title: [Blood pressure lowering tripeptides derived from milk protein].
abstract: Fermentation of milk by the Lactobacillus helveticus LBK-16H or hydrolysis of casein by protease of Aspergillus oryzae generates the tripeptide casokinines Val-Pro-Pro and Ile-Pro-Pro. These peptides inhibit the kininase II (also known as Angiotensin Converting Enzyme, ACE). Daily intake of these peptides in sufficient amounts in milk, fruit vegetable drinks or pills slightly decreases the blood pressure in hypertensive patients. The currently available milk peptides decrease the blood pressure clearly less than the antihypertensive drugs. They can therefore merely be used for concomitant and safe lifestyle modification during prevention and therapy of hypertension.
authors.affiliation: Centre Hospitalier Universitaire Vaudois (CHUV), Lausanne, Switzerland. juerg.nussberger@chuv.ch
authors.forename: J
authors.initials: J
authors.lastname: Nussberger
mesh_terms: D019587:Dietary Supplements; D006801:Humans; D006973:Hypertension / Q000178:diet therapy* / Q000517:prevention & control*; D008894:Milk Proteins / Q000627:therapeutic use*; D010455:Peptides / Q000627:therapeutic use*
chemical_list: D008894:Milk Proteins; D010455:Peptides