Yoghurt drink to prevent high blood pressure
Scientists at the Danish Centre for Advanced Food Studies in the Øresund Region have found that certain peptides in fermented milk products have a lowering effect on the blood pressure. This knowledge may be used to produce drinking yoghurts, that are beneficial for persons with an increased blood pressure.
Milk and dairy produce contain peptides with many different functional qualities. Certain proteins can be degraded into peptides – amino acids – with blood pressure lowering effect. The peptides, which are liberated at the fermentation, are hindering an enzyme in catalysing the formation of Angiotensin II which causes the blood vessels to contract, and blood pressure to rise.
According to the scientists it appeared that the enzyme hindering effect in the finished products turned out to be greatest if the fermentation was made with some of the bacteria strains Lactobacillus acidophilus, Lactobacillus helveticus and Lactococcus lactis. The effect was smaller when using traditional yoghurt culture, containing several bacteria strains, at the fermentation. Furthermore it turned out that products produced by means of a single bacteria strain contributed to a more floating product than the traditional yoghurt drink.
The tests showed that the higher the protein content in the milk, the better the effect. The protein content in cow milk varies from race to race and can be regulated through the feeding.
For further information:
The Centre for Advanced Food Studies - www.levnedsmiddelcentret.dk
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