Research Keyword: ACE inhibition

Koumiss (Fermented Mare’s Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives

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Koumiss is a fermented mare’s milk beverage consumed for centuries in Central Asia that offers unique health benefits. Unlike cow’s milk, mare’s milk is easier to digest, contains natural antimicrobial proteins, and when fermented develops thousands of bioactive peptides and beneficial bacteria. These compounds may help with cardiovascular health, gut function, and immune support, making koumiss a promising functional food for modern nutrition.

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Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

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Researchers used a type of oyster mushroom to ferment two local Spanish bean varieties, which dramatically improved their nutritional value. The fermented beans contained 23% more protein, higher levels of important amino acids, and had anti-inflammatory and blood pressure-lowering properties. These enhanced beans could be used to create healthier, more nutritious snacks specifically designed for children to help combat childhood obesity.

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Optimisation and Characterisation of Novel Angiotensin-Converting Enzyme Inhibitory Peptides Prepared by Double Enzymatic Hydrolysis from Agaricus bisporus Scraps

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Scientists discovered three new peptides in common button mushroom scraps that can lower blood pressure by blocking an enzyme called ACE. Using special enzymes to break down mushroom proteins and then purifying the result, they created peptides with strong blood pressure-lowering activity that survive stomach digestion well. This finding turns mushroom waste into a valuable source for making natural blood pressure medications that are safer than synthetic alternatives.

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