Antihypertensive Effect of the Milk Fermented by Culturing with Various Lactic Acid Bacteria and a Yeast

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概要

• 論文の詳細を見る

• A aged fermented milk prepared by culturing with various lactic acid bacteria and a yeast exhibited a significant antihypertensive effect in spontaneously hypertensive rats (SHR) following oral intake. However, the fermented milk showed wead inhibition against angiotensin I-converting enzyme activity in vitro, suggesting that in addition to the direct inhibition of angiotensin I-converting enzyme activity, other mechanisms also participate in the antihypertensive effect of the aged fermented milk in SHR.

• 社団法人日本生物工学会の論文
• 1995-09-25

著者

• Watanabe Yasuo

  Department of Cardiology, Nihon University School of Medicine

• Watanabe Yasuo

  Department Of Cardiology Nihon University School Of Medicine

• Watanabe Y

  Department Of Bioresources Faculty Of Agriculture Ehime University

• Nakagawa Isao

  Department Of Chemical Engineering Faculty Of Engineering Niigata University

• Nakagawa Isao

  Department Of Bioresources Faculty Of Agriculture Ehime University

• KUWABARA YUJI

  Shikoku Milk Product Co. Ltd.

• NAGAI SEICHIRO

  Shikoku Milk Produvt Co. Ltd.

• YOSHIMITSU NORIKO

  Department of Bioresources, Faculty of Atriculture, Ehime University

• TAMAI YUUICHI

  Department of Bioresources, Faculty of Agriculture, Ehime University

• Nagai Seichiro

  Shikoku Milk Product Co. Ltd.

• Nagai S

  Yaegaki Technology Department Laboratories Yaegaki Bio-industry Inc.

• Tamai Y

  Department Of Bioresources Faculty Of Agriculture Ehime University

• Watanabe Y

  Department Of Cell Physiology Faculty Of Medicine Kagawa University

• Yoshimitsu Noriko

  Department Of Bioresources Faculty Of Agriculture Ehime University

• Watanabe Yasuo

  Department Of Agricultural Chemistry College Of Agriculture Ehime University

• Watanabe Yasuo

  Institute of Space and Astronautical Science

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