FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 590-593.

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Research Status of Probiotics Antihypertensive Peptides and Trends of Domestic and International New Production Development

 YAO  Jun, CHEN  Qing-Sen, GONG  Sha-Sha   

  1. 1.College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;2.Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: In this paper,we summarize the research status of the products of antihypertensive peptides advanced by probiotics,at the same time the basic effect principles of antihypertensive peptides and the advantages of them derived from milk which is used to lower blood pressure are set forth.What’s more,the research findings and trends of the products of antihypertensive peptides advanced by probiotics worldwide are introduced.According to the need of domestic and international market,to explore active yoghourt with antihypertensive peptides would surely play notable performance,and bring considerable economic benefit.

Key words: probiotics, high blood pressure, Lactobacillus helveticus, lactalbumin, antihypertensive peptides