hypertensive Rats

作者：Yasunori Nakamura, Osamu Masuda, Toshiaki Takano · 发表于：Bioscience Biotechnology and Biochemistry · 年份：1996 · DOI：10.1271/bbb.60.488 · 被引用次数：151 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Nutrition, Genetics, and Disease、Biochemical effects in animals

Blood pressure increases were inhibited by feeding a diet containing sour milk fermented by a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae to spontaneously hypertensive rats. In rats fed with the sour milk, the angiotensin I-converting enzyme activity of the aorta was significantly lower than that of rats fed with the control commercial diet.