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KMID : 1007520100190051409
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Food Science and Biotechnology
2010 Volume.19 No. 5 p.1409 ~ p.1413
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Effects of Fermented Milk Peptides Supplement on Blood Pressure and Vascular Function in Spontaneously Hypertensive Rats
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Kim Sung-Min
Park Soo-Jin
Choue Ryo-Won
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Abstract
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This study investigated the effects of fermented milk peptides (FMP) in spontaneously hypertensive rats (SHR). Systolic blood pressure (SBP) and the angiotensinconverting enzyme (ACE) activity were significantly ameliorated in FMP (10 mg/kg BW/day) group compared to those of the skimmed milk or captopril (CAP, 50 mg/kg BW/day) groups, respectively. The higher plasma nitric oxide (NO) level and the reduced aortic thickness were found in the FMP and CAP groups versus those in the control group, respectively. In conclusion, fermented milk products containing tripeptides have been shown to be a well-tolerated dietary option against mild hypertension.
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KEYWORD
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fermented milk peptide, hypertension, blood pressure, angiotensin-converting enzyme, aortic thickness
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