{"id":"W2052307751","doi":"10.1111/j.1745-4514.2009.00239.x","title":"ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITORY PEPTIDES FROM WHEY FERMENTED BY LACTOBACILLUS SPECIES","year":2009,"lang":"en","type":"article","venue":"Journal of Food Biochemistry","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":50,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"","keywords":"Chemistry; Lactobacillus paracasei; Enzyme; Fractionation; Peptide; Lactobacillus helveticus; Biochemistry; Angiotensin-converting enzyme; Fermentation; Whey protein; High-performance liquid chromatography; Amino acid; Renin–angiotensin system; Chromatography; Lactobacillus; Biology","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0002381902,0.0002995823,0.0003650948,0.00004976377,0.00009360652,0.00006875605,0.0003403338,0.0002891881,0.00003780784],"category_scores_gemma":[0.0001940631,0.0002562238,0.0003723697,0.0001047878,0.0001171974,0.00001729225,0.00007761775,0.0002820175,0.000003850292],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006954713,"about_ca_system_score_gemma":0.0001120703,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000652124,"about_ca_topic_score_gemma":0.000002325508,"domain_scores_codex":[0.9983357,0.00005138952,0.0005929279,0.000345541,0.0003481538,0.0003262663],"domain_scores_gemma":[0.9985929,0.00001453632,0.0005989229,0.000313949,0.0002872138,0.000192534],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0002399413,0.0001656302,0.0006818792,0.000007665127,0.0002287904,0.00001562618,0.00003349546,0.00000513542,0.9776778,0.000001177578,0.01877791,0.002164914],"study_design_scores_gemma":[0.0008226752,0.0008052058,0.001055541,0.000102285,0.0000615375,0.0001053055,0.0001707326,0.000006932639,0.9890001,0.00007182647,0.00749379,0.0003041112],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.989985,0.008378264,0.0001969531,0.00072806,0.0001225381,0.00007438778,0.00009033964,0.00001145901,0.0004130297],"genre_scores_gemma":[0.9965685,0.0003697829,0.0006599382,0.0005134034,0.001212579,0.00000117998,0.00009875937,0.00001897337,0.0005568994],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01132222,"threshold_uncertainty_score":0.999989,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.007966573834315125,"score_gpt":0.2117754216879497,"score_spread":0.2038088478536346,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}