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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

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