Investigators reporting in the Journal of Dairy Science review the scientific basis of reported claims and identify opportunities for developing products based on new lactic acid bacteria.
The study’s abstract noted that over the past decade, interest has grown in fermented diary foods that promote health, and could prevent diseases such as hypertension. “The biological effect has mainly been attributed to bioactive peptides encrypted within dairy proteins that can be released during fermentation with a specific lactic acid bacteria or during gastrointestinal digestion.”
“Fermented milk has been promoted as a non-pharmacological treatment for hypertension, mainly because of the lack of undesirable side effects, but as yet, there is insufficient evidence to support this according to the European Food Safety Authority (EFSA),” explained lead investigator Belinda Vallejo-Córdoba, PhD, of the Center for Food Research and Development, Sonora, Mexico. “The most studied bioactive peptides derived from dairy proteins are antihypertensive peptides; however, existing studies need to be evaluated before a health claim may be associated with products. With this in mind we have carefully reviewed in vitro and in vivo and clinical studies of fermented milk containing antihypertensive peptides.”
According to the study, the most studied bioactive peptides derived from dairy proteins are antihypertensive peptides. But a need exists to review the different studies dealing with the evaluation of antihypertensive fermented milk before a health claim may be associated with the product.
“Although much research related to antihypertensive peptides has already been done, there is a great need for exploration of new lactic acid bacteria that possess the ability to generate this bioactivity as well as good technological properties for the production of fermented dairy products. As commercial fermented milks with antihypertensive effects are scarce and most of the current products are based on Lactobacillus helveticus, there is a great opportunity here,” commented Dr. Vallejo-Córdoba.
The objective of this review was to present available information related to the evaluation of fermented milk containing antihypertensive peptides by in vitro and in vivo studies, which are required before a fermented functional dairy product may be introduced to the market.
“Although commercial fermented milks with antihypertensive effects exist, these are scarce and most are based on Lactobacillus helveticus,” the abstract noted. This showed that there was an opportunity available for the development of functional dairy products with new lactic acid bacteria that support heart health through blood pressure- and heart rate-lowering effects. The review also noted that the consumer might be willing to pay a premium for foods with important functional benefits.
The authors recommend future studies to include: in vitro lactic acid bacteria screening for ACE-inhibitory effects, in vivo studies with spontaneously hypertensive rats, and clinical trials to test the efficacy of the fermented milk product. “It is also important to develop the regulatory legislation that allows the introduction of health claims for functional dairy foods, especially in countries where this subject is underdeveloped,” Dr. Vallejo-Córdoba concluded.
For more information, visit https://www.sciencedaily.com/releases/2016/05/160523141550.htm.