lactic acid bacteria can transform milk proteins for bio active health benefits

During milk fermentation, LAB, making use of their proteolytic system can transform milk proteins into biologically active peptides. These peptides can exert a wide range of effects, such as antimicrobial, anti-hypertensive, anti-thrombotic, immunomodulatory, and anti-oxidative. 

The most studied mechanism of bioactive peptides is the anti-hypertensive action displayed by the inhibition of the angiotensin-I-converting enzyme (ACE), which regulates blood pressure. ACE inhibitory peptides have been isolated from a variety of fermented dairy products including cheese, fermented milks and yogurt. 

The best known ACE-inhibitory biopeptides, have been identified in milk fermented by L. helveticus. Dairy starter cultures used in the manufacture of fermented dairy products (e.g., L. helveticus, L. delbrueckii ssp. bulgaricus, L. plantarum, L. rhamnosus, L. acidophilus, Lactococcus Lactis, or S. thermophilus) can generate bioactive peptides.

Regarding ACE inflammatory protein creation via MRNA injections... natural creation vs. un-natural production.

What we know is that the ACE inflammatory proteins created via RNA/DNA genetic editing in injection drugs is that they are different from naturally occurring ACE proteins which is what the above research examines, however they are still a protein and all proteins are subject to eventual degradation. Proteins in and of themselves take a very long time to degrade. In the event of a death due to injury from these inflammatory proteins they can be discovered upon autopsy. Also due to the mechanism of action in MRNA injections millions or billions of these proteins can be produced, this mechanism of action via genetic editing is not a natural process. 

I do not expect lactic acid bacteria to outpace production of these proteins to avoid injection injury and death however lactic acid bacteria that inhibit ACE protein effects will do no harm and provide benefit beyond the inhibition of the effects of ACE proteins in the normal population of persons who have not been genetically modified.

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