Publications by authors named "Vanessa Hamme"
Angiotensin-I-Converting Enzyme (ACE) inhibitors peptides were produced from unsupplemented acid goat whey fermented aerobically for 168 h by Kluyveromyces marxianus and Lactobacillus rhamnosus. This yeast-lactobacillus association is GRAS. Two novel lactokinins were identified: NYW and W with IC50 of 20 and 0.
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- Unsupplemented acid goat whey, with low protein and lactose content, was fermented with 32 different types of microflora from raw milk cheeses and dairy products.
- The research aimed to find microflora that could break down whey proteins and generate ACE-inhibitory peptides.
- Five microflora successfully degraded whey proteins, with one strain from Bamalou des Pyrenées cheese being the most effective, fully hydrolyzing alpha-lactalbumin and producing peptides with potential health benefits.