El efecto antihipertensivo de las leches fermentadas. / [The antihypertensive effect of fermented milks].
Rev. Argent. Microbiol.
; 46(1): 58-65, 2014 Jan-Mar.
Article
en Es
| BINACIS
| ID: bin-133710
ABSTRACT
There is a great variety of fermented milks containing lactic acid bacteria that present health-promoting properties. Milk proteins are hydrolyzed by the proteolytic system of these microorganisms producing peptides which may also perform other functions in vivo. These peptides are encrypted within the primary structure of proteins and can be released through food processing, either by milk fermentation or enzymatic hydrolysis during gastrointestinal transit. They perform different activities, since they act in the cardiovascular, digestive, endocrine, immune and nervous systems. Bioactive peptides that have an antihypertensive, antithrombotic, antioxidant and hypocholesterolemic effect on the cardiovascular system can reduce the risk factors for chronic disease manifestation and help improve human health. Most studied bioactive peptides are those which exert an antihypertensive effect by inhibiting the angiotensin-converting enzyme (ACE). Recently, the study of these peptides has focused on the implementation of tests to prove that they have an effect on health. This paper focuses on the production of ACEinhibitory antihypertensive peptides from fermented milks, its history, production and in vivo tests on rats and humans, on which its hypotensive effect has been shown.
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Colección:
06-national
/
AR
Base de datos:
BINACIS
Asunto principal:
Productos Lácteos Cultivados
/
Hipertensión
Tipo de estudio:
Risk_factors_studies
Idioma:
Es
Revista:
Rev. Argent. Microbiol.
Año:
2014
Tipo del documento:
Article
Pais de publicación:
Argentina