Abstract
Dietary proteins possess a wide range of nutritional and functional properties. They are used as a source of energy and amino acids, which are needed for growth and development. Many dietary proteins, especially milk proteins, contain physiologically active peptides encrypted in the protein sequence. These peptides may be released during gastrointestinal digestion or food processing and once liberated, cause different physiological functions. Milk-derived bioactive peptides are shown to have antihypertensive, antimicrobial, immunomodulatory, antioxidative and mineral-binding properties. During the fermentation of milk with certain lactobacilli, two interesting tripeptides Ile-Pro-Pro and Val-Pro-Pro are released from casein to the final product. These lactotripeptides have attenuated the development of hypertension in several animal models and lowered blood pressure in clinical studies. They inhibit ACE in vitro at micromolar concentrations, protect endothelial function in vitro and reduce arterial stiffness in humans. Thus, milk as a traditional food product can after certain processing serve as a functional food and carry specific health-promoting effects, providing an option to control blood pressure.
Highlights
Hypertension affects up to 30% of the adult population in most countries [1]
The antihypertensive effect of milk casein-derived peptides was first demonstrated by casein hydrolysate formed by purified proteinase from L. helveticus CP790 and milk fermented with the same bacteria [46]
Some trials of long duration have reported blood pressure values during the intervention. When this data was gathered by Xu et al [68], no significant blood pressure lowering effect was seen after 2 weeks’ of intervention, but already after 4 weeks the systolic blood pressure (SBP) had decreased by 2.2 mmHg, which differed significantly from the baseline values
Summary
Hypertension affects up to 30% of the adult population in most countries [1] It is a known risk factor for cardiovascular diseases, including coronary heart disease, peripheral artery disease and Pharmaceuticals 2010, 3 stroke. Milk protein is cleaved to small peptide fragments during dairy processing or gastrointestinal digestion. These peptides have been shown to possess different physiological activities, such as antihypertensive, antimicrobial and immunomodulatory effects. By inhibiting ACE or by other, still poorly known mechanisms, milk-derived peptides have been shown to lower blood pressure in animal and clinical studies. In this review we give an overview of the milk-derived antihypertensive peptides, and based on animal and clinical studies, critically evaluate their usefulness in the prevention and treatment of hypertension
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