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:
Participant gender:
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.