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Antihypertensive Effect of Lactotripeptides VPP and IPP in Randomized Placebo-Controlled Trials: A Comprehensive Meta-Analysis

GUANG Cuie1, SHANG Jiangang1, JIANG Bo1, Franco MILANI2, Robert Dick PHILLIPS3, ZHANG Hailing1   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Department of Food
    Science, University of Wisconsin-Madison, Madison 53706-1565, USA; 3. Department of Food Science and Technology,
    University of Georgia, Griffin 30223-1797, USA
  • Online:2015-09-15 Published:2015-09-11


A comprehensive meta-analysis was conducted to evaluate the effect of lactotripeptides (LTPs) Val-Pro-Pro
(VPP) and Ile-Pro-Pro (IPP) on blood pressure (BP) after oral administration. Twenty one randomized, placebo-controlled
studies with 27 trials consisting of 2 142 prehypertensive or hypertensive individuals were identified through a defined
search strategy, and due to heterogeneity among studies the random effect model was used for the analysis. The pool effect
was a reduction of -1.78 mmHg [95% confidence interval (CI): - 2.47 to -1.08, P < 0.001] for systolic blood pressure
(SBP) and -0.67 mmHg (95% CI: - 1.11 to -0.23, P < 0.001) for diastolic blood pressure (DBP), and no publication
bias was present. Subgroup analyses showed that the intake of LTPs resulted in significant decreases in BP in Asians (SBP:
-6.56 mmHg; DBP: -3.01 mmHg), in subjects from publications before 2008 (SBP: -6.57 mmHg, DBP: -3.08 mmHg)
and participants with a dose of less than 5 mg/d (SBP: -5.20 mmHg; DBP: -2.05 mmHg), and in office SBP
(-2.74 mmHg) and DBP (-1.18 mmHg) and home SBP (-7.61 mmHg) and DBP (-4.83 mmHg), whereas no significant
effects were observed in their respective counterparts. These results suggest that functional foods containing LTPs may be
useful as part of dietary intervention of pre- or mild hypertension.

Key words: lactotripeptides, antihypertensive effect, functional foods, meta-analysis

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