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Toshiaki Takano - One of the best experts on this subject based on the ideXlab platform.
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Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme
Journal of Dairy Science, 2010Co-Authors: Yasunori Nakamura, Kumi Sakai, Naoyuki Yamamoto, Toshiaki TakanoAbstract:This study reports the antihypertensive effect of orally administered doses of either Calpis Sour Milk or peptides (Val-Pro-Pro and Ile-Pro-Pro), which are inhibitors to angiotensin I-converting enzyme, isolated from the Sour Milk using strain SHR spontaneously hypertensive rats. Single oral administration of the Sour Milk (5 ml/kg of BW), corresponding inhibitory units of the peptides Val-Pro-Pro (.6 mg/kg of BW), or Ile-Pro-Pro (.3 mg/kg of BW) significantly decreased the systolic blood pressure from 6 to 8 h after administration. Blood pressure returned to the initial level at 24 h after administration. Antihypertensive activity of these two tripeptides was dose-dependent up to 5 mg/kg of BW. Conversely, the Sour Milk (25 ml/kg of BW) and mixed tripeptides (10 mg each of Val-Pro-Pro and Ile-Pro-Pro/kg of BW) did not change the systolic blood pressure of the normotensive strain WKY Wistar-Kyoto rats.
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antihypertensive peptides are present in aorta after oral administration of Sour Milk containing these peptides to spontaneously hypertensive rats
Journal of Nutrition, 1996Co-Authors: Osamu Masuda, Yasunori Nakamura, Toshiaki TakanoAbstract:Absorption of inhibitory peptides to angiotensin I-converting enzyme, L-valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyl-L-proline, was studied in spontaneously hypertensive rats and normotensive Wistar-Kyoto rats after an oral administration of Calpis Sour Milk, which contains these peptides. Six hours after the administration of Calpis Sour Milk or saline to spontaneously hypertensive rats or normotensive Wistar-Kyoto rats, the blood pressure was measured and rats were killed. Abdominal aorta, lung, kidney, heart and brain were excised, homogenized and solubilized by detergent treatments. Angiotensin I-converting enzyme activity in the solubilized fractions from the abdominal aorta was significantly lower in spontaneously hypertensive rats given the Sour Milk than in the rats given saline. L-Valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyl-L-proline were detected by HPLC in the heat-treated solubilized fraction from the abdominal aorta of spontaneously hypertensive rats given the Sour Milk. In contrast, the tripeptides were not detected in rats given saline, or in normotensive Wistar-Kyoto rats given the Sour Milk or saline. These data suggest that L-valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyl-L-proline in the Calpis Sour Milk are absorbed directly without being decomposed by digestive enzymes, reach the abdominal aorta, inhibit the angiotensin I-converting enzyme, and show antihypertensive effects in spontaneously hypertensive rats. .
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a placebo controlled study of the effect of Sour Milk on blood pressure in hypertensive subjects
The American Journal of Clinical Nutrition, 1996Co-Authors: Yoshiva Hata, Yasunori Nakamura, Minoru Yamamoto, Mitsuo Ohni, Kumiko Nakajima, Toshiaki TakanoAbstract:A placebo-controlled study was conducted to test the effect of Calpis (Calpis Food Industry Co, Ltd, Tokyo, Japan) Sour Milk, i.e., a Milk fermented with a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae, on the blood pressure of 30 elderly hypertensive patients, most of whom were taking antihypertensive medication. Subjects were randomly assigned to two groups. One group ingested daily 95 mL of the Sour Milk for 8 wk, and the other group ingested the same amount of artificially acidified Milk as a placebo for 8 wk. In the Sour-Milk group, systolic blood pressure decreased significantly 4 and 8 wk after ingestion, by 9.4 +/- 3.6 mm Hg (mean+/- SE, P < 0.05) and 14.1 +/- 3.1 mm Hg (P < 0.01), respectively. The diastolic blood pressure also decreased significantly, by 6.9 +/- 2.2 mm Hg (P < 0.01), by 8 wk after ingestion of the Sour Milk began. No significant changes in blood pressure were observed in the placebo group. The decrease in systolic and diastolic blood pressure in the Sour-Milk group tended to be greater than in the placebo group. No marked changes were observed in other indexes, including pulse rate, body weight, and blood serum variables in both groups.
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decrease of tissue angiotensin i converting enzyme activity upon feeding Sour Milk in spontaneously hypertensive rats
Bioscience Biotechnology and Biochemistry, 1996Co-Authors: Yasunori Nakamura, Osamu Masuda, Toshiaki TakanoAbstract:Blood pressure increases were inhibited by feeding a diet containing Sour Milk fermented by a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae to spontaneously hypertensive rats. In rats fed with the Sour Milk, the angiotensin I-converting enzyme activity of the aorta was significantly lower than that of rats fed with the control commercial diet.
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purification and characterization of angiotensin i converting enzyme inhibitors from Sour Milk
Journal of Dairy Science, 1995Co-Authors: Yasunori Nakamura, Kumi Sakai, Naoyuki Yamamoto, Akira Okubo, Sunao Yamazaki, Toshiaki TakanoAbstract:The inhibitory activity of angiotensin I-converting enzyme in Milk increased during fermentation with the Calpis Sour Milk starter containing Lactobacillus helveticus and Saccharomyces cerevisiae. Two kinds of peptides inhibitory to angiotensin I-converting enzyme were purified from the Sour Milk by using four-step HPLC. The amino acid sequences of these inhibitors were identified as Val-Pro-Pro and Ile-Pro-Pro. The concentrations of peptides providing 50% inhibition of angiotensin I-converting enzyme were 9 and 5 microM, respectively. Most of the inhibitory activity in Sour Milk was attributed to these two peptides.
Yasunori Nakamura - One of the best experts on this subject based on the ideXlab platform.
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Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme
Journal of Dairy Science, 2010Co-Authors: Yasunori Nakamura, Kumi Sakai, Naoyuki Yamamoto, Toshiaki TakanoAbstract:This study reports the antihypertensive effect of orally administered doses of either Calpis Sour Milk or peptides (Val-Pro-Pro and Ile-Pro-Pro), which are inhibitors to angiotensin I-converting enzyme, isolated from the Sour Milk using strain SHR spontaneously hypertensive rats. Single oral administration of the Sour Milk (5 ml/kg of BW), corresponding inhibitory units of the peptides Val-Pro-Pro (.6 mg/kg of BW), or Ile-Pro-Pro (.3 mg/kg of BW) significantly decreased the systolic blood pressure from 6 to 8 h after administration. Blood pressure returned to the initial level at 24 h after administration. Antihypertensive activity of these two tripeptides was dose-dependent up to 5 mg/kg of BW. Conversely, the Sour Milk (25 ml/kg of BW) and mixed tripeptides (10 mg each of Val-Pro-Pro and Ile-Pro-Pro/kg of BW) did not change the systolic blood pressure of the normotensive strain WKY Wistar-Kyoto rats.
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randomized controlled trial of Sour Milk on blood pressure in borderline hypertensive men
American Journal of Hypertension, 2004Co-Authors: Shunsaku Mizushima, Osamu Tochikubo, Yasunori Nakamura, Kenji Ohshige, Junko Watanabe, Maki Kimura, Takashi Kadowaki, Hirotsugu UeshimaAbstract:Abstract Background A double-blind randomized controlled trial was carried out to assess the effect of Sour Milk, containing two tripeptides (valine-proline-proline and isoleucine-proline-proline), on blood pressure (BP). Methods A total of 46 borderline hypertensive men aged 23 to 59 years were recruited at their workplace for this trial. Subjects were randomly allocated into two groups; Sour Milk drink group (S-group, n = 23) and placebo (acidified Milk) drink group (P-group, n = 23) for 4 weeks. Blood pressure was measured twice at each occasion by a physician, at the health center of the company, with a mercury at baseline, 2 and 4 weeks. Statistical analysis was performed by SPSS 10.0J. Results The S-group and P-group showed no significant difference in baseline systolic BP (mean [SD], S: 147.6 [9.6], P: 145.3 [13.0]) or diastolic BP (S: 95.3 [9.9], P: 91.5 [9.6]). In the S-group, change in systolic BP at 2 and 4 weeks were −4.3 mm Hg (95% confidence interval [CI] −8.3 to −0.4; P = .032) and −5.2 mm Hg (95% CI −10.1 to −0.3; P = .039), both statistically significant. Diastolic BP showed change from −1.7 mm Hg (95% CI −5.4 to 2.0) at 2 weeks and −2.0 (95% CI −5.4 to 1.5) at 4 weeks, respectively. In the P-group, change in systolic BP were −0.5 (95% CI −5.8 to 4.8) at 2 weeks and −3.7 (95% CI −8.3 to 0.9) and change in diastolic BP were −0.6 (95% CI −4.7 to 3.6) and −0.3 (95% CI −3.9 to 3.3), which were not statistically significant. Conclusions This trial demonstrated the beneficial effect of Sour Milk on BP in borderline hypertensive men who were not taking antihypertensive medication.
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hypotensive effects of Sour Milk in subjects with mild or moderate hypertension
Nippon Eiyo Shokuryo Gakkaishi, 2001Co-Authors: Osami Kajimoto, Yasunori Nakamura, Hirokazu Yada, Shigeo Moriguchi, Hiroshi Hirata, Takeo TakahashiAbstract:Summary: Lactobacillus helveticus-fermented Milk (Sour Milk) contains angiotensin I-converting enzyme inhibitory tripeptides, Val-Pro-Pro and Ile-Pro-Pro. A placebo-controlled, double-blind study was conducted to investigate the hypotensive effects of 160g Sour Milk drink per day administered continuously over a period of 8 weeks in individuals who had mild or moderate hypertension untreated with drugs (Sour Milk group; male/female = 6/9, mean age 52.4 ± 6.5 years, Systolic blood pressure/Diastolic blood pressure (SBP/DBP) = 159 ± 12/93 ± 6 mmHg: placebo group; male/female = 6/9, mean age 51.5 ± 5.9 years, SBP/DBP = 159 ±12/94 ± 9 mmHg). The results revealed that SBP and DBP were significantly decreased in the Sour Milk group, compared to those before the start of Sour Milk intake. In the placebo group, in contrast, no changes in blood pressure were observed during the intake period. A significant difference in decrease in blood pressure was found between the two groups. In addition, no adverse reactions such as dry cough, digestive tract symptoms or abnormal changes were observed. These results suggest that the Sour Milk is useful for controlling blood pressure in subjects with mild or moderate hypertension without drug treatment. key word Sour Milk, hypertension, tripeptide, fermented Milk, blood pressure
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antihypertensive peptides are present in aorta after oral administration of Sour Milk containing these peptides to spontaneously hypertensive rats
Journal of Nutrition, 1996Co-Authors: Osamu Masuda, Yasunori Nakamura, Toshiaki TakanoAbstract:Absorption of inhibitory peptides to angiotensin I-converting enzyme, L-valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyl-L-proline, was studied in spontaneously hypertensive rats and normotensive Wistar-Kyoto rats after an oral administration of Calpis Sour Milk, which contains these peptides. Six hours after the administration of Calpis Sour Milk or saline to spontaneously hypertensive rats or normotensive Wistar-Kyoto rats, the blood pressure was measured and rats were killed. Abdominal aorta, lung, kidney, heart and brain were excised, homogenized and solubilized by detergent treatments. Angiotensin I-converting enzyme activity in the solubilized fractions from the abdominal aorta was significantly lower in spontaneously hypertensive rats given the Sour Milk than in the rats given saline. L-Valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyl-L-proline were detected by HPLC in the heat-treated solubilized fraction from the abdominal aorta of spontaneously hypertensive rats given the Sour Milk. In contrast, the tripeptides were not detected in rats given saline, or in normotensive Wistar-Kyoto rats given the Sour Milk or saline. These data suggest that L-valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyl-L-proline in the Calpis Sour Milk are absorbed directly without being decomposed by digestive enzymes, reach the abdominal aorta, inhibit the angiotensin I-converting enzyme, and show antihypertensive effects in spontaneously hypertensive rats. .
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a placebo controlled study of the effect of Sour Milk on blood pressure in hypertensive subjects
The American Journal of Clinical Nutrition, 1996Co-Authors: Yoshiva Hata, Yasunori Nakamura, Minoru Yamamoto, Mitsuo Ohni, Kumiko Nakajima, Toshiaki TakanoAbstract:A placebo-controlled study was conducted to test the effect of Calpis (Calpis Food Industry Co, Ltd, Tokyo, Japan) Sour Milk, i.e., a Milk fermented with a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae, on the blood pressure of 30 elderly hypertensive patients, most of whom were taking antihypertensive medication. Subjects were randomly assigned to two groups. One group ingested daily 95 mL of the Sour Milk for 8 wk, and the other group ingested the same amount of artificially acidified Milk as a placebo for 8 wk. In the Sour-Milk group, systolic blood pressure decreased significantly 4 and 8 wk after ingestion, by 9.4 +/- 3.6 mm Hg (mean+/- SE, P < 0.05) and 14.1 +/- 3.1 mm Hg (P < 0.01), respectively. The diastolic blood pressure also decreased significantly, by 6.9 +/- 2.2 mm Hg (P < 0.01), by 8 wk after ingestion of the Sour Milk began. No significant changes in blood pressure were observed in the placebo group. The decrease in systolic and diastolic blood pressure in the Sour-Milk group tended to be greater than in the placebo group. No marked changes were observed in other indexes, including pulse rate, body weight, and blood serum variables in both groups.
Arne Astrup - One of the best experts on this subject based on the ideXlab platform.
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Milk and dairy consumption and risk of cardiovascular diseases and all cause mortality dose response meta analysis of prospective cohort studies
European Journal of Epidemiology, 2017Co-Authors: Arne Astrup, Julie A Lovegrove, Lieke Gijsbers, D I Givens, Sabita S SoedamahmuthuAbstract:With a growing number of prospective cohort studies, an updated dose–response meta-analysis of Milk and dairy products with all-cause mortality, coronary heart disease (CHD) or cardiovascular disease (CVD) have been conducted. PubMed, Embase and Scopus were searched for articles published up to September 2016. Random-effect meta-analyses with summarised dose–response data were performed for total (high-fat/low-fat) dairy, Milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies were available for meta-analysis, with 938,465 participants and 93,158 mortality, 28,419 CHD and 25,416 CVD cases. No associations were found for total (high-fat/low-fat) dairy, and Milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between total fermented dairy (included Sour Milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97–0.99; I2 = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97–0.99; I2 = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.95–1.00; I2 = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral associations between dairy products and cardiovascular and all-cause mortality. For future studies it is important to investigate in more detail how dairy products can be replaced by other foods.
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Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose–response meta-analysis of prospective cohort studies
European Journal of Epidemiology, 2017Co-Authors: Arne Astrup, Julie A Lovegrove, Lieke Gijsbers, D I Givens, Sabita S. Soedamah-muthuAbstract:With a growing number of prospective cohort studies, an updated dose–response meta-analysis of Milk and dairy products with all-cause mortality, coronary heart disease (CHD) or cardiovascular disease (CVD) have been conducted. PubMed, Embase and Scopus were searched for articles published up to September 2016. Random-effect meta-analyses with summarised dose–response data were performed for total (high-fat/low-fat) dairy, Milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies were available for meta-analysis, with 938,465 participants and 93,158 mortality, 28,419 CHD and 25,416 CVD cases. No associations were found for total (high-fat/low-fat) dairy, and Milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between total fermented dairy (included Sour Milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97–0.99; I^2 = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97–0.99; I^2 = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.95–1.00; I^2 = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral associations between dairy products and cardiovascular and all-cause mortality. For future studies it is important to investigate in more detail how dairy products can be replaced by other foods.
Maria Kanellaki - One of the best experts on this subject based on the ideXlab platform.
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Sour Milk production by wheat bran supported probiotic biocatalyst as starter culture
Food and Bioproducts Processing, 2017Co-Authors: Antonia Terpou, Angelikaioanna Gialleli, Argyro Bekatorou, Dimitra Dimitrellou, Vassilios Ganatsios, Eleftheria Barouni, Athanasios A Koutinas, Maria KanellakiAbstract:Abstract In the present study, probiotic Sour Milk was produced by freeze-dried Lactobacillus casei ATCC 393 cells, free or immobilized on wheat bran. Wheat bran was used with and without lignin removal. The aim was to evaluate the possibility to produce Sour Milk using immobilized probiotic biocatalysts that could be removed after the end of fermentation and be used in a next fermentation batch. The effect of the biocatalysts on product quality was also evaluated during 30 days of storage at 4 °C. The aroma profile, organic acids production, residual sugar content and culture viability were monitored during that period. The immobilized bacteria on wheat bran were better protected in the acidic environment of the Sour Milk fermentations, compared to free cells. The microbial populations (>7.5 log cfu g−1) were significantly higher in Sour Milks produced with the immobilized biocatalysts during the 30 day storage, while no growth of pathogenic microorganisms was observed. The microbiological, physicochemical, and sensory characteristics of the Sour Milks produced using the immobilized biocatalysts, indicated high commercialization potential of these products.
Sabita S. Soedamah-muthu - One of the best experts on this subject based on the ideXlab platform.
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Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose–response meta-analysis of prospective cohort studies
European Journal of Epidemiology, 2017Co-Authors: Arne Astrup, Julie A Lovegrove, Lieke Gijsbers, D I Givens, Sabita S. Soedamah-muthuAbstract:With a growing number of prospective cohort studies, an updated dose–response meta-analysis of Milk and dairy products with all-cause mortality, coronary heart disease (CHD) or cardiovascular disease (CVD) have been conducted. PubMed, Embase and Scopus were searched for articles published up to September 2016. Random-effect meta-analyses with summarised dose–response data were performed for total (high-fat/low-fat) dairy, Milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies were available for meta-analysis, with 938,465 participants and 93,158 mortality, 28,419 CHD and 25,416 CVD cases. No associations were found for total (high-fat/low-fat) dairy, and Milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between total fermented dairy (included Sour Milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97–0.99; I^2 = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97–0.99; I^2 = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.95–1.00; I^2 = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral associations between dairy products and cardiovascular and all-cause mortality. For future studies it is important to investigate in more detail how dairy products can be replaced by other foods.