Milk peptides and blood pressure

Valio Ltd., Research Center, Helsinki, Finland.
Journal of Nutrition (Impact Factor: 3.88). 04/2007; 137(3 Suppl 2):825S-9S.
Source: PubMed


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.

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Available from: Riitta Korpela
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    • "Milk peptides are derived from milk proteins by enzymatic breakdown by digestive enzymes or by the proteinases enzymes produced by lactobacilli during the fermentation of milk (Jauhiainen and Korpela, 2007). Milk-derived bioactive peptides are usually comprised of 2-20 amino acids and become active after release from the precursor protein where they are encryptedeither by digestion or proteolysis both in vivo or in vitro (Fig. 1). "
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    ABSTRACT: Milk-derived bioactive peptides have been identified as potential ingredients of health-promoting functional foods. These bioactive peptides are targeted at diet-related chronic diseases especially the non-communicable diseases viz., obesity, cardiovascular diseases and diabetes. Peptides derived from the milk of cow, goat, sheep, buffalo and camel exerts multifunctional properties, including anti-microbial, immunemodulatory, anti-oxidant, inhibitory effect on enzymes, anti-thrombotic, and antagonistic activities against various toxic agents. Majority of those regulate immunological, gastrointestinal, hormonal and neurological responses, thereby playing a vital role in prevention of cancer, osteoporosis, hypertension and other disorders as discussed in this review. For the commercial production of such novel bioactive peptides large scale technologies based on membrane separation and ion exchange chromatography methods have been developed. Separation and identification of those peptides and their pharmacodynamics parametersare necessary to transfer theirpotent functional properties into food applications. The present review summarises the preliminary classes of bioactive milk-derived peptides along with their physiological functions, general characteristics and potential applications for health-care.
    Full-text · Article · Jun 2015 · Saudi Journal of Biological Sciences
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    • "are VPP and IPP, both of which are found in fermented milk. The antihypertensive effects of VPP and IPP have been demonstrated, including ACE-inhibitory activity in vitro (Stefanova et al., 2009) and decreased systolic blood pressure in spontaneously hypertensive rats (Jauhiainen and Korpela, 2007). However, evidence to date for ACE-inhibitory effects in humans is still not conclusive (Engberink et al., 2008; Usinger et al., 2009). "
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    ABSTRACT: Lactobacillus helveticus isolate H9 demonstrated high angiotensin I-converting enzyme (ACE)-inhibitory activity in previous research. Here, we evaluated the fermentation characteristics (pH, titratable acidity, free amino nitrogen, and viable bacterial counts), ACE-inhibitory activity, and contents of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) peptides of stored yogurt (4°C for 28 d) fermented by L. helveticus isolate H9 (initially inoculated at 4 concentrations), from cow, mare, and soy milks. During storage, the pH and titratable acidity remained stable in yogurts produced from all milk types and all inoculation concentrations. The viable bacterial counts in all stored yogurts ranged between 10(6.72) and 10(8.59) cfu/g. The highest ACE-inhibitory activity (70.9-74.5%) was achieved at inoculation concentrations of 5 × 10(6) cfu/mL. The ACE-inhibitory tripeptides VPP and IPP as determined by ultra-performance liquid chromatography-tandem mass spectrometry were not produced in yogurt made from soy milk or mare milk. These evaluations indicate that L. helveticus H9 has good probiotic properties and would be a promising candidate for production of fermented food with probiotic properties. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
    Full-text · Article · Apr 2015 · Journal of Dairy Science
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    • "Dark chocolate [3], red wine polyphenols [4], beetroot [5] and lactotripeptides [6] are examples of foods and other nonpharmaceutical products that have been shown, either in animal or in clinical trials, to be able to reduce the blood pressure. Probiotics are defined as " live microorganisms which when administered in adequate amounts confer health benefits on the host " [7]. "
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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.
    Full-text · Article · Aug 2014 · Clinical Nutrition
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