酪蛋白水解物可能降低輕度高血壓病患的收縮壓


  Aug. 30, 2005 - 根據發表於7月號英國營養期刊的安慰劑控制試驗結果顯示,酪蛋白水解物可能降低輕度高血壓病患的收縮壓;該項試驗中所使用的水解物是使用Aspergillus oryzae蛋白酶製備的,並且含有主要血管收縮素I轉化酵素抑制胜肽Val-Pro-Pro(VPP)與Ile-Pro-Pro(IPP)。
  
  來自日本Sagamihara Kanagawa Calpis有限公司的Seiichi Mizuno與其同事表示,由L. helveticus發酵乳製備的功能性食品產物已經於臨床試驗中被證實具有降血壓的功效,並且在日本被認定為具有促進健康功效的食品;透過A. oryzae蛋白酶(A. oryzae水解物)產生的胜肽產物,相較於L.helveticus發酵乳製備的,具有成本較低且應用更廣的優點;但是,因為其胜肽與來自L.helveticus發酵乳的不同,為了要了解其使用於高血壓病患的可能性,必須確定A. oryzae水解物的臨床效果。
  
  在這項單盲試驗中,131位高血壓較高、與輕度高血壓自願者被隨機分派分為4組;6週後,每個志願者每天接受含有VPP與IPP的錠劑,總共有4種劑量(0、1.8、2.5或是3.6毫克)。
  
  在使用1.8毫克VPP與IPP的這組中,6週後收縮壓顯著地下降(P<.01);在接受2.5毫克或是3.6毫克VPP與IPP的這組中,相較於使用前,收縮壓在3週時(兩組的P均小於0.05)與6週後(P值分別為<0.001與<0.0001)都顯著地下降。
  
  治療6週後,4組病患的收縮壓變化皆為與劑量相關的(分別為下降1.7、6.3、6.7與10.3 mmHg);雙向ANOVA檢定發現相較於安慰劑組、以及接受3.6毫克VPP加上IPP自願者,收縮壓明顯地下降(P<.001)。
  
  在輕度高血壓病患中(分別為20與21位),其血壓下降的效果相較於其他受試者更為明顯;不管接受哪種治療,舒張壓並沒有顯著改變,不論是與治療前、或是安慰劑組相比。
  
  試驗限制包括樣本數目太少、以及試驗時間較短。
  
  作者表示,A. oryzae水解物在試驗期間並沒有發現顯著的副作用,而且是用來降低心血管疾病與高血壓病患血壓具有潛力的功能性胜肽;在試驗期間的6週中,每天反覆使用A. oryzae水解物的自願者,血壓持續地下降,在開始服用後的6週效果最明顯;這些發現指出反覆投予A. oryzae胜肽具有持續降低血壓的效果。

Casein Hydrolysate May Reduce<

By Laurie Barclay, MD
Medscape Medical News

Aug. 30, 2005 — Casein hydrolysate reduces systolic blood pressure in those with mild hypertension, according to the results of a placebo-controlled trial reported in the July issue of the British Journal of Nutrition. The hydrolysate tested was prepared using an Aspergillus oryzae protease and contains the major angiotensin-I-converting enzyme inhibitory peptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP).

"A functional food product processed from L. helveticus-fermented milk was proven to have an antihypertensive effect in a clinical trial and is recognised as a Foods for Specified Health Uses product in Japan," write Seiichi Mizuno, from Calpis Co. Ltd. in Sagamihara, Kanagawa, Japan, and colleagues. "Peptide material produced by the A. oryzae protease (A. oryzae hydrolysate) has advantages over L. helveticus-fermented milk in that the production cost is lower and the applications are more versatile. It is, however, necessary to determine the clinical efficacy of the A. oryzae hydrolysate in order to evaluate the possibility of use in hypertensive subjects because the peptide profile differs from that of L. helveticus-fermented milk."

In this single-blind study, 131 volunteers with high-normal blood pressure and mild hypertension were randomized into four groups. For six weeks, each volunteer received two tablets daily containing VPP and IPP at four different doses (0, 1.8, 2.5, or 3.6 mg).

In the group receiving 1.8 mg VPP and IPP, systolic blood pressure decreased significantly at six weeks (P < .01). In the groups receiving either 2.5 mg or 3.6 mg, systolic blood pressure was decreased both at three weeks (P < .05 and P < .05) and at six weeks (P < .001 and P < .0001) compared with baseline.

After six weeks of treatment, changes in systolic blood pressure in the four groups were dose-dependent (-1.7, -6.3, -6.7, and -10.1 mm Hg, respectively). Two-way ANOVA demonstrated a significant difference in systolic blood pressure between the placebo group and the 3.6 mg VPP plus IPP group (P < .001).

In mildly hypertensive subjects (20 or 21 in each group), the antihypertensive effect was greater than in any of the other subjects. Diastolic blood pressure did not change significantly in any of the treatment groups, either from baseline or compared with the placebo group.

Study limitations include small sample size and limited study duration.

"The A. oryzae hydrolysate had no significant adverse effects throughout the test period and had potential as a functional peptide to reduce [cardiovascular disease] and high blood pressure in hypertensive individuals," the authors write. "Blood pressure continued to decrease in the volunteers during the daily repeated intake of the A. oryzae hydrolysate over the six weeks, the effects being greatest six weeks after the start of peptide administration. These findings indicate a persistent blood pressure–lowering effect by repeated ingestion of the A. oryzae peptide."

Br J Nutr. 2005;94:84-91

Reviewed by Gary D. Vogin, MD

    
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