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Antihypertensive peptides derived from milk proteins.

N Yamamoto1, T Takano

  • 1Calpis Co., Ltd., R & D Center, Fuchinobe, Sagamihara-shi, Kanagawa, Japan.

Die Nahrung
|July 10, 1999
PubMed
Summary

Milk-derived peptides show potential for lowering blood pressure. This review explores angiotensin I-converting enzyme inhibitory peptides from milk proteins, highlighting their antihypertensive effects and suitability for functional foods.

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Area of Science:

  • Biochemistry
  • Food Science
  • Pharmacology

Background:

  • Milk proteins, particularly casein, are a source of bioactive peptides.
  • Angiotensin I-converting enzyme (ACE) plays a key role in blood pressure regulation.
  • ACE inhibitory peptides can exert antihypertensive effects.

Purpose of the Study:

  • To review ACE inhibitory peptides derived from milk proteins.
  • To discuss factors influencing the antihypertensive effects of these peptides.
  • To explore the potential of these peptides in functional foods.

Main Methods:

  • Review of scientific literature on milk-derived ACE inhibitory peptides.
  • Analysis of peptides obtained through enzymatic hydrolysis and lactic acid fermentation.

Related Experiment Videos

  • Examination of studies on antihypertensive effects in animal models and humans.

    • Main Results:

    • Various ACE inhibitory peptides are derived from milk casein.
    • Some peptides demonstrate significant antihypertensive effects in spontaneously hypertensive rats.
    • Fermented milk products with ACE inhibitory activity have shown blood pressure reduction in hypertensive individuals.

    Conclusions:

    • Milk-derived peptides, especially from casein, are promising for managing hypertension.
    • Understanding the factors influencing peptide activity is crucial for efficacy.
    • Bioactive peptides from milk hold potential for development into functional foods for cardiovascular health.