Effects of Peptides Derived From Fermented Milk on Blood Pressure Regulation System in Healthy Volunteers.

• Status: Terminated
• Trial end date: 2005-11-01
• Target enrollment: 0
• Participant gender: Male

Summary

Several milk proteins are precursors of peptides, released during fermentation, which possess various biochemical and physiological properties. Among them, some peptides have been reported to inhibit angiotensin-converting enzyme (ACE) in vitro (an enzyme implicated in blood pressure regulation) and to lower blood pressure (BP). in hypertensive rats and in a small sample of patients with hypertension. One possible mechanism for the BP lowering effect is inhibition of ACE. Prior investigating BP lowering effect of these peptides in a large cohort of hypertensive patients, it is necessary to assess in depth their potency to inhibit ACE in vivo in humans and to compare it to that induced by a well-known ACE inhibitor.

• Phase: Phase 1
• Accepts Healthy Volunteers?: Accepts Healthy Volunteers

Details

• Lead Sponsor: Assistance Publique - Hôpitaux de Paris
• Collaborator: Danone Institute International
• Treatments: Angiotensin-Converting Enzyme Inhibitors

Criteria

Inclusion Criteria:

• Healthy male volunteers

• aged between 18 and 35 years

• informed written consent