Milk peptides and blood pressure.

Valio Ltd., Research Center, Helsinki, Finland.
Journal of Nutrition (Impact Factor: 4.23). 04/2007; 137(3 Suppl 2):825S-9S.
Source: PubMed

ABSTRACT Epidemiological studies suggest that milk consumption and dietary intake of dairy proteins are inversely related to the risk for hypertension. Also, some intervention studies have shown a blood pressure-lowering effect of milk products and dairy proteins. Milk peptides are formed from milk proteins by enzymatic breakdown by digestive enzymes or by the proteinases formed by lactobacilli during the fermentation of milk. Several milk peptides have been shown to have antihypertensive effects in animal and in clinical studies. The most studied mechanism underlying the antihypertensive effects of milk peptides is inhibition of angiotensin-converting enzyme. Milk peptides may also have other additional mechanisms to lower blood pressure such as opioid-like activities and mineral-binding and antithrombotic properties. The future challenge is to identify the antihypertensive components in milk and their mechanisms of action and thus to find more possibilities for using these constituents and products as a dietary treatment of hypertension.

  • 05/2012; 1(2):1-92. DOI:10.4199/C00056ED1V01Y201204NPE002
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    ABSTRACT: AHTPDB ( is a manually curated database of experimentally val-idated antihypertensive peptides. Information per-taining to peptides with antihypertensive activity was collected from research articles and from var-ious peptide repositories. These peptides were de-rived from 35 major sources that include milk, egg, fish, pork, chicken, soybean, etc. In AHTPDB, most of the peptides belong to a family of angiotensin-I converting enzyme inhibiting peptides. The cur-rent release of AHTPDB contains 5978 peptide en-tries among which 1694 are unique peptides. Each entry provides detailed information about a pep-tide like sequence, inhibitory concentration (IC 50), toxicity/bitterness value, source, length, molecular mass and information related to purification of pep-tides. In addition, the database provides structural information of these peptides that includes predicted tertiary and secondary structures. A user-friendly web interface with various tools has been developed to retrieve and analyse the data. It is anticipated that AHTPDB will be a useful and unique resource for the researchers working in the field of antihypertensive peptides.
    Nucleic Acids Research 11/2014; DOI:10.1093/nar/gku1141 · 8.81 Impact Factor
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    ABSTRACT: Background & Aims The aim of the present animal study was to examine the anti-hypertensive capacity of two probiotic products combining blueberries and the tannase producing probiotic bacteria Lactobacillus plantarum DSM 15313 and to investigate if such an effect is linked to a change in the gut microbiota. Methods Male Sprague Dawley rats were randomly divided into six groups of nine each. Three groups of the animals were treated with NG-nitro-L-arginine methyl ester (L-NAME) in the drinking water (40mg/L) to induce a hypertensive state, and the other three groups were not treated with L-NAME (healthy rats). Two blueberry products differing in their phenolic acid content were tested and each rat received 2 g/day of the fermented blueberry powders for 4 weeks. The effects of the study products on the blood pressure, blood lipids, inflammatory markers, organ weights as well as caecal microbiota of the healthy (non-L-NAME-treated) rats were analysed. Results After four weeks, healthy rats consuming freeze dried fermented blueberries with probiotics had a significant reduction in blood pressure compared to the control rats. In rats with L-NAME induced hypertension there was a significant reduction of the blood pressure after two weeks treatment. The probiotic product with a higher content of phenolic acids reduced ALAT in the healthy rats. Furthermore, ingestion of the probiotic blueberry products resulted in changes of the gut microbiota in the healthy rats. Conclusions Blueberries fermented with the tannase producing bacteria L. plantarum DSM 15313 have anti-hypertensive properties and may reduce the risk for cardiovascular diseases.
    Clinical Nutrition 08/2014; DOI:10.1016/j.clnu.2014.08.009 · 3.94 Impact Factor

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