Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats.

Y Nakamura; O Masuda; T Takano

doi:10.1271/bbb.60.488

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Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats.

Y Nakamura·O Masuda·T Takano

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Abstract

Blood pressure increases were inhibited by feeding a diet containing sour milk fermented 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 control commercial diet.

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Angiotensin-Converting Enzyme Inhibitors Animals Antihypertensive Agents Aorta Blood Pressure Fermentation Heart Rate Male Milk Peptidyl-Dipeptidase A Rats Rats, Inbred SHR Time Factors Journal Article

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Y Nakamura, O Masuda, T Takano. 1996. Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats.. https://doi.org/10.1271/bbb.60.488

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