“…Indeed, these peptides demonstrated significant antihypertensive effects in clinical studies (Hata et al, 1996). Although these tripeptides were not generated from beta-casein via human gastrointestinal enzymes, they were produced in a fermented soybean paste (miso in Japanese) by adding casein (Inoue et al, 2009). Two proteolytic enzymes, which are capable of releasing the tripeptides from casein, were identified in Aspergillus oryzae, one of the starters in fermented foods, such as miso ).…”