M
Mercedes Ramos
Researcher at Spanish National Research Council
Publications - 151
Citations - 8116
Mercedes Ramos is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Casein & Whey protein. The author has an hindex of 47, co-authored 151 publications receiving 7598 citations.
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Physico-chemical characteristics of goat and sheep milk
TL;DR: In this article, the main forms of caprine and ovine caseino-macropeptides (CMP), which are the soluble C-terminal derivatives from the action of chymosin on β-casein during the milk clotting process of cheesemaking, have been identified and are a good source of antithrombotic peptides.
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Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis
A. Quirós,Mercedes Ramos,Begoña Muguerza,M.A. Delgado,Marta Miguel,Amaya Aleixandre,Isidra Recio +6 more
TL;DR: In this paper, β-casein f(133-138) and LHLPLP were identified as anti-hypertensive peptides in fermented milk with E. faecalis CECT 5727.
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Identification of antioxidant and ACE-inhibitory peptides in fermented milk
TL;DR: In this paper, the authors evaluated the ACE-inhibitory and antioxidant properties of a commercial fermented milk from Europe using reverse phase high-performance liquid chromatography (RP-HPLC) and tandem mass spectrometry.
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Novel casein-derived peptides with antihypertensive activity
TL;DR: In this paper, casein-derived peptide sequences with angiotensin converting enzyme (ACE)-inhibitory activity and antihypertensive activity demonstrated in spontaneously hypertensive rats (SHR) were obtained by enzymatic hydrolysis of total isoelectric casein with pepsin.
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Angiotensin converting enzyme inhibitory activity in commercial fermented products. Formation of peptides under simulated gastrointestinal digestion.
TL;DR: The angiotensin converting enzyme (ACE)-inhibitory activity of several commercial fermented milks was evaluated and it was suggested that physiological digestion promotes the formation of active peptides from the proteins present in these fermented products.