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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37229

Title: CARDIOVASCULAR EFFECTS OF WHEY FROM PROZYME 6-FACILITATED LACTIC ACID BACTERIA FERMENTATION OF MILK
Authors: GUAN-WEN CHEN;JENN-SHOU TSAI;BONNIE SUN PAN
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2007-09
Issue Date: 2016-01-15T05:43:34Z
Publisher: Journal of Food Biochemistry
Abstract: Abstract:Fresh low-fat milk was fermented for up to 30 h at 42C with five mixed lactic acid bacteria. A protease, Prozyme 6, was added 5 h after the beginning of bacterial fermentation. The whey was separated from the fermented milk and freeze-dried. As the fermentation time extended to 30 h, the inhibition of lipoxygenase increased as indicated by a decrease of IC50from 3.79 to 0.47 mg powder/mL. The relative percentage of binding bile acid by whey was 39.3% in comparison to cholestyramine. Inhibition of angiotensin I-converting enzyme increased as shown by a decrease of IC50 from 1.18 to 0.24 mg powder/mL. The systolic blood pressure and diastolic blood pressure were reduced 22.6 and 21.5 mmHg, respectively, in spontaneously hypertensive rat, after 8 weeks of oral administration of diluted whey (12.5 mg powder/mL).
Relation: 31(5),pp.635-655
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37229
Appears in Collections:[食品科學系] 期刊論文

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