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

Journal of Human Hypertension volume 22, pages 804–806 (2008)Cite this article

This study shows that consumption of fermented lactotripeptides (LTPs)-containing milk may have an acute daytime effect on blood pressure that appeared sustained with daily intake over a period of 4 weeks. Angiotensin 1-converting enzyme (ACE) inhibition by LTPs could not be confirmed in plasma.

The fermented milk-derived lactotripeptides (LTPs) isoleucyl-prolyl-proline and valine-prolyl-proline, are identified to help lower blood pressure by ACE inhibition. 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. It has been hypothesized that LTPs work through ACE inhibition and that pharmacological ACE inhibitors have immediate hypotensive effects after ingestion.

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Authors and Affiliations

  1. Unilever Food & Health Research Institute, Vlaardingen, The Netherlands

    K van der Zander, M Jäkel, V Bianco & M M G Koning

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  1. K van der Zander
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  2. M Jäkel
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  3. V Bianco
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  4. M M G Koning
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Correspondence to K van der Zander.

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Supplementary Information accompanies the paper on the Journal of Human Hypertension website (http://www.nature.com/jhh)

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van der Zander, K., Jäkel, M., Bianco, V. et al. Fermented lactotripeptides-containing milk lowers daytime blood pressure in high normal-to-mild hypertensive subjects. J Hum Hypertens 22, 804–806 (2008). https://doi.org/10.1038/jhh.2008.59

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