Effects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects

T. Jauhiainen, L. Niittynen, Matej Orešič, S. Järvenpää, T. P. Hiltunen, M. Rönnback, H. Vapaatalo, R. Korpela (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

Background/objectives:
Lactobacillus helveticus LBK-16H-fermented milk products containing tripeptides isoleucine-proline-proline and valine-proline-proline lower blood pressure in hypertensive subjects using office and home blood pressure registration. The present study was aimed to evaluate the effects of two doses of these lactotripeptides on 24-h ambulatory blood pressure and lipidomics profiles in mildly hypertensive subjects.

Subjects/methods:
In a randomized, double-blind, placebo-controlled parallel group study, 89 mildly hypertensive subjects ingested, after a 1-month run-in period, a fermented milk drink with 5 mg per day of lactotripeptides during 3 months, and a milk drink with 50 mg per day of lactotripeptides for the following 3 months, or a placebo milk drink without lactotripeptides. Ambulatory blood pressure (24 h) was recorded at baseline and at the end of the intervention periods. Lipidomics profiles were characterized before and after the 6-month intervention.

Results:
After the second intervention period (50 mg per day of lactotripeptides), systolic and diastolic 24-h blood pressures decreased significantly in the peptide, but not in the placebo group. However, the treatment effects −2.6 mm Hg (95% confidence interval (CI): −5.7 to 0.4) in systolic and −1.3 mm Hg (95% CI: −3.4 to 0.8) in diastolic blood pressure did not reach statistic significance. Ingestion of 5 mg per day of lactotripeptides for 3 months did not lower blood pressure. The peptide group was dominated by decrease in multiple phospholipids (PL).

Conclusions:
Ingestion of fermented milk with daily dose of 50 mg of lactotripeptides appears to lower elevated blood pressure slightly from the baseline, but not significantly compared with the placebo group and to induce significant decreases in multiple PL.
Original languageEnglish
Pages (from-to)843-849
JournalEuropean Journal of Clinical Nutrition
Volume66
Issue number7
DOIs
Publication statusPublished - 2012
MoE publication typeA1 Journal article-refereed

Fingerprint

Blood Pressure
valyl-prolyl-proline
Milk
Placebos
isoleucyl-prolyl-proline
Phospholipids
Eating
Lactobacillus helveticus
Cultured Milk Products
Confidence Intervals
Peptides

Keywords

  • lactotripeptides
  • lipidomics
  • hypertension
  • blood pressure
  • 24-h ambulatory blood pressure measurement

Cite this

Jauhiainen, T., Niittynen, L., Orešič, M., Järvenpää, S., Hiltunen, T. P., Rönnback, M., ... Korpela, R. (2012). Effects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects. European Journal of Clinical Nutrition, 66(7), 843-849. https://doi.org/10.1038/ejcn.2012.44
Jauhiainen, T. ; Niittynen, L. ; Orešič, Matej ; Järvenpää, S. ; Hiltunen, T. P. ; Rönnback, M. ; Vapaatalo, H. ; Korpela, R. / Effects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects. In: European Journal of Clinical Nutrition. 2012 ; Vol. 66, No. 7. pp. 843-849.
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abstract = "Background/objectives:Lactobacillus helveticus LBK-16H-fermented milk products containing tripeptides isoleucine-proline-proline and valine-proline-proline lower blood pressure in hypertensive subjects using office and home blood pressure registration. The present study was aimed to evaluate the effects of two doses of these lactotripeptides on 24-h ambulatory blood pressure and lipidomics profiles in mildly hypertensive subjects.Subjects/methods:In a randomized, double-blind, placebo-controlled parallel group study, 89 mildly hypertensive subjects ingested, after a 1-month run-in period, a fermented milk drink with 5 mg per day of lactotripeptides during 3 months, and a milk drink with 50 mg per day of lactotripeptides for the following 3 months, or a placebo milk drink without lactotripeptides. Ambulatory blood pressure (24 h) was recorded at baseline and at the end of the intervention periods. Lipidomics profiles were characterized before and after the 6-month intervention.Results:After the second intervention period (50 mg per day of lactotripeptides), systolic and diastolic 24-h blood pressures decreased significantly in the peptide, but not in the placebo group. However, the treatment effects −2.6 mm Hg (95{\%} confidence interval (CI): −5.7 to 0.4) in systolic and −1.3 mm Hg (95{\%} CI: −3.4 to 0.8) in diastolic blood pressure did not reach statistic significance. Ingestion of 5 mg per day of lactotripeptides for 3 months did not lower blood pressure. The peptide group was dominated by decrease in multiple phospholipids (PL).Conclusions:Ingestion of fermented milk with daily dose of 50 mg of lactotripeptides appears to lower elevated blood pressure slightly from the baseline, but not significantly compared with the placebo group and to induce significant decreases in multiple PL.",
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Jauhiainen, T, Niittynen, L, Orešič, M, Järvenpää, S, Hiltunen, TP, Rönnback, M, Vapaatalo, H & Korpela, R 2012, 'Effects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects', European Journal of Clinical Nutrition, vol. 66, no. 7, pp. 843-849. https://doi.org/10.1038/ejcn.2012.44

Effects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects. / Jauhiainen, T.; Niittynen, L.; Orešič, Matej; Järvenpää, S.; Hiltunen, T. P.; Rönnback, M.; Vapaatalo, H.; Korpela, R. (Corresponding Author).

In: European Journal of Clinical Nutrition, Vol. 66, No. 7, 2012, p. 843-849.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects

AU - Jauhiainen, T.

AU - Niittynen, L.

AU - Orešič, Matej

AU - Järvenpää, S.

AU - Hiltunen, T. P.

AU - Rönnback, M.

AU - Vapaatalo, H.

AU - Korpela, R.

PY - 2012

Y1 - 2012

N2 - Background/objectives:Lactobacillus helveticus LBK-16H-fermented milk products containing tripeptides isoleucine-proline-proline and valine-proline-proline lower blood pressure in hypertensive subjects using office and home blood pressure registration. The present study was aimed to evaluate the effects of two doses of these lactotripeptides on 24-h ambulatory blood pressure and lipidomics profiles in mildly hypertensive subjects.Subjects/methods:In a randomized, double-blind, placebo-controlled parallel group study, 89 mildly hypertensive subjects ingested, after a 1-month run-in period, a fermented milk drink with 5 mg per day of lactotripeptides during 3 months, and a milk drink with 50 mg per day of lactotripeptides for the following 3 months, or a placebo milk drink without lactotripeptides. Ambulatory blood pressure (24 h) was recorded at baseline and at the end of the intervention periods. Lipidomics profiles were characterized before and after the 6-month intervention.Results:After the second intervention period (50 mg per day of lactotripeptides), systolic and diastolic 24-h blood pressures decreased significantly in the peptide, but not in the placebo group. However, the treatment effects −2.6 mm Hg (95% confidence interval (CI): −5.7 to 0.4) in systolic and −1.3 mm Hg (95% CI: −3.4 to 0.8) in diastolic blood pressure did not reach statistic significance. Ingestion of 5 mg per day of lactotripeptides for 3 months did not lower blood pressure. The peptide group was dominated by decrease in multiple phospholipids (PL).Conclusions:Ingestion of fermented milk with daily dose of 50 mg of lactotripeptides appears to lower elevated blood pressure slightly from the baseline, but not significantly compared with the placebo group and to induce significant decreases in multiple PL.

AB - Background/objectives:Lactobacillus helveticus LBK-16H-fermented milk products containing tripeptides isoleucine-proline-proline and valine-proline-proline lower blood pressure in hypertensive subjects using office and home blood pressure registration. The present study was aimed to evaluate the effects of two doses of these lactotripeptides on 24-h ambulatory blood pressure and lipidomics profiles in mildly hypertensive subjects.Subjects/methods:In a randomized, double-blind, placebo-controlled parallel group study, 89 mildly hypertensive subjects ingested, after a 1-month run-in period, a fermented milk drink with 5 mg per day of lactotripeptides during 3 months, and a milk drink with 50 mg per day of lactotripeptides for the following 3 months, or a placebo milk drink without lactotripeptides. Ambulatory blood pressure (24 h) was recorded at baseline and at the end of the intervention periods. Lipidomics profiles were characterized before and after the 6-month intervention.Results:After the second intervention period (50 mg per day of lactotripeptides), systolic and diastolic 24-h blood pressures decreased significantly in the peptide, but not in the placebo group. However, the treatment effects −2.6 mm Hg (95% confidence interval (CI): −5.7 to 0.4) in systolic and −1.3 mm Hg (95% CI: −3.4 to 0.8) in diastolic blood pressure did not reach statistic significance. Ingestion of 5 mg per day of lactotripeptides for 3 months did not lower blood pressure. The peptide group was dominated by decrease in multiple phospholipids (PL).Conclusions:Ingestion of fermented milk with daily dose of 50 mg of lactotripeptides appears to lower elevated blood pressure slightly from the baseline, but not significantly compared with the placebo group and to induce significant decreases in multiple PL.

KW - lactotripeptides

KW - lipidomics

KW - hypertension

KW - blood pressure

KW - 24-h ambulatory blood pressure measurement

U2 - 10.1038/ejcn.2012.44

DO - 10.1038/ejcn.2012.44

M3 - Article

VL - 66

SP - 843

EP - 849

JO - European Journal of Clinical Nutrition

JF - European Journal of Clinical Nutrition

SN - 0954-3007

IS - 7

ER -