Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks

ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Recon...

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Bibliographic Details

Published in:	Brazilian Archives of Biology and Technology
Main Authors:	Emmanuel Pérez-Escalante, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Elizabeth Contreras-López, Javier Añorve-Morga, Luis Guillermo González-Olivares
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2018-11-01
Subjects:	Antithrombotic activity peptides lactic fermentation probiotic bacteria commercial fermented milks
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100506&lng=en&tlng=en