Milk Products Containing Bioactive Tripeptides Have an Antihypertensive Effect in Double Transgenic Rats (dTGR) Harbouring Human Renin and Human Angiotensinogen Genes

Abstract

Tripeptides isoleucyl-prolyl-proline (IPP) and valyl-prolyl-proline (VPP) act as ACE inhibitors in vitro. Double transgenic rats (dTGR) harbouring human renin and human angiotensinogen genes develop malignant hypertension due to increased angiotensin II formation. The present study was aimed to evaluate possible antihypertensive effect of IPP and VPP in this severe model. Four-week-old dTGR were randomized in three groups to receive: (1) water (control), (2) fermented milk containing IPP and VPP, and (3) IPP and VPP dissolved in water for three weeks. Fermented milk, but not peptides in water, attenuated the development of hypertension in dTGR by 19 mmHg versus the control group (P = .023). In vitro vascular function tests showed that high concentrations of the peptides evinced ACE inhibitory properties. In other hypertension related variables, no significant differences between the treatment groups were found. In conclusion, fermented milk product containing IPP and VPP prevents development of malignant hypertension in an animal model.

Antihypertensive Peptides from Food Proteins

“…There was no effect on BP reported from a group receiving the peptides dissolved in water, despite the higher intake level of peptides. The authors concluded that the reported antihypertensive effect of the fermented milk product can not be explained solely by the Ile-Pro-Pro and Val-Pro-Pro supplements and suggested that a combination of factors such as calcium and potassium content, and less sodium may have contributed to the observed hypotensive effect [95].…”

Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9

“…Some L. helveticus strains, such as CP790, LBK16H, R211, R389, LMG11474, CHCC641, and CCCH637, have been used in the production of antihypertensive-fermented milk foods (López-Fandi o et al, 2006). Up to the present, the most characterized ACEI peptides found in fermented milk products and hydrolysates are IPP and VPP, which have been shown to be hypertensive in both humans (Ishida et al, 2011;Nakamura et al, 2011;Cicero et al, 2013) and rats (Sipola et al, 2001(Sipola et al, , 2002Jauhiainen et al, 2010b). The ability of individuals L. helveticus to produce antihypertensive peptides is most likely related to the completeness and efficiency of their proteolytic system (Griffiths and Tellez, 2013).…”

Lingonberry juice improves endothelium-dependent vasodilatation of mesenteric arteries in spontaneously hypertensive rats in a long-term intervention

“…Endothelial dysfunction is characterized by impaired NO bioavailability, as a consequence of either reduced production or increased metabolism of NO. This may lead to impaired endothelium-dependent relaxation, which has been described in hypertensive humans (Versari, Daghini, Virdis, Ghiadoni, & Taddei, 2009) and in several animal models of hypertension (Bagnost et al, 2008;Jauhiainen et al, 2010;Jä kä lä , Hakala, Turpeinen, Korpela, & Vapaatalo, 2009a;Jä kä lä et al, 2009b;Ketonen, Shi, Martonen, & Mervaala, 2010;Sipola et al, 2002).…”