“…Our study showed that lactoferrin, a well known protein for its diverse biological activities including antimicrobial, antiviral and antioxidant activities (Tomita, Wakabayashi, Yamauchi, Teraguchi, & Hayasawa, 2002), possesses the most potent peptides in milk including VRW, with a predicted IC 50 value of 0.6 μM ( Table 2). Lactoferricin-related peptides were reported to have ACE inhibitory activity (Centeno et al, 2006). It should be noted that lactoferricinrelated peptides are rich in hydrophobic and positively charged amino acid residues, which were postulated to play an important role in the potency of ACE inhibitory peptides.…”