Decrease of Tissue Angiotensin I-Converting Enzyme Activity upon Feeding Sour Milk in Spontaneously Hypertensive Rats
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概要
- 論文の詳細を見る
Blood pressure increases were inhibited by feeding a diet containing sour milk fermenited 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 conitfol commercial diet.
- 社団法人日本農芸化学会の論文
- 1996-03-23
著者
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Masuda Osamu
R & D Center The Calpis Food Industry Co. Ltd.
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NAKAMURA Yasunori
R & D Center, The Calpis Food Industry Co., Ltd.
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MASUDA Osamu
R & D Center, The Calpis Food Industry Co., Ltd.
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TAKANO Toshiaki
R & D Center, The Calpis Food Industry Co., Ltd.
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Nakamura Yasunori
R & D Center The Calpis Food Industry Co. Ltd.
関連論文
- Decrease of Tissue Angiotensin I-Converting Enzyme Activity upon Feeding Sour Milk in Spontaneously Hypertensive Rats
- Isolation and Characterization of a Plasmid from Lactobacillus helveticus CP53
- Antihypertensive Effects of Different Kinds of Fermented Milk in Spontaneously Hypertensive Rats