Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension

Abstract

Angiotensin-converting enzyme (ACE) is important in the regulation of blood pressure (BP). Two tripeptides that inhibit ACE, isoleucyl-prolyl-proline (Ile-Pro-Pro) and valyl-prolyl-proline (Val-Pro-Pro), have been isolated from certain sour milks. The aim of the study reported was to evaluate the effect on BP in subjects with mild hypertension of a new sour milk containing tripeptides. The initial number of subjects was 60 (36 men, 24 women). Among the criteria for inclusion in the study were systolic BP (SBP) between 140 and 180 mmHg and/or diastolic BP (DPB) between 90 and 110 mmHg, without antihypertensive drug therapy. There were two study periods with a washout period between. All subjects were given 1.5 dl per day of a placebo (regular sour milk) or of the active product, a milk that had been fermented with Lactobacillus helveticus bacteria and contained 2.4-2.7 mg of Ile-Pro-Pro and 2.4-2.7 mg of Val-Pro-Pro per 1.5 dl. In the first phase, SBP fell 16 mmHg from baseline in the active group, 2 mmHg more than in the placebo group (P ¼ 0.0668) and no difference in DBP (P ¼ 0.92). There was a statistically significant downward trend both in SBP and DBP (P ¼ 0.0001). During the second phase, SBP fell 11 mmHg in the active group (P ¼ 0.008). The reduction in SBP was significantly larger in active than placebo group (P ¼ 0.012). In the crossover analysis combining both phases, SBP fell on average 2.6715.9 mmHg more on the active product compared with the placebo product, but this difference was not statistically significant (P ¼ 0.3111). The difference in DBP, 1.078.3 mmHg between the two test products was not significant either (P ¼ 0.4431). In conclusion, the ingestion of sour milk fermented by L. helveticus bacteria and that containing ACE inhibitory tripeptides seems to lower BP modestly.

Effect of probiotic fermented milk on blood pressure: a meta-analysis of randomised controlled trials

“…The Dietary Approaches to Stop Hypertension trial demonstrated that a dietary pattern abundant in fruits, vegetables and low-fat dairy products can considerably reduce BP (25) . Data from Study Net change 95% CI Weight (%) Hata (1996) (6) Agerholm-Larsen (2000) (7) Kawase (2000) (8) Inoue (2003) (9) Seppo (2003) (10) Mizushima (2004) (11) Tuomilehto (2004) (12) Aihara (2005) (normotensive) (13) Aihara (2005) (hypertensive) (13) Jauhiainen (2005) (14) Engberink (2008) (15) van der Zander (2008) (16) Jauhiainen (2010) (17) Usinger ( Study Net change 95% CI Weight (%) Hata (1996) (6) Agerholm-Larsen (2000) (7) Inoue (2003) (9) Seppo (2003) (10) Mizushima (2004) (11) Tuomilehto (2004) (12) Aihara (2005) (normotensive) (13) Aihara (2005) (hypertensive) (13) Jauhiainen (2005) (14) Jauhiainen (2010) (17) Usinger (2010 Fig . 3.…”

Blood pressure lowering effect of lactotripeptides assumed as functional foods: a meta-analysis of current available clinical trials

“…15 16 157 (7) 94 (6) 52 (8) 50 16 158 (12) 95 (8) 50 (8) 44 Seppo et al 16 10 148 (13) 94 (6) 49 (6) 30 7 148 (13) 93 (3) 46 (13) 29 Seppo et al 17 22 155 (13) 97 (6) 51 (7) 46 17 152 (13) 96 (6) 48 (7) 53 Mizushima et al 18 23 148 (10) 95 (10) 44 (10) 100 23 145 (13) 92 (10) 48 (9) 100 Toumilehto et al 19 30 153 (10) 98 (7) 51 (10 150 (13) 85 (9) 60 (7) 56 139 150 (13) 86 (9) 60 (7) 55 Van Mierlo et al 26 31 147 (9) 89 (6) 62 (7) 65 38 147 (9) 89 (6) 62 (7) 19 2.5 mg VPP and 2.5 mg IPP peptides 150 ml fermented milk with L. helveticus 10 Aihara et al 20 8.3 mg VPP and 4.7 mg IPP peptides 12 gr dried product from fermented milk with L. Helveticus 4 Jauhiainen et al 21 30 mg VPP and 22.5 mg IPP peptides 300 ml fermented milk with L. helveticus 10 Mizuno et al 22 3.6 mg VPP and IPP peptides Two tablets of hydrolyzed casein 6 Sano et al 23 1.47 mg VPP and...…”

“…Such a difference in the racial response to lactotripeptides was not described in the meta-analysis published by Pripp,8 that differ from our review as it did not include the results of some large recent trials involving the European population and reporting only a small and non significant effect of lactrotripeptides on BP. Hata et al 12 Kajimoto et al 13 Kajimoto et al 14 Hirata et al 15 Seppo et al 16 Seppo et al 17 Mizushima et al 18 Toumilehto et al 19 Jauhiainen et al 21 Aihara et al 20 23 Engberink et al 24 Van Der Zander et al 25 Van Mierlo et al 26 De Leeuw et al 27 …”

“…Number, age-and sex-ratio of participants, duration of intervention, baseline systolic (SBP) and DBP, change at end of intervention and daily amount of active component or placebo product were obtained from each trail (Tables 1 and 2 [12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29] ). In a trial by Mizuno et al, 22 participants were given different amounts of active product.…”

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

“…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.…”