Blood Pressure Lowering Effect of Fermented Milk Products

Year 2018, Volume: 16 Issue: 1, 67 - 77, 23.04.2018

Mohamed H. Abd El-salam Safinaz El-shibiny

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.

Keywords

Fermented milks, Hypertension, Calcium, ACE-inhibitory peptides, γ-Aminobutyric acid

Fermente Süt Ürünlerinin Kan Basıncını Düşürücü Etkisi

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.

Keywords

Fermente sütler, Hipertansiyon, Kalsiyum, ACE-inhibitörü peptitler, γ-aminobütirik asit

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