Lactobacillus helveticus Fermented Milk Lowers Blood Pressure in Hypertensive Subjects in 24-h Ambulatory Blood Pressure Measurement

• Published in: American journal of hypertension Vol. 18; no. 12; pp. 1600 - 1605
• Main Authors: Jauhiainen, Tiina, Vapaatalo, Heikki, Poussa, Tuija, Kyrönpalo, Sinikka, Rasmussen, Martin, Korpela, Riitta
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.12.2005; Oxford University Press; Elsevier Science
• Subjects: ambulatory blood pressure measurement; Analysis of Variance; Animals; Arterial hypertension. Arterial hypotension; Biological and medical sciences; Biologically active tripeptides; Blood and lymphatic vessels; Blood Pressure - drug effects; Blood Pressure Monitoring, Ambulatory; Cardiology. Vascular system; Circadian Rhythm; Clinical manifestations. Epidemiology. Investigative techniques. Etiology; Double-Blind Method; Female; Fermentation; fermented milk; Fundamental and applied biological sciences. Psychology; Hemodynamics. Rheology; Humans; hypertension; Hypertension - diet therapy; Lactobacillus helveticus; Male; Medical sciences; Milk - chemistry; Milk - metabolism; Milk - microbiology; Milk Proteins - administration & dosage; Milk Proteins - metabolism; Office Visits; Oligopeptides - administration & dosage; Vertebrates: cardiovascular system; Biologically active tripeptides; ambulatory blood pressure measurement; Lactobacillus helveticus; hypertension; fermented milk; Human; Hypertension; Cardiovascular disease; Arterial pressure; Blood pressure; Ambulatory; Pressure measurement
• ISSN: 0895-7061; 1879-1905; 1941-7225
• DOI: 10.1016/j.amjhyper.2005.06.006

The present study was carried out to evaluate the blood pressure (BP)-lowering effect and the safety aspects of Lactobacillus helveticus LBK-16H fermented milk with high tripeptide doses on hypertensive subjects using 24-h ambulatory measurements (ABPM). In a randomized, double blinded placebo-controlled parallel group study, 94 hypertensive patients not receiving any drug treatment were given 150 mL twice daily of either L. helveticus LBK-16H fermented milk with a high concentration of tripeptides (Ile-Pro-Pro 7.5 mg/100 g and Val-Pro-Pro 10 mg/100 g) or a control product, for 10 weeks after a 4-week run-in period. Twenty-four-hour ABPM were taken at the beginning and at the end of the intervention period. The average baseline systolic and diastolic BP values were 132.6 ± 9.9/83.0 ± 8.0 mm Hg in the L. helveticus group and 130.3 ± 9.6 /80.2 ± 7.0 mm Hg in the control group. There was a mean difference of −4.1 ± 0.9 mm Hg in systolic ( P = .001) and a −1.8 ± 0.7 mm Hg in diastolic BP ( P = .048) between the L. helveticus group and the control group. There was no difference in the sum of the adverse events ( P = .820). Lactobacillus helveticus LBK-16H fermented milk containing bioactive peptides, in daily use, does have a BP-lowering effect in hypertensive subjects and is thus a potential for the dietary treatment of hypertension.