fermented milk peptides

Fermented milk peptides are bioactive tripeptides, primarily Valyl-Prolyl-Proline (VPP) and Isoleucyl-Prolyl-Proline (IPP), produced through the fermentation of milk proteins (casein) by proteolytic bacteria such as *Lactobacillus helveticus*. These peptides function as natural inhibitors of the Angiotensin-converting enzyme (ACE), a central component of the renin-angiotensin-aldosterone system that regulates blood pressure by converting angiotensin I into the potent vasoconstrictor angiotensin II. By inhibiting ACE, these peptides promote vasodilation and reduce peripheral vascular resistance. Assistance Publique - Hôpitaux de Paris (AP-HP) has conducted clinical research, including Phase 1 trials, to evaluate the in vivo ACE inhibitory potency of these peptides in humans, comparing their efficacy to conventional pharmaceutical ACE inhibitors for the management of hypertension.

Other names

VPPIPPlactotripeptidescasein-derived tripeptidesVal-Pro-ProIle-Pro-ProValyl-Prolyl-ProlineIsoleucyl-Prolyl-Proline