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Blood Pressure Lowering Effect of Fermented Milk Products

Year 2018, Volume: 16 Issue: 1, 67 - 77, 23.04.2018
https://doi.org/10.24323/akademik-gida.417892

Abstract

Hypertension (HTN) is a major risk factor for the development of cardiovascular
diseases. Therefore, there is a need to lower blood pressure (BP) to reduce the
risk of these degenerative diseases. Fermented milks contain several potential
factors that can lower BP including calcium and microbial metabolites
particularly the angiotension-converting enzyme (ACE) inhibitory peptides and
γ-aminobutyric acid.  Animal studies
clearly demonstrated the BP lowering effect of fermented milk while results
from clinical trials were controversial due to a large number of variables that
should be considered in clinical trials. An overview on the antihypertensive effect
of fermented milk products is presented and discussed in this review.

References

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Fermente Süt Ürünlerinin Kan Basıncını Düşürücü Etkisi

Year 2018, Volume: 16 Issue: 1, 67 - 77, 23.04.2018
https://doi.org/10.24323/akademik-gida.417892

Abstract

Hipertansiyon (HTN), kardiyovasküler
hastalıkların oluşumu için önemli bir risk faktörüdür. Bu nedenle, söz konusu
dejeneratif hastalıkların riskini azaltmak için kan basıncını düşürme ihtiyacı
vardır. Fermente edilmiş sütler, kalsiyum ve mikrobiyal metabolitler, özellikle
de anjiyotensin-dönüştüren enzim (ACE) inhibitörü peptitler ve
γ-aminobütirik
asit dahil olmak üzere, kan basıncını azaltabilen birkaç potansiyel faktör
içerir. Hayvan çalışmaları, fermente edilmiş sütün kan basıncını azaltma
etkisini açıkça gösterirken, klinik çalışmalarda elde edilen sonuçlar, klinik
çalışmalarda dikkate alınması gereken çok sayıda değişkenden dolayı
tartışmalıdır. Bu makalede fermente süt ürünlerinin antihipertansif etkisine
genel bir bakış sunulmakta ve tartışılmaktadır.

References

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  • [2] Hasan, D.M., Emeash, A.H., Mustafa, S.B., Abdelazim, G.E., El-din, A.A., 2014. Hypertension in Egypt: a systematic review. Current Hypertension Reviews 10: 134-41.
  • [3] Lawes, C.M., Vander Hoorn, S., Rodgers, A., 2008. International Society of Hypertension. Global burden of blood-pressure-related disease. Lancet 371: 1513–1518.
  • [4] Appel, L.J., Moore, T.J., Obarzanek, E., 1997. A clinical trial of the effects of dietary patterns on blood pressure. DASH Collaborative Research Group. New England Journal of Medicine 336: 1117–1124.
  • [5] Kris-Etherton, P.M., Grieger, J.A., Hilpert, K.F., West, S.G., 2009. Milk products, dietary patterns and blood pressure management. Journal of the American College of Nutrition 28: 103S–119S.
  • [6] Wang, L., Manson, J.A.E., Buring, J.E., Lee, I-M., Sesso, H.D., 2008. Dietary intake of dairy products, calcium, and vitamin D and the risk of hypertension in middle-aged and older women. Hypertension 51 1-7.
  • [7] Jauhiainen, T., Pilvi, T., Cheng, Z.J., Kautiainen, H., Müller, D.N., Vapaatalo, H. Korpela, R., Mervaala, E., 2010. Milk products containing bioactive tripeptides have an antihypertensive effect in double transgenic rats (dTGR) harbouring human renin and human angiotensinogen genes. Journal of Nutrition and Metabolism, Vol. 2010, Article ID 287030, 6 pages.
  • [8] Smith, T.M., Kolars, J.C., Savaiano, D.A., Levitt, M.D., 1985. Absorption of calcium from milk and yogurt. American Journal of Clinical Nutrition 42: 1197-1200.
  • [9] Jorde, R., Bønaa, K.H., 2000.Calcium from dairy products, vitamin D intake, and blood pressure: the Tromsø study. American Journal of Clinical Nutrition 71: 1530–1535.
  • [10] Green, J.H., Richards, J.K., Bunning, R.L.W., 2000. Blood pressure responses to high-calcium skim milk and potassium-enriched high-calcium skim milk. Journal of Hypertension 18: 1331–1339.
  • [11] Wang, H., Fox, C.S., Troy, L.M., Mckeown, N.M., Jacques, P.F., 2015. Longitudinal association of dairy consumption with the changes in blood pressure and the risk of incident hypertension: the Framingham Heart Study. British Journal of Nutrition 114: 1887–1899.
  • [12] Hilpert, K.F., West, S.G., Bagshaw, D.M., Fishell, V., Barnhart, L., Lefevre, M., Most, M.M., Zemel, M.B., Chow, M., Hinderliter, A.L., Kris-Etherton, P.M., 2009. Effects of dairy products on intracellular calcium and blood pressure in adults with essential hypertension. Journal of the American Collage of Nutrition 28: 142-149.
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  • [14] Pritchard, G.G., Coolbear, T., 1993. The physiology and biochemistry of the proteolytic system in lactic acid bacteria. FEMS Microbiology Reviews 12: 179–206.
  • [15] Pihlanto, A., 2013. Lactic fermentation and bioactive peptides. In: Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes (Ed. M. Kongo), pp 282-309. www.intechopen.com.
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  • [18] Muguerza, B., Ramos, M., Sánchez, E., Manso, M.A., Miguel, M., Aleixandre, A., Delgado, M.A., Recio, I., 2006. Antihypertensive activity of milk fermented by Enterococcus faecalis strains isolated from raw milk. International Dairy Journal 16: 61–69.
  • [19] Donkor, O.N., Henriksson, A., Vasiljevic, T., Shah, N.P., 2007. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Lait 86: 21-38.
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  • [21] Pihlanto, A., Virtanen, T., Korhonen, H., 2010. Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk. International Dairy Journal 20: 3–10.
  • [22] Gonzalez-Gonzalez, C.R., Tuohy, K.M., Jauregi, P., 2011. Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity. International Dairy Journal 21: 615-622.
  • [23] Ahtesh, F.B., Stojanovska, L., Mathai, M.L., Apostolopoulos, V. Mishra, V.K., 2016. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria. International Journal of Food Science & Technology 51: 865–874.
  • [24] Rasika, D.M.D., Ueda, T., Jayakody, L.N., Suriyagoda, L.D.B., Silva, K.F.S.T., Ando, S., Vidanarachchi, J.K., 2015. ACE-inhibitory activity of milk fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007. Journal of the National Science Foundation Sri Lanka 43: 141-151.
  • [25] Chen, Y., Li, C., Xue, J., Kwok L-Y., Yang, J., Zhang, H., Menghe, B., 2015. Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus. Journal of Dairy Science 98: 5113–5124.
  • [26] Sultan, S., Huma, N., Butt, M.S., Shahid, M., 2016. Antihypertensive and antioxidant potential of water soluble peptide fraction from different yoghurts. Journal of Food Processing and Preservation DOI: 10.1111/jfpp.12979.
  • [27] Leclerc, P-L., Gauthier, S.F., Bachelard, H., Santure, M., Roy, D., 2002. Antihypertensive activity of casein-enriched milk fermented by Lactobacillus helveticus. International Dairy Journal 12: 995–1004.
  • [28] Otte, J., Lenhard, L., Flambard, B., Sørensen, K.I., 2011. Influence of fermentation temperature and autolysis on ACE-inhibitory activity and peptide profiles of milk fermented by selected strains of Lactobacillus helveticus and Lactococcus lactis. International Dairy Journal 21: 229-238.
  • [29] Li, Y. Sadiq, F.A., Liu, T.J., JiCheng Chen, J-C., He, G-Q., 2015. Purification and identification of novel peptides with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Kluyveromyces marxianus. Journal of Functional Foods 16: 278-288.
  • [30] Nakamura Y., Yamamoto, N., Sakai, K., Okubo, A., Yamazaki, S., Takano, T., 1995. Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. Journal of Dairy Science 78: 777-783.
  • [31] Nakamura Y., Yamamoto, N., Sakai, K., Takano, T., 1995. Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme. Journal of Dairy Science 78: 1253-1257.
  • [32] Yamamoto, N., Maeno, M., Takano, T., 1999. Purification and characterization of an antihypertensive peptide from a yogurt-like product fermented by Lactobacillus helveticusCPN4. Journal of Dairy Science 82: 1388–1393.
  • [33] Ashar, M.N., Chand, R., 2004. Antihypertensive peptides purified from milks fermented with Lactobacillus delbrueckiissp. bulgaricus. Milchwissenschaft 59: 14–17.
  • [34] Quirós, A., Ramos, M., Muguerza, B., Delgado, M.A., Miguel, M., Aleixandre, A., Recio, I., 2007. Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis. International Dairy Journal 17: 33–41.
  • [35] Shuangquan, Tsuda, H., Miyamoto, T., 2008. Angiotensin I-converting enzyme inhibitory peptides in skim milk fermented with Lactobacillus helveticus130B4 from camel milk in Inner Mongolia, China. Journal of the Science of Food and Agriculture 88: 2688–2692.
  • [36] Chen, Y., Wang, Z., Chen, X. Liu, Y., Zhang, H., Sun, T., 2010. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare’s milk. Journal of Dairy Science 93: 884–892.
  • [37] Gonzalez-Gonzalez, C., Gibson,T., Jauregi, P., 2013. Novel probiotic-fermented milk with angiotensin I-converting enzyme inhibitory peptides produced by Bifidobacterium bifidum MF 20/5. International Journal of Food Microbiology 167 131–137.
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There are 62 citations in total.

Details

Primary Language English
Journal Section Review Papers
Authors

Mohamed H. Abd El-salam This is me 0000-0001-6729-8989

Safinaz El-shibiny This is me 0000-0001-6406-9646

Publication Date April 23, 2018
Submission Date November 7, 2017
Published in Issue Year 2018 Volume: 16 Issue: 1

Cite

APA Abd El-salam, M. H., & El-shibiny, S. (2018). Blood Pressure Lowering Effect of Fermented Milk Products. Akademik Gıda, 16(1), 67-77. https://doi.org/10.24323/akademik-gida.417892
AMA Abd El-salam MH, El-shibiny S. Blood Pressure Lowering Effect of Fermented Milk Products. Akademik Gıda. April 2018;16(1):67-77. doi:10.24323/akademik-gida.417892
Chicago Abd El-salam, Mohamed H., and Safinaz El-shibiny. “Blood Pressure Lowering Effect of Fermented Milk Products”. Akademik Gıda 16, no. 1 (April 2018): 67-77. https://doi.org/10.24323/akademik-gida.417892.
EndNote Abd El-salam MH, El-shibiny S (April 1, 2018) Blood Pressure Lowering Effect of Fermented Milk Products. Akademik Gıda 16 1 67–77.
IEEE M. H. Abd El-salam and S. El-shibiny, “Blood Pressure Lowering Effect of Fermented Milk Products”, Akademik Gıda, vol. 16, no. 1, pp. 67–77, 2018, doi: 10.24323/akademik-gida.417892.
ISNAD Abd El-salam, Mohamed H. - El-shibiny, Safinaz. “Blood Pressure Lowering Effect of Fermented Milk Products”. Akademik Gıda 16/1 (April 2018), 67-77. https://doi.org/10.24323/akademik-gida.417892.
JAMA Abd El-salam MH, El-shibiny S. Blood Pressure Lowering Effect of Fermented Milk Products. Akademik Gıda. 2018;16:67–77.
MLA Abd El-salam, Mohamed H. and Safinaz El-shibiny. “Blood Pressure Lowering Effect of Fermented Milk Products”. Akademik Gıda, vol. 16, no. 1, 2018, pp. 67-77, doi:10.24323/akademik-gida.417892.
Vancouver Abd El-salam MH, El-shibiny S. Blood Pressure Lowering Effect of Fermented Milk Products. Akademik Gıda. 2018;16(1):67-7.

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