Milk proteins and hypertension


Unal G. , Akalin A. S.

AGRO FOOD INDUSTRY HI-TECH, vol.17, no.6, pp.52-55, 2006 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 6
  • Publication Date: 2006
  • Title of Journal : AGRO FOOD INDUSTRY HI-TECH
  • Page Numbers: pp.52-55

Abstract

Hypertension has an important role in cardiovascular diseases, including coronary heart disease, peripheral arterial disease and stroke. Angiotensin converting enzyme (ACE) is effective in the regulation of blood pressure because it catalyzes the formation of the potent vasopressor angiotensin II from angiotensin I. Therefore, inhibition of this enzyme can generate an antihypertensive effect. Milk proteins are precursors of antihypertensive peptides which were also identified from fermented milks and cheeses. However it is necessary to study the mechanism of the antihypertensive effect in vivo. This paper has focussed on production of ACE inhibitory peptides and antihypertensive effects of milk protein hydrolysates and dairy products. Clinical trials in hypertensive animals and humans indicate that these hydrolysates and peptides derived from milk protein can cause a significant reduction in hypertension. So they can be named as functional food ingredients due to their reducing effects of risk of hypertension. Finally, there is the possibility of pharmaceutical and commercial use of the antihypertensive peptides because of their mild effect and safety within the human body.