Dairy peptides could help decrease blood pressure

30/08/05 Dairy peptides are effective in the reduction of systolic blood pressure (SBP) after three and six weeks of consumption, according to a new study published this month in the British Journal of Nutrition. The authors of the paper conclude that a functional food, enriched with the dairy peptides tested in the study, could assist in the prevention of hypertension in people with blood pressure that is above normal.

The single blinded, placebo controlled study was conducted amongst 131 subjects with high-normal blood pressure or mild hypertension, to investigate the efficacy of hydrolised casein containing two dairy peptides, Isoleucine-Proline-Proline (IPP) and Valine-Proline-Proline (VPP), in reducing blood pressure. This active ingredient, known as AmealPeptideTM,is added to a new mini drink launched under the Flora/ Becel pro.activ brand, targeted at people following a healthy diet to control their blood pressure.

Hypertension, or high blood pressure, is an established independent risk factor for coronary heart disease (CHD), heart and kidney failure, and stroke and small reductions in blood pressure can have significant benefits at a population level. Studies have shown that small decreases in SBP (3-5 mmHg), are associated with a decrease in the risk for stroke of around 15 percent and coronary heart disease of around 10 percent.

The study demonstrated that volunteers consuming a daily dose of IPP and VPP of 1.8, 2.5 or 3.6mg experienced a dose dependent decrease in SBP compared to placebo. In subjects receiving 1.8mg of IPP and VPP, a significant decrease in SBP was observed at six weeks, and in subjects receiving either 2.5 or 3.6mg, a significant decrease in SBP was recorded at both three and six weeks. The antihypertensive effect was greater in subjects with mild hypertension than in subjects with high normal blood pressure.

"The results of this study further expand the base of clinical evidence on the effects of dairy peptides, and IPP and VPP in particular, on blood pressure ", comments Seiichi Mizuno, lead investigator of the study." This study demonstrates that a functional food containing IPP and VPP as an active ingredient could help to prevent hypertension in people with a blood pressure above normal. "

Unilever has launched Becel pro.activ blood pressure mini-drink, which contains AmealPeptideTM, which is a hydrolysed casein containing the dairy peptides IPP and VPP.

Over 20 human clinical trials with dairy peptides conducted over the past 10 years have demonstrated a blood pressure lowering effect for dairy drinks containing IPP & VPP. 1,9-24 European studies have shown reductions of up to 7mmHg for systolic and 4 mmHg for diastolic blood pressure.

It is believed that dairy peptides work by inhibiting the action of angiotensin-converting enzyme (ACE).24 When ACE is inhibited, the formation of angiotensin II is reduced, vasoconstriction is less and blood pressure is lowered. It has long been known that inhibition of ACE can lead to blood pressure reduction.

The Becel pro.activ blood pressure mini-drink is intended for use by people who want to follow a healthy diet and lifestyle to control their blood pressure. This is typically people who have high normal to mild hypertension but who are not on medication, Becel pro.activ blood pressure mini drink should be seen as part of a healthy diet and not as a substitute for one. It is not designed to be a replacement for blood pressure medication.

The study was a randomised, single blinded, placebo controlled study conducted over an 8 week period, consisting of a two week pre-treatment period and a 6 week treatment period. Subjects ingested two tablets containing 0, 1.8, 2.5 or 3.6mg of IPP and VPP at breakfast for 6 weeks. Measurements of blood pressure, pulse rate, body weight, standing height and a medical examination were performed at -2, 0, 3 and 6 weeks.

A significant decrease in SBP (- 5.8 mmHg) was observed in the group receiving 1.8 mg of VPP and IPP at 6 weeks (P<0.01) when compared to the value at week 0. Significant decreases were also observed in the groups receiving 2.5 mg and 3.6mg at 3 weeks (- 3.4 and - 4.1 mmHg, P<0.05 and P<0.05) and 6 weeks (- 6.2 and - 9.3 mmHg, P<0.001 and P<0.0001) when compared to the value at week 0. A significant difference between the placebo group and the peptide group was observed at a dosage of 3.6 mg (P<0.001).

Dairy peptides are small peptides that are formed when casein (milk protein) is broken down into smaller pieces. IPP and VPP are two such peptides, and can be manufactured using a naturally obtained enzyme preparation to break casein down into hydrolysed casein powder. They can also be made by fermentation, where, instead of an enzyme preparation being used to break down the milk protein, lactic acid bacteria are used instead. Today's study tested IPP and VPP manufactured using the enzyme preparation, or Aspergillus oryzae protease.

Blood pressure level is optimal if systolic blood pressure is lower than 120mmHg and diastolic blood pressure is lower than 80mmhg. Hypertension is defined as a systolic blood pressure level higher than 140 mmHg and / or a diastolic blood pressure higher than 90mmHg.

AmealPeptide™ is a trademark of and Becel pro.activ blood pressure minidrink is manufactured under license from Calpis Co., Ltd. Japan.

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