Inhibition of Angiotension I-Converting Enzyme and Antihypertensive Effect of Fermented Milk Extract

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Project title

Code/計畫編號

NSC89-2214-E019-003

Translated Name/計畫中文名

發酵牛乳萃取液對血管升壓素轉換脢之抑制及其降低高血壓的效果

Project Coordinator/計畫主持人

Jenn-Shou Tsai

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=504695

Year

2000

Start date/計畫起

01-08-1999

Expected Completion/計畫迄

01-07-2000

Bugetid/研究經費

620千元

ResearchField/研究領域

食品科技(農)

以市售之低脂牛乳為原料，利用多種混合的乳酸菌 (Lactobacillus casei 、 Lactobacillus acidophilus、 Streptococcus thermophilus、 Lactobacillus bulgaricus、 Bifidbacterium longum)於 42℃下進行 5 到 30 小時的發酵，製得發酵牛奶萃取液。牛乳於發酵期間，其 pH 值由 6.45 下降至 3.72 。濃度由 6.1mg/g 增加至 14.9mg/g。發酵牛乳的萃取液具有抑制血管升壓素轉換的效果，由發酵 5 至 30 小時其抑制能力由 39.7 增至 84.0%。Low-fat fresh milk was fermented by mixed lactic acid bacteria (Lactobacillus casei 、 Lactobacillus acidophilus Streptococcus thermophilus、 Lactobacillus bulgaricus、 Bifidbacterium longum) with fermentation for 5 to 30 hours at 42℃, and fermented milk extracts was obtained. As fermentation time increased, the pH decrease from 6.45 to 3.72 and peptide content increase from 6.1 to 14.9mg/g. The fermented milk extracts have the inhibitory activities against Angiotensin I-converting enzyme with increasing from 39.7 to 84.0% when fermentation for 30 hours.

Keyword(s)

牛乳
乳酸菌
發酵萃取物
血管升壓素轉換酶
降高血壓
機能性胜肽
Milk
Lactic acid bacteria
Fermented extract
Angiotensin I-converting enzyme
Antihypertension
Functional peptide

DSpace CRIS

Inhibition of Angiotension I-Converting Enzyme and Antihypertensive Effect of Fermented Milk Extract

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