Pub. Date : 2009 Jul
PMID : 19506528
4 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
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 |