Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study

The investigation aimed at assessing a comparative study on the production and characterization of ACE inhibitory, anti-diabetic, and anti-inflammatory activities, along with the production of ACE inhibitory and anti-diabetic peptides through the fermentation of buffalo and camel milk by Limosilacto...

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Detalles Bibliográficos
Autores principales: Khakhariya, Ruchita, Basaiawmoit, Bethsheba, Sakure, Amar A., Maurya, Ruchika, Bishnoi, Mahendra, Kondepudi, Kanthi Kiran, Padhi, Srichandan, Rai, Amit Kumar, Liu, Zhenbin, Hati, Subrota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216992/
https://www.ncbi.nlm.nih.gov/pubmed/37238823
http://dx.doi.org/10.3390/foods12102006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216992/
https://www.ncbi.nlm.nih.gov/pubmed/37238823
http://dx.doi.org/10.3390/foods12102006

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