Randomized double-blind controlled clinical trial of the blood pressure–lowering effect of fermented milk with Lactococcus lactis: A pilot study12

Publication date: April 2018
Source:Journal of Dairy Science, Volume 101, Issue 4
Author(s): Lilia M. Beltrán-Barrientos, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Eduardo H. Torres-Inguanzo, Humberto Astiazarán-García, Julián Esparza-Romero, Belinda Vallejo-Cordoba
ABSTRACTThe blood pressure–lowering effect of fermented milk with Lactococcus lactis NRRL B-50571 was evaluated in a double-blind randomized controlled clinical trial with prehypertensive subjects. Participants were randomized into 2 groups (n = 18 each group): one group treated with fermented milk with Lactococcus lactis NRRL B-50571 and a control group treated with artificially acidified milk. Results revealed that during daily consumption of fermented milk for 5 wk, systolic [(116.55 ± 12.26 mmHg vs. 124.77 ± 11.04 mmHg) and diastolic blood pressure (80.7 ± 9 vs. 84.5 ± 8.5 mmHg)] from the fermented milk group was lower than the control group. Additionally, triglyceride, total cholesterol, and low-density lipoprotein in blood serum were lower in the fermented milk group than in the control group. Results demonstrated that daily consumption of fermented milk with Lactococcus lactis (NRRL B-50571) had a blood pressure–lowering effect on prehypertensive subjects. Regular consumption of this product may be used as a potential functional food.



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