Biological effects of casein-derived tripeptide powders are not affected by fermentation process

详细信息    查看全文

• 作者：Pauliina Jä ; kä ; lä ; Anu M. Turpeinen ; Kirsi Rajakari ; Riitta Korpela ; Heikki Vapaatalo
• 刊名：International Dairy Journal
• 出版年：2010
• 出版时间：May 2010
• 年：2010
• 卷：20
• 期：5
• 页码：366-370
• 全文大小：344 K

文摘

Milk casein-derived biologically active tripeptides isoleucine–proline–proline and valine–proline–proline have shown antihypertensive effects both in animal and clinical studies. Contradictory findings from clinical intervention studies may be related to different manufacturing processes. The present study aimed to compare cardiovascular effects of two different tripeptide powders in spontaneously hypertensive rat (SHR). Rats received tripeptide powders produced either by Lactobacillus helveticus fermentation (A) or Lb. helveticus plus proline specific endoprotease (B) in drinking fluid for 8 weeks. Systolic blood pressure was recorded weekly. At the end, blood and tissue samples were collected and arterial responses studied. Blood pressure was 13.6 and 14.2 mmHg lower in the groups A and B, respectively, versus the water group (P < 0.01). Vascular responses of aorta and mesenteric artery did not differ between the groups. Both tripeptide products increased urinary cGMP (P < 0.001) and decreased albumin (P < 0.05). The fermentation process did not influence the cardiovascular effects of the tripeptide powders.