Does fermented milk possess antihypertensive effect in humans?
The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However, fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure, and fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions of the peptides in fermented milk are discussed.
Usinger
Lotte
L
Department of Clinical Physiology and Nuclear Medicine, University Hospital Glostrup, Glostrup, Denmark. lotusi01@glo.regionh.dk
Ibsen
Hans
H
Jensen
Lars T
LT
D000959:Antihypertensive Agents / Q000493:pharmacokinetics / Q000627:therapeutic use; D001682:Biological Availability; D001794:Blood Pressure / Q000187:drug effects; D002986:Clinical Trials as Topic; D043302:Cultured Milk Products / Q000737:chemistry* / Q000378:metabolism; D006801:Humans; D006973:Hypertension / Q000178:diet therapy* / Q000503:physiopathology; D008894:Milk Proteins / Q000493:pharmacokinetics / Q000627:therapeutic use; D009842:Oligopeptides / Q000493:pharmacokinetics; D018847:Opioid Peptides / Q000494:pharmacology; D005680:gamma-Aminobutyric Acid / Q000494:pharmacology
D000959:Antihypertensive Agents; D008894:Milk Proteins; D009842:Oligopeptides; D018847:Opioid Peptides; D005680:gamma-Aminobutyric Acid