Abstract: To study on stabilities of heat, pH and intestinal enzymes proteolysis, the results indicated that: the fermented milk could inhibit the activity of angiotensinⅠ-converting enzyme in good capability to endure high temperature. The activity to incubation ACE was kept in conditions of 20℃ and pH≤11.0, so the fermented milk could have the ability to resist intestinal enzymes proteolysis. The spontaneously Hypertensive Rats were each given 10ml/kg bw fermented milk by single gastric intubation. The systolic blood pressure of rats was decreased significantly: -29±14.75mmHg. This result testified that the fermented milk had apparent effect on depressing blood pressure.

Key words: fermented milk, stabilities, antihypertensive effect, spontaneously hypertensive rats