The effect of a Lactobacillus helveticus LBK-16 H fermented milk on hypertension: a pilot study on humans

Abstract

A number of milk-derived peptides have a blood pressure lowering effect based on angiotensin I-converting enzyme (ACE) inhibitory activity. The aim of the present pilot study was to evaluate the effects of Lactobacillus helveticus LBK-16 H fermented milk on hypertension. Seventeen mildly hypertensive volunteers were studied. The study included a 4-week run-in period, 8 weeks of treatment and a 4-week follow-up period. The study group (mean blood pressure 148/94, SEM 4/2) received 150 ml per day of peptide sour milk, and the control group (mean blood pressure 148/93, SEM 5/1) received 150 ml of control sour milk. The peptide sour milk was fermented with L. helveticus LBK-16 H and contained bioactive tripeptides, isoleucyl-prolyl-proline and valyl-prolyl-proline, that were not present in the control milk. During the 8-week treatment period, blood pressure was reduced more in the test milk group than in the control group L. helveticus LBK-16 H fermented milk seems to be a possible means of supporting the treatment of hypertension.