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Original Articles

Development and Validation of an HPLC/UV Method for Quantification of Bioactive Peptides in Fermented Milks

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Pages 2139-2147 | Received 20 Feb 2007, Accepted 23 Mar 2007, Published online: 20 Jun 2007

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Nevin Şanlier, Büşra Başar Gökcen & Aybüke Ceyhun Sezgin. (2019) Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition 59:3, pages 506-527.
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Elsa F. Vieira & Isabel M.P.L.V.O. Ferreira. (2017) Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries. International Journal of Food Properties 20:3, pages 662-673.
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Articles from other publishers (20)

Elsa F. Vieira, José das Neves & Isabel M. P. L. V. O. Ferreira. (2020) Bioactive Protein Hydrolysate Obtained from Canned Sardine and Brewing By-products: Impact of Gastrointestinal Digestion and Transepithelial Absorption. Waste and Biomass Valorization 12:3, pages 1281-1292.
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Simon Moosmang, Aino Siltari, Marie-Theres Bolzer, Stefan Kiechl, Sonja Sturm & Hermann Stuppner. (2019) Development, validation, and application of a fast, simple, and robust SPE-based LC-MS/MS method for quantification of angiotensin I-converting enzyme inhibiting tripeptides Val-Pro-Pro, Ile-Pro-Pro, and Leu-Pro-Pro in yoghurt and other fermented dairy products. International Dairy Journal 97, pages 31-39.
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Ines Barkia, Nazamid Saari & Schonna R. Manning. (2019) Microalgae for High-Value Products Towards Human Health and Nutrition. Marine Drugs 17:5, pages 304.
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Cheng-Liang Xie, Sang Soo Kang, Ciyong Lu & Yeung Joon Choi. (2018) Quantification of Multifunctional Dipeptide YA from Oyster Hydrolysate for Quality Control and Efficacy Evaluation. BioMed Research International 2018, pages 1-10.
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Elsa F Vieira, Olívia Pinho & Isabel MPLVO Ferreira. (2017) Bio-functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases. Journal of the Science of Food and Agriculture 97:15, pages 5414-5422.
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Elsa F. Vieira, Diana Dias da Silva, Helena Carmo & Isabel M.P.L.V.O. Ferreira. (2017) Protective ability against oxidative stress of brewers’ spent grain protein hydrolysates. Food Chemistry 228, pages 602-609.
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J.R. Wilburn & E.P. Ryan. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention 3 19 .
Elsa F. Vieira, José das Neves, Rui Vitorino, Diana Dias da Silva, Helena Carmo & Isabel M. P. L. V. O. Ferreira. (2016) Impact of in Vitro Gastrointestinal Digestion and Transepithelial Transport on Antioxidant and ACE-Inhibitory Activities of Brewer’s Spent Yeast Autolysate. Journal of Agricultural and Food Chemistry 64:39, pages 7335-7341.
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Cheng-liang Xie, Su-Seon Lee, Se-young Choung, Sang Soo Kang & Yeung Joon Choi. (2016) Preparation and optimisation of liposome-in-alginate beads containing oyster hydrolysate for sustained release. International Journal of Food Science & Technology 51:10, pages 2209-2216.
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Elsa Vieira, Juliana Teixeira & Isabel M. P. L. V. O. Ferreira. (2016) Valorization of brewers’ spent grain and spent yeast through protein hydrolysates with antioxidant properties. European Food Research and Technology 242:11, pages 1975-1984.
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Laure Rinaldi, Laurie-Eve Rioux, Michel Britten & Sylvie L. Turgeon. (2015) In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan. International Dairy Journal 46, pages 39-45.
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Mingyong Zeng, Shiyuan Dong, Yuanhui Zhao & Zunying Liu. 2013. Marine Proteins and Peptides. Marine Proteins and Peptides 449 466 .
Patrycja Puchalska, M. Luisa Marina & M. Concepción García. (2013) Development of a high-performance liquid chromatography–electrospray ionization-quadrupole-time-of-flight-mass spectrometry methodology for the determination of three highly antihypertensive peptides in maize crops. Journal of Chromatography A 1285, pages 69-77.
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T. Eisele, T. Stressler, B. Kranz & L. Fischer. (2012) Quantification of dabsylated di- and tri-peptides in fermented milk. Food Chemistry 135:4, pages 2808-2813.
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Leo Nollet & Fidel ToldraBlanca Hernández-Ledesma, Daniel Martínez-Maqueda, Beatriz Miralles, Lourdes Amigo & José Gómez-Ruiz. 2012. Food Analysis by HPLC, Third Edition. Food Analysis by HPLC, Third Edition 69 96 .
L. Najafian & A.S. Babji. (2012) A review of fish-derived antioxidant and antimicrobial peptides: Their production, assessment, and applications. Peptides 33:1, pages 178-185.
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María del Mar Contreras, Beatriz Gómez-Sala, Pedro Jesús Martín-Álvarez, Lourdes Amigo, Mercedes Ramos & Isidra Recio. (2010) Monitoring the large-scale production of the antihypertensive peptides RYLGY and AYFYPEL by HPLC-MS. Analytical and Bioanalytical Chemistry 397:7, pages 2825-2832.
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Véronique Lahogue, Karine Réhel, Laure Taupin, Dominique Haras & Patrick Allaume. (2010) A HPLC-UV method for the determination of angiotensin I-converting enzyme (ACE) inhibitory activity. Food Chemistry 118:3, pages 870-875.
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L. Vercruysse, J. Van Camp, K. Dewettinck & G. Smagghe. 2009. Dairy-Derived Ingredients. Dairy-Derived Ingredients 51 67 .
Andrew Lemoff & Bing Yan. (2008) Dual Detection Approach to a More Accurate Measure of Relative Purity in High-Throughput Characterization of Compound Collections. Journal of Combinatorial Chemistry 10:5, pages 746-751.
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