Production and characterization of anti‐hypertensive and anti‐diabetic peptides from fermented sheep milk with anti‐inflammatory activity: in vitro and molecular docking studies
Rinkal Pipaliya,
Bethsheba Basaiawmoit,
Amar A. Sakure
et al.
Abstract:BACKGROUNDThe present study aimed to evaluate the anti‐hypertensive and anti‐diabetic activities from biologically active peptides produced by fermented sheep milk with Lacticaseibacillus paracasei M11 (MG027695), as well as to purify and characterize the angiotensin‐converting enzyme (ACE) inhibitory and anti‐diabetic peptides produced from fermented sheep milk.RESULTSAfter 48 h of fermentation at 37 °C, sheep milk demonstrated significant changes in anti‐diabetic effects and ACE‐I effects, with inhibition pe… Show more
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