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Effects of fermented milk peptides supplement on blood pressure and vascular function in spontaneously hypertensive rats

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Abstract

This study investigated the effects of fermented milk peptides (FMP) in spontaneously hypertensive rats (SHR). Systolic blood pressure (SBP) and the angiotensin-converting 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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Authors and Affiliations

  1. Department of Medical Nutrition Graduate School of East-West Medical Science, Kyung Hee University, Youngin, Gyeonggi, 446-701, Korea

    Sung Min Kim & Ryowon Choue

  2. Department of Oriental Medical Food and Nutrition, Semyung University, Jecheon, Chungbuk, 390-711, Korea

    Soojin Park

  3. Institute of Clinical Nutrition, Kyung Hee University, Seoul, 130-701, Korea

    Ryowon Choue

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  1. Sung Min Kim
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  2. Soojin Park
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  3. Ryowon Choue
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Correspondence to Ryowon Choue.

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Kim, S.M., Park, S. & Choue, R. Effects of fermented milk peptides supplement on blood pressure and vascular function in spontaneously hypertensive rats. Food Sci Biotechnol 19, 1409–1413 (2010). https://doi.org/10.1007/s10068-010-0201-0

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