Association of fermented milk intake and hypertension: a systematic review

Población y Salud en Mesoamérica

View Publication Info
 
 
Field Value
 
Title Association of fermented milk intake and hypertension: a systematic review
Asociación del consumo de leche fermentada y la hipertensión arterial: una revisión sistemática
 
Creator Medina Pérez, Verónica
Orozco González, Claudia Nelly
Zúñiga Torres, Guadalupe
 
Subject Fermented milk
hypertension
blood pressure
probiotics
Leche fermentada
hipertensión
presión arterial
probióticos
 
Description The objective of this paper is to identify the intake of fermented milk in hypertensive people in different population in the world in order to know their effects on blood pressure. Methodologically, we developed an electronic search on PubMed database to identify clinical trials on humans for this review. The selected results show that the most fermented type used in the investigations was from Lactobacillus helveticus with bioactives tripeptides added Isoleucine-Proline-Proline and Valin-Proline-Proline (IPP and VPP); also there were used Lactobacillus casei strain Shirota (LcS), Lactobacillus planetarium A7, Lactobacillus casei strain Shirota, and Lactococcus lactis YIT 2027, Lactobacillus casei TMC0409 y Streptococus thermophilus TMC 1543 for the fermented milk. Better blood pressure- lowering effects were reported in those interventions where IPP and VPP tripeptides were used.
El objetivo de este trabajo es identificar el consumo de leche fermentada en personas hipertensas en diferentes poblaciones a nivel internacional con el fin de conocer sus efectos sobre la presión arterial. Para la metodología, se realizó una búsqueda en la base de datos PubMed, en la que solo se incluyeron ensayos clínicos en humanos. Entre los resultados obtenidos se muestra que la fermentación más utilizada en las investigaciones fue a partir de Lactobacillus helveticus con tripeptidos bioactivos añadidos con Isoleucina-Prolina-Prolina y Valina-Prolina-Prolina (IPP y VPP); también se utilizaron leches fermentadas a partir de Lactobacillus casei strain Shirota (LcS), Lactobacillus planetarium A7, Lactococcus lactis YIT 2027, Lactobacillus casei TMC0409 y Streptococus thermophilus (TMC) 1543. Se observaron mejores beneficios en la disminución de presión arterial en aquellas intervenciones donde fueron utilizados los tripeptidos IPP y VPP.
 
Publisher Universidad de Costa Rica
 
Date 2018-12-07
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
text/html
 
Identifier https://revistas.ucr.ac.cr/index.php/psm/article/view/35534
10.15517/psm.v0i0.35534
 
Source Población y Salud en Mesoamérica; Volume 16, Issue 2: January-june 2019
Población y Salud en Mesoamérica; Volumen 16, Número 2: enero-junio 2019
1659-0201
 
Language spa
 
Relation https://revistas.ucr.ac.cr/index.php/psm/article/view/35534/36409
https://revistas.ucr.ac.cr/index.php/psm/article/view/35534/37245
/*ref*/American College of Cardiology. (2017). 2017 Guideline for the Prevention, Detection, Evaluation, and Management of High Blood Pressure in Adults. Reuperado de https://www.acc.org/~/media/Non-Clinical/Files-PDFs-Excel-MS-Word-etc/Guidelines/2017/Guidelines_Made_Simple_2017_HBP.pdf Aoyagi, Y., Park, S., Matsubara, S., Honda, Y., Amamoto, R., Kushiro, A., Miyazaki, K. y Shephard, R.J. (2017). Habitual intake of fermented milk productos containing Lactobacillus case strain Shirota and a reduced risk of hypertension in older people. Beneficial Microbes 8(1), 23-29. doi: 10.3920/BM2016.0135 Barquera, S., Campos-Nonato, I., Hernández-Barrera, L., Villalpando, S., Rodríguez-Gilabert, C., Durazo-Arvizú, R. y Aguilar-Salinas, C.A. (2006) Hypertension in Mexican adults: results from the National Health and Nutrition Survey. En Salud Publica Mex. 52(1): 63-71. Recuperado de http://saludpublica.mx/index.php/spm/article/view/4955 Chen, Y., Li C., Xue J., Kwok., Yang, J., Zhang, H. y Menghe B. (2015). Characterization of angiotensin-converting ezyme inhibitory activity of fermented milk produced bye Lactobacillus helveticus. J Sairy Sci, 98(8), 1-12. doi: dx.doi.org/10.3168/jds.2015-9382 Instituto Nacional de Salud Pública. (2012). Encuesta Nacional de Salud y Nutrición: Hipertensión arterial en adultos mexicanos: importancia de mejorar el diagnóstico oportuno y el control. Recuperado de http://ensanut.insp.mx/doctos/analiticos/HypertensionArterialAdultos.pdf Ebringer, L., Ferenčík, M. y Krajčovič, J. (2003). Beneficial health effects of mil and fermented dairy products – review. Folia Microbiol, 53(5), 379. Recuperado de http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/milk/Beneficial_Health_Effects_of_Milk_and_Fermented.pdf Esquivel, V. y Jiménez, M. (2010). Aspectos nutricionales en la prevención y tratamiento de la hipertensión arterial. Rev Costarr Salud Pública, 19 (1), 42-47. Hariri, M., Salehi, R., Feizi, A., Mirlohi, M., Kamali, S. y Ghiasvand, R. (2015) The effect of probiotic soy milk on anthropometric measures and blood pressure in patients with II diabetes mellitus: A randomized doublé-blind clinical trial. ARYA Atheroscler., 11(1), 74-80. Recuperado de https://www.ncbi.nlm.nih.gov/pubmed/26261453 Hove, K.D., Brøns, C., Færch, K., Lund, S.S., Rossing, P. y Vaag, A. (2015). Effects of 12 weeks of treatment with fermented milk on blood pressure, glucose metabolism and markers of cardiovascular risk in patients with type 2 diabetes: a randomised doublé-blind placebo-controlled study. European Journal of Endocrinology, 172(1), 11-20. doi: 10.1530/EJE-14-0554 Inoue, K., Shirai, T., Ochiai, H., Kasao, M., Hayakawa, K. y Sansawa, H. (2003). Blood-pressurelowering effect of a novel fermented milk containing gamma-aminobutyric acid (GABA) in mild hypertensives. Eur J Clin Nutr, 57(3), 490–495. doi: 10.1038/sj.ejcn.1601555 Jao, C. L., Huang, S. L. y K. C. Hsu. (2012). Angiotensin I-converting enzyme inhibitory peptides: Inhibition mode, bioavailability, and antihypertensive effects. BioMedicine, 2, 130–136. Jauhiainen, T., Niittynen, L., Orešič, M., Järvenpää, S., Hiltunen, T,P., RÖnnback, M., Vapaatalo, H. y Korpela, R. (2012). Effects og long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects. European Journal of Clinical Nutrition, 66(7), 843-849. doi: 10.1038/ejcn.2012.44 Jauhiainen, T., Ronnback, M., Vapaatalo, H., Wuolle, K., Kautiainen, H., Groop, P.H. y Korpela, R. (2010). Long-term intervention with Lactobacillus helveticus fermented milk reduces augmentation index in hypertensive subjects. Eur J Clin Nutr., 64(4), 424–431. doi: 10.1038/ejcn.2010.3 Jauhiainen, T., Vapaatalo, H., Poussa, T., KyrÖnpalo, S., Rasmusśen, M. y Korpela, R. (2005). Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24-h ambulatory blood pressure measurement. Am J Hypertens., 18(12), 1600–1605. doi: 10.1016/j.amjhyper.2005.06.006 Kawase, M., Hashimoto, H., Hosoda, M., Morita, H. y Hosono, A. (2000). Effect of administration of fermented milk containing whey protein concentrate to rats and healthy men on serum lipids and blood pressure. J Dairy Sci., 83(2), 255–263. doi: 10.3168/jds.S0022-0302(00)74872-7 Organización Mundial de la Salud. (2013). Información general sobre la hipertensión en el mundo. Recuperado de http://apps.who.int/iris/bitstream/10665/87679/1/WHO_DCO_WHD_2013.2_spa.pdf?ua=1 Organización Panamericana de la Salud. (2017). Día Mundial de la Hipertensión 2017: conoce tus números. Recuperado de http://www.paho.org/hq/index.php?option=com_content&view=article&id=13257%3Adia-mundial-de-la-hipertension-2017-conoce-tus-numeros&catid=9283%3Aworld-hypertension-day&Itemid=42345&lang=es Rodríguez, J. C., González, A. F., Torres, M. J., García, H. S y Vallejo B. (2012). Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains. J. Dairy Sci, 95,5536–5543. Rowland, I., Ortega, R.M., Aranceta, J.M. y Renguejo, A.M. (2002). Alimentos funcionales Nuevas tendencias. En Alimentos Funcionales. Probióticos (pp. 1-8). Madrid, España: Médica Panamericana. Seppo, L., Jauhiainen, T., Poussa, T. y Korpela, R. (2003). A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am J Clin Nutr., 77(2), 326–330. doi: 10.1093/ajcn/77.2.326 Stevens, G., Dias, R.H., Thomas, K.J., Rivera, J.A., Carvalho, N., Barquera S., Hill, K. y Ezzati, M. (2008). Characterizing the epidemiological transition in Mexico: National and subnational burden of diseases, injuries, and risk factors. PLoS Med., 5(6), 125. doi: 10.1371/journal.pmed.0050125. Tuomilehto, J., Lindstrom, J., Hyrynen, J., Korpela, R., Karhunen, M.L., Mikkola, L., … y Nissinen, A. (2004). Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension. J Hum Hypertens., 18(11), 795–802. doi: 10.1038/sj.jhh.1001745 Turpeinen, A.M., Ikonen, M., Kivimäki, A.S., Kautiainen, H., Vapaatalo, H. y Korpela, R. (2012). A spread containing bioactive milk peptides Ile-Pro-Pro and Val-Pro-Pro, and plant sterols has antihypertensive and colesterol-lowering effects. En Food Funct., 3(6), 621-627. doi: 10.1039/c2fo10286b Usinger, L., B., Jensen, L.T., M., Flambard., Linneberg. yIbsen, H. (2010). The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension. Journal of Human Hypertension, 24, 678-683. doi: doi:10.1038/jhh.2010.4 Usinger, L., Ibsen, H., Linnerberg, A., Azizi, M., Flambard, B. y Jensen, L.T. (2010). Human in vivo study of the renin-angiotensin-aldosterone system and the sympathetic activity after 8 weeks daily intake of femented milk. Clin Physiol Funct Imaging, 30(2), 162-168. doi: 10.1111/j.1475-097X.2009.00921.x Xu, J.Y., Qin, L.Q., Wang, P.Y., Li, W. y Chang C. (2008). Effect of milk tripeptides on blood pressure: A meta-analysis of randomized controlled trials. Nutrition, 24, 933-940. doi:1 0.1016/j.nut.2008.04.004
 
Rights Copyright (c) 2018 Población y Salud en Mesoamérica
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library