Lactobacillus helveticus fermented milk reduces arterial stiffness in hypertensive subjects

Jauhiainen, T.; Rönnback, Mats; Vapaatalo, Heikki; Wuolle, K.; Kautiainen, Hannu; Korpela, Riitta

doi:10.1016/j.idairyj.2007.03.002

Cited by 52 publications

(39 citation statements)

References 17 publications

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“…In contrast, significant reductions in BP (either SBP or both SBP and DBP) were reported in the earlier studies of Jauhiainen et al (51) , Cicero et al (55) , Yoshizawa et al (48,49) , Nakamura et al (54) and Turpeinen et al (52,53) after feeding LTP, and intact whey and casein proteins (35) . However, in a number of these studies (48,49,55) , the significant results were expressed relative to baseline only.…”

Section: á a Fekete Et Almentioning

confidence: 75%

“…Many factors can contribute to the variability in BP, independently of the intervention, such as the central nervous system (58) . Office BP measurements were performed by sphygmomanometer in the majority of studies, with only a few using 24 h ABPM (41,46,51) . However, there is evidence that 24 h ABPM is a better predictor of CVD risk, since it measures BP more accurately, and has been reported to be more reproducible and can help to eliminate the 'white-coat effect' (59) .…”

Section: Discussionmentioning

confidence: 99%

“…(2007) (51) BP, blood pressure; M, male; R, randomised; D, double-blind; C, controlled; CO, cross-over; IPP, isoleucine-proline-proline; VPP, valine-proline-proline; RH-FBF, reactive hyperaemia forearm blood flow; " , increase; # , decrease; DBP, diastolic blood pressure; F, female; PAL, parallel; ABPM, 24 h ambulatory blood pressure monitor; AASI, ambulatory arterial stiffness index; SBP, systolic blood pressure; NR, not reported; WO, wash-out period; FMD, flowmediated dilatation; NO x , total nitrite/nitrate; PWA, pulse wave analysis; PWV, pulse wave velocity; TC, total cholesterol; S, single-blind; AIx, aorthic augmentation index; WPI90, 90 %whey protein isolate; SV, stroke volume; SI, stroke volume index; ACI, acceleration index; VI, velocity index; baPWV, brachial -ankle pulse wave velocity; MBP, mean blood pressure; LTP, lactotripeptide; PRE, pre-ingestion; cGMP, cyclin guanosine 3 0 ,5-monophosphate. * Mean and standard deviation.…”

Section: Effects Of Whey and Whey-derived Peptides On Blood Pressurementioning

confidence: 99%

“…Jauhiainen et al (51) demonstrated a significant improvement in a calculated index of ambulatory arterial stiffness index (P¼0·043; compared with baseline) in ninety-four hypertensive subjects after 10 weeks of LTP consumption (55·5 mg/d) (51) . In a later study, the same researchers fed two doses of LTP (5 and 50 mg LTP/d) to eighty-nine hypertensive subjects for 12 þ 12 weeks (50) .…”

Section: á a Fekete Et Almentioning

confidence: 99%

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The impact of milk proteins and peptides on blood pressure and vascular function: a review of evidence from human intervention studies

2013

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CVD are the leading cause of death worldwide. Hypertension, a major controllable risk factor of CVD, is intimately associated with vascular dysfunction, a defect which is also now recognised to be a major, modifiable risk factor for the development of CVD. The purpose of the present review was to critically evaluate the evidence for the effects of milk proteins and their associated peptides on blood pressure (BP) and vascular dysfunction. After a detailed literature search, the number of human trials evaluating the antihypertensive effects of caseinderived peptides (excluding isoleucine-proline-proline and valine-proline-proline) was found to be limited; the studies were preliminary with substantial methodological limitations. Likewise, the data from human trials that examined the effects of whey protein and peptides were also scarce and inconsistent. To date, only one study has conducted a comparative investigation on the relative effects of the two main intact milk proteins on BP and vascular function. While both milk proteins were shown to reduce BP, only whey protein improved measures of arterial stiffness. In contrast, a growing number of human trials have produced evidence to support beneficial effects of both milk proteins and peptides on vascular health. However, comparison of the relative outcomes from these trials is difficult owing to variation in the forms of assessment and measures of vascular function. In conclusion, there is an accumulating body of evidence to support positive effects of milk proteins in improving and/or maintaining cardiovascular health. However, the variable quality of the studies that produced this evidence, and the lack of robust, randomised controlled intervention trials, undermines the formulation of firm conclusions on the potential benefits of milk proteins and peptides on vascular health.

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Section: á a Fekete Et Almentioning

confidence: 75%

Section: Discussionmentioning

confidence: 99%

Section: Effects Of Whey and Whey-derived Peptides On Blood Pressurementioning

confidence: 99%

Section: á a Fekete Et Almentioning

confidence: 99%

See 2 more Smart Citations

The impact of milk proteins and peptides on blood pressure and vascular function: a review of evidence from human intervention studies

2013

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“…Arterial stiffness is an independent predictor of cardiovascular morbidity and mortality and has been associated with hypertension (Boutouyrie et al, 2002). Earlier studies have suggested that milk tripeptides may improve arterial stiffness (Jauhiainen et al, 2007a) and vascular endothelial function in hypertensive subjects (Hirota et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Long-term intervention with Lactobacillus helveticus fermented milk reduces augmentation index in hypertensive subjects

et al. 2010

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Background: The milk casein-derived biologically active tripeptides, isoleucyl-prolyl-proline (Ile-Pro-Pro) and valyl-prolyl-proline (Val-Pro-Pro), have documented antihypertensive effect probably related to reduced angiotensin formation. It has been suggested that these tripeptides may reduce arterial stiffness and improve endothelial function. Our aim was to evaluate whether the milk-based drink containing Ile-Pro-Pro and Val-Pro-Pro influence arterial stiffness, measured as augmentation index (AIx), and endothelial function in man. Methods: In a double-blind parallel group intervention study, 89 hypertensive subjects received daily peptide milk containing a low dose of tripeptides (5 mg/day) for 12 weeks and a high dose (50 mg/day) for the following 12 weeks, or a placebo milk drink to titrate the dose-response effect. Arterial stiffness was assessed by pulse wave analysis at the beginning and end of each intervention period. Endothelial function was tested by examining pulse wave reflection response to sublingual nitroglycerin and salbutamol inhalation. Blood pressure was measured by using office and 24-h ambulatory blood pressure measurement. Results: At the end of the second intervention period, AIx decreased significantly in the peptide group compared with the placebo group (peptide group À1.53% (95% confidence interval (CI) À2.95 to À0.12), placebo group 1.20% (95% CI 0.09-2.32), P ¼ 0 Á 013). No change in endothelial function index was observed (peptide group 0.02 (95% CI À0.06 to 0.08), placebo group 0.04 (95% CI À0.04 to 0.12), P ¼ 0.85). There were no statistically significant differences between the effects of the peptide and placebo treatment on office and 24-h ambulatory blood pressure. Conclusions: Long-term treatment with Lactobacillus helveticus-fermented milk containing bioactive peptides reduces arterial stiffness expressed as AIx in hypertensive subjects.

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Fermented milk for hypertension

Usinger

Reimer

Ibsen

2012

Cochrane Database of Systematic Reviews

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Lactobacillus helveticus fermented milk reduces arterial stiffness in hypertensive subjects

Cited by 52 publications

References 17 publications

The impact of milk proteins and peptides on blood pressure and vascular function: a review of evidence from human intervention studies

The impact of milk proteins and peptides on blood pressure and vascular function: a review of evidence from human intervention studies

Long-term intervention with Lactobacillus helveticus fermented milk reduces augmentation index in hypertensive subjects

Fermented milk for hypertension

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