scholarly journals Antihypertensive Peptides Specific to Lactobacillus helveticus Fermented Milk

10.5772/28695 ◽  
2012 ◽  
Author(s):  
Taketo Wakai ◽  
Naoyuki Yamamoto
Keyword(s):  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Antihypertensive Peptides

Repressive processing of antihypertensive peptides, Val-Pro-Pro and Ile-Pro-Pro, in Lactobacillus helveticus fermented milk by added peptides

2012 ◽  
Vol 114 (2) ◽  
pp. 133-137 ◽  
Author(s):  
Taketo Wakai ◽  
Naoya Yamaguchi ◽  
Misaki Hatanaka ◽  
Yasunori Nakamura ◽  
Naoyuki Yamamoto
Keyword(s):  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Antihypertensive Peptides

scholarly journals Identification and characterization of novel antihypertensive peptides obtained from fermented milk

Life Sciences ◽  
2013 ◽  
Vol 93 (25-26) ◽  
pp. e43
Author(s):  
Hsiao-Ling Chen ◽  
Yu-Tang Tung ◽  
Geroge Kuo ◽  
Chuan-Mu Chen
Keyword(s):  
Fermented Milk ◽  
Identification And Characterization ◽  
Antihypertensive Peptides

Effects of Lactobacillus helveticus fermented milk on bone cells in vitro

Life Sciences ◽  
2004 ◽  
Vol 75 (14) ◽  
pp. 1727-1734 ◽  
Author(s):  
Mirkka Narva ◽  
Jussi Halleen ◽  
Kalervo Väänänen ◽  
Riitta Korpela
Keyword(s):  
Bone Cells ◽  
Fermented Milk ◽  
Lactobacillus Helveticus

Studies of the Toxicological Potential of Tripeptides (L-Valyl-L-prolyl-L-proline and L-lsoleucyl-L-prolyl-L-proline): VII. Micronucleus Test of Tripeptides-Containing Casein Hydrolysate and Lactobacillus helveticus-fermented Milk Powders in Rats and Mice

2005 ◽  
Vol 24 (4_suppl) ◽  
pp. 91-96 ◽  
Author(s):  
Keiichi Matsuura ◽  
John H. Mennear ◽  
Masafumi Maeno ◽  
Bruce K. Bernard
Keyword(s):  
Bone Marrow Cells ◽  
Micronucleus Test ◽  
Casein Hydrolysate ◽  
Fermented Milk ◽  
Positive Control ◽  
Lactobacillus Helveticus ◽  
Oral Gavage ◽  
Mutagenic Potential ◽  
Polychromatic Erythrocytes ◽  
Rats And Mice

The objective of these in vivo experiments was to assess the mutagenic potential of tripeptides as reflected by the ability of the test compound to induce the formation of micronuclei in mouse polychromatic erythrocytes. The test agents used in these experiments were (1) powdered Aspergillus oryzae protease casein hydrolysate (CH) and (2) powdered Lactobacillus helveticus-fermented milk (FM). Both test agents contain two tripeptides, L-valyl-L-prolyl-L-proline (VPP) and L-isoleucyl-L-prolyl-L-proline (IPP). Male Sprague-Dawley rats (five per group) were administered doses of 0, 500, 1000, or 2000 mg (0, 3, 6, or 12 mg VPP plus IPP)/kg body weight (BW)/day CH by oral gavage for 2 days. Male CD-I mice (six per group) received a single oral gavage dose of 0, 500, 1000, or 2000 mg (0, 0.8, 1.6 or 3.3 mg VPP plus IPP)/kg BW of FM. Positive-control agents were cyclophosphamide (10 mg/kg, intraperitoneal [i.p.]) in rats and mitocycin C (2 mg/kg, i.p.) in mice. Twenty-four hours after the second dose of CH, or the dose of cyclophosphamide to rats, or FM or mitocycin C to mice, bone marrow cells were fixed and examined for the presence of polychromatic erythrocytes (PCEs) and the presence or absence of mi-cronucleated PCEs (MNPCEs). Administration of CH to rats and FM to mice produced neither changes in body weights nor signs of systemic toxicity. Similarly, neither CH nor FM caused statistically significant variations in the incidences of either PCEs or MNPCEs. Both positive-control agents caused unequivocal increases in the incidence of MNPCEs and cyclophosphamide significantly reduced the percent of rat erythrocytes appearing as PCEs. The results of these micronucleus assays conducted with either powdered CH or FM in rats and mice, respectively, show that neither form of the tripeptides possesses the potential to induce micronuclei formation in these rodent species.

scholarly journals A stimulant in yeast extract for the formation of fermented milk by Lactobacillus helveticus B-1.

1988 ◽  
Vol 41 (4) ◽  
pp. 324-327
Author(s):  
Terumi HIRABAYASHI ◽  
Kazuyoshi SATO ◽  
Takuji SASAKI
Keyword(s):  
Yeast Extract ◽  
Fermented Milk ◽  
Lactobacillus Helveticus

Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties

2019 ◽  
Vol 49 (2) ◽  
pp. 249-261 ◽  
Author(s):  
Marli Busanello ◽  
Marsilvio Lima De Moraes Filho ◽  
Karla Bigetti Guergoletto ◽  
Sandra Garcia
Keyword(s):  
Antioxidant Activity ◽  
Proteolytic Activity ◽  
Inhibitory Activity ◽  
Skim Milk ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Fermentation Time ◽  
Content Type ◽  
Banana Flour ◽  
Green Banana

Purpose This paper aims to study the effect of addition of green banana flour (GBF) in skim milk, provides a nutritional and functional contribution to this matrix when added. They have biological compounds like resistant starch, phenolic compounds, antioxidant compounds and others. The skim milk containing 1.08 per cent of GBF was chosen after a central composite rotational design and response surface methodology. The response variable was the growth of Lactobacillus plantarum (LP) and Lactobacillus helveticus (LH). Design/methodology/approach During the fermentation process, the antioxidant activity, plasmid DNA protection capacity, proteolytic activity and inhibitory activity of angiotensin-converting enzyme (ACE) of the fermented milk was determined. Findings All variables were influenced by the fermentation time. The antioxidant activity evaluated by the ABTS radical presented values of 0.83 ± 0.04 µM Trolox.mL−1 and 0.79 ± 0.02 µM Trolox.mL−1, respectively, for the fermented LP and LH. The extracts fermented by L. plantarum and L. helveticus were able to inhibit the oxidation of plasmidial DNA. The proteolytic activity was higher in the fermented with LH (1.16 ± 0.03) than in the fermented with LP (0.71 ± 0.02). The ACE inhibitory activity was higher in the fermented LH (59.01 per cent) than in the fermented LP (54.45 per cent). Originality/value Fermented milk with 1.08 per cent GBF presented positive results in the analyzed variables and could be studied commercially as a functional food alternative.

Fermented milk of Lactobacillus helveticus IDCC3801 reduces beta-amyloid and attenuates memory deficit

2010 ◽  
Vol 2 (2) ◽  
pp. 143-152 ◽  
Author(s):  
Seung-Woo Yeon ◽  
Young Sang You ◽  
Hyuk-Sang Kwon ◽  
Eun Hee Yang ◽  
Jung-Su Ryu ◽  
...  
Keyword(s):  
Beta Amyloid ◽  
Fermented Milk ◽  
Memory Deficit ◽  
Lactobacillus Helveticus

scholarly journals The effect of Lactobacillus helveticus fermented milk on sleep and health perception in elderly subjects

2007 ◽  
Vol 63 (1) ◽  
pp. 100-105 ◽  
Author(s):  
S Yamamura ◽  
H Morishima ◽  
T Kumano-go ◽  
N Suganuma ◽  
H Matsumoto ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Health Perception ◽  
Lactobacillus Helveticus ◽  
Elderly Subjects
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