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This document summarizes a study that investigated the production of bioactive peptides with antihypertensive effects from milk using lactic acid fermentation combined with protease treatment. Milk was fermented for up to 5 hours with lactic acid bacteria and the protease flavourzyme. The peptide content and ACE inhibitory activity of the whey fraction increased over fermentation. The most active peptide was identified as Tyr-Pro-Tyr-Tyr and reduced blood pressure in spontaneously hypertensive rats. The whe
- Author
- manhal
- Language
- EN