Anti-hypertensive peptides released from milk proteins by probiotics

Fatah B. Ahtesh, Lily Stojanovska, Vasso Apostolopoulos

Research output: Contribution to journalReview articlepeer-review

43 Citations (Scopus)


The development of agricultural products as well as the industrialization of food production have led to dramatic lifestyle changes, particularly in dietary patterns, which in turn has increased the occurrence of chronic diseases and hypertension. In order to help overcome this, the food industry has developed functional milk products. Milk products, particularly fermented milk containing probiotics, are popular. Probiotics may promote gut health, reduce allergenicity, increase the bio-accessibility of fats/proteins in foods, and lower blood pressure because they contain poly-amines and bioactive peptides. Bioactive peptides have been shown to lower the risk of hypertension and cancer. Herein, we discuss the potential role of fermented milk as a functional drink acting against hypertension. However, longer-term research studies are necessary to evaluate the role of fermented milk drinks in supporting human health.

Original languageEnglish
Pages (from-to)103-109
Number of pages7
Publication statusPublished - Sept 2018
Externally publishedYes


  • Angiotensin converting enzyme
  • Anti-hypertensive peptides
  • Blood pressure
  • Fermented milk
  • Functional
  • Hypertension

ASJC Scopus subject areas

  • General Biochemistry,Genetics and Molecular Biology
  • Obstetrics and Gynaecology


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