Lactobacillus helveticus fermented milk reduces arterial stiffness in hypertensive subjects

被引：49

作者：

Jauhiainena, T.

Ronnback, M.

Vapaatalo, H.

Wuolle, K.

Kautiainen, H.

Korpela, R. ^{[1
]}

机构：

[1] Univ Helsinki, Inst Biomed Pharmacol, Helsinki, Finland

[2] Valio Ltd Res & Dev, Helsinki, Finland

[3] Univ Helsinki, Folkhalsan Res Ctr, Helsinki, Finland

[4] Reumatism Fdn, Heinola, Finland

来源：

INTERNATIONAL DAIRY JOURNAL | 2007年 / 17卷 / 10期

关键词：

arterial stiffness; AASI; hypertension; ambulatory blood pressure measurement; biologically active tripeptides; Lactobacillus helveticus;

D O I：

10.1016/j.idairyj.2007.03.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study evaluated the 10-week-treatment effect of Lactobacillus helveticus fermented milk containing the tripeptides isoleucyl-prolyl-proline (lie-Pro-Pro) and valyl-prolyl-proline (Val-Pro-Pro) on ambulatory arterial stiffness index (AASI) by using the ambulatory 24-h blood pressure registration. The AASI improved significantly in the peptide milk group (p = 0.043), but not in the placebo group (p = 0.47), suggesting a mechanism for the antihypertensive effects of these peptides. (c) 2007 Elsevier Ltd. All rights reserved.

引用

收藏

页码：1209 / 1211

页数：3

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