Related Experiment Videos
Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats
Y Nakamura1, O Masuda, T Takano
1R & D Center, Calpis Food Industry Co., Ltd., Sagamihara Kanagawa, Japan.
Bioscience, Biotechnology, and Biochemistry
|March 1, 1996
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.