A fermented milk high in bioactive peptides has a blood pressure–lowering effect in hypertensive subjects

Abstract

L. helveticus LBK-16H fermented milk containing bioactive peptides in normal daily use has a blood pressure-lowering effect in hypertensive subjects.

Fermented lactotripeptides-containing milk lowers daytime blood pressure in high normal-to-mild hypertensive subjects

“…[1][2][3] Other studies suggest that 2-4 weeks is not long enough and that at least 6-12 weeks of intervention are needed to elicit a longerterm LTP-induced effect. [4][5][6][7][8] The latter studies are more in line with our observation, as we did not observe a significant additional 4-week effect. Therefore, we can only speculate that the blood pressure-lowering effect is already present at the first day of consumption and that this effect is repeated on every new day that the LTP-containing product is consumed, with only a very small additional chronic effect after at least 6 weeks of intervention.…”

“…Several placebo-controlled studies show that ingestion of LTP-containing fermented products for several weeks can reduce systolic and diastolic blood pressure (SBP/DBP) in high normal-to-mild hypertensive subjects. [1][2][3][4][5][6][7][8][9] However, limited information about the acute effects of LTPs during the first hours after ingestion is available. Thus, it remains unknown whether intake at frequencies less than daily over weeks would have similar blood pressure-lowering effects.…”

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

“…Several studies indicate a long-term effect of FM; thus, the main BP decrease is found in the first week, a continued downward trend in the whole intervention period is seen. Even in the study of Seppo et al 19 , with an intervention period of 21 weeks, a tendency to continued BP decrease is seen in the whole period. This is further emphasised by a recent meta-analysis, which shows increasing effect of FM as long as the interventional period lasts.…”

“…Reduced BP were observed in the intervention groups in most studies, with SBP reduction ranging from 12 mm Hg to none. [14][15][16][17][18][19][20] Methods and results are inconsistent and there is great heterogeneity between human studies, where the BP at inclusion varies from grade II hypertension to prehypertension. Prehypertensives are particularly relevant when studying the effect of lifestyle interventions, although it might be difficult to show significant BP reductions in this group.…”

Hypertension as an autoimmune and inflammatory disease

“…57 Other evidence linking gut microbiota to hypertension include the observation that the consumption of milk fermented with Lactobacilli lowered blood pressure in hypertensive humans and that phenylacetyl glutamine, a gut microbial metabolite, has an antihypertensive effect. 58,59 A recent meta-analysis in humans showed that probiotic consumption modestly decreased both systolic BP and diastolic BP, with a greater effect when at least 10 11 colony-forming units are consumed for at least 8 weeks and if multiple species of probiotics are consumed. 60 One mechanism relating gut microbiota to hypertension is an increased level of toxic metabolites, including P-cresol sulfate, indoxyl sulfate and trimethylamine N-oxide, which are known by-products of protein fermentation by the gut microbiota.…”