[The antihypertensive effect of fermented milks].
There is a great variety of fermented milks containing lactic acid bacteria that present health-promoting properties. Milk proteins are hydrolyzed by the proteolytic system of these microorganisms producing peptides which may also perform other functions in vivo. These peptides are encrypted within the primary structure of proteins and can be released through food processing, either by milk fermentation or enzymatic hydrolysis during gastrointestinal transit. They perform different activities, since they act in the cardiovascular, digestive, endocrine, immune and nervous systems. Bioactive peptides that have an antihypertensive, antithrombotic, antioxidant and hypocholesterolemic effect on the cardiovascular system can reduce the risk factors for chronic disease manifestation and help improve human health. Most studied bioactive peptides are those which exert an antihypertensive effect by inhibiting the angiotensin-converting enzyme (ACE). Recently, the study of these peptides has focused on the implementation of tests to prove that they have an effect on health. This paper focuses on the production of ACEinhibitory antihypertensive peptides from fermented milks, its history, production and in vivo tests on rats and humans, on which its hypotensive effect has been shown.
División de Ciencias Biológicas y de la Salud, Departamento de Biotecnología, Unidad Iztapalapa, Universidad Autónoma Metropolitana, México, D. F., México. Electronic address: karinanatalydg@gmail.com.
Karina N
KN
Domínguez González
División de Ciencias Biológicas y de la Salud, Departamento de Biotecnología, Unidad Iztapalapa, Universidad Autónoma Metropolitana, México, D. F., México.
Alma E
AE
Cruz Guerrero
División de Ciencias Biológicas y de la Salud, Departamento de Ciencias de la Salud, Unidad Iztapalapa, Universidad Autónoma Metropolitana, México, D. F., México.
Humberto González
HG
Márquez
División de Ciencias Biológicas y de la Salud, Departamento de Biotecnología, Unidad Iztapalapa, Universidad Autónoma Metropolitana, México, D. F., México.
Lorena C
LC
Gómez Ruiz
División de Ciencias Biológicas y de la Salud, Departamento de Biotecnología, Unidad Iztapalapa, Universidad Autónoma Metropolitana, México, D. F., México; División de Ciencias Biológicas y de la Salud, Departamento de Ciencias de la Alimentación, Unidad Lerma, Universidad Autónoma Metropolitana, Lerma de Villada, Edo. de México, México.
Mariano
M
García-Garibay
División de Ciencias Biológicas y de la Salud, Departamento de Biotecnología, Unidad Iztapalapa, Universidad Autónoma Metropolitana, México, D. F., México.
Gabriela M
GM
Rodríguez Serrano
D000806:Angiotensin-Converting Enzyme Inhibitors / Q000302:isolation & purification; D000818:Animals; D001644:Bifidobacterium / Q000201:enzymology; D002417:Cattle; D043302:Cultured Milk Products / Q000201:enzymology / Q000382:microbiology; D006801:Humans; D006973:Hypertension / Q000178:diet therapy*; D007778:Lactobacillus / Q000201:enzymology; D017045:Lactococcus / Q000201:enzymology; D008894:Milk Proteins / Q000378:metabolism; D010455:Peptides / Q000493:pharmacokinetics / Q000494:pharmacology; D051381:Rats; D013291:Streptococcus / Q000201:enzymology
D000806:Angiotensin-Converting Enzyme Inhibitors; D008894:Milk Proteins; D010455:Peptides
Actividad antihipertensiva; Antihypertensive activity; Bacterias ácido lácticas; Bioactive peptides; Fermented milks; Leches fermentadas; Meta-analysis; Meta-análisis