Antihypertensive Effects of Tryptic Hydrolysate of Casein on Normotensive and Hypertensive Volunteers

Abstract

Antihypertensive effects of a tryptic hydrolysate of milk casein were studied in normotensive and mildly hypertensive volunteers. Blood pressure, pulse rate and clinical laboratory data after oral administration of the tryptic hydrolysate were investigated. In the first study of 4 subjects with normal blood pressure, 20g and 40g of the tryptic hydrolysate given as a single dose did not change blood pressure or pulse rate. In the second study of 4 subjucts with mild hypertension, 10 g and 20g of the tryptic hydrolysate given as a single dose tended to reduce blood pressure but did not change the pulse rate. In the third study of 18 subjects with mild hypertension, 10g of the tryptic hydrolysate given twice a day for 4 weeks reduced blood pressure by 4.6mmHg/6.6mmHg significantly (p<0.01), but did not change the pulse rate. There were no objective or subjective unfavorable side effects throughout the studies. These results suggest the usefulness of the tryptic hydrolysate as an ingredient of physiologically functional food to prevent hypertension.