Title : The lactotripeptides isoleucine-proline-proline and valine-proline-proline do not inhibit the N-terminal or C-terminal angiotensin converting enzyme active sites in humans.

Pub. Date : 2009 Jul

PMID : 19506528






4 Functional Relationships(s)
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1 BACKGROUND: The potential blood pressure lowering effect of fermented milk may involve inhibition of angiotensin-converting enzyme (ACE) by dairy lactotripeptides generated during milk fermentation, such as isoleucine-proline-proline (IPP) and valine-proline-proline (VPP). valyl-prolyl-proline angiotensin I converting enzyme Homo sapiens
2 BACKGROUND: The potential blood pressure lowering effect of fermented milk may involve inhibition of angiotensin-converting enzyme (ACE) by dairy lactotripeptides generated during milk fermentation, such as isoleucine-proline-proline (IPP) and valine-proline-proline (VPP). valyl-prolyl-proline angiotensin I converting enzyme Homo sapiens
3 BACKGROUND: The potential blood pressure lowering effect of fermented milk may involve inhibition of angiotensin-converting enzyme (ACE) by dairy lactotripeptides generated during milk fermentation, such as isoleucine-proline-proline (IPP) and valine-proline-proline (VPP). valyl-prolyl-proline angiotensin I converting enzyme Homo sapiens
4 BACKGROUND: The potential blood pressure lowering effect of fermented milk may involve inhibition of angiotensin-converting enzyme (ACE) by dairy lactotripeptides generated during milk fermentation, such as isoleucine-proline-proline (IPP) and valine-proline-proline (VPP). valyl-prolyl-proline angiotensin I converting enzyme Homo sapiens