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Randomized double-blind controlled clinical trial of the blood pressure–lowering effect of fermented milk with Lactococcus lactis: A pilot study
Journal of Dairy Science ( IF 3.7 ) Pub Date : 2018-02-07 , DOI: 10.3168/jds.2017-13189
Lilia M. Beltrán-Barrientos , Aarón F. González-Córdova , Adrián Hernández-Mendoza , Eduardo H. Torres-Inguanzo , Humberto Astiazarán-García , Julián Esparza-Romero , Belinda Vallejo-Cordoba

The 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.



中文翻译:

发酵乳与乳酸乳球菌降压作用的随机双盲对照临床试验:一项初步研究

在一项针对高血压前期受试者的双盲随机对照临床试验中,评估了乳酸乳球菌NRRL B-50571对发酵乳降低血压的作用。参与者被随机分为2组(每组n = 18):一组用乳酸乳球菌发酵乳治疗NRRL B-50571和对照组用人工酸化的牛奶处理。结果显示,在每天饮用5周发酵乳期间,发酵乳组的收缩压[(116.55±12.26 mmHg vs. 124.77±11.04 mmHg)和舒张压(80.7±9 vs. 84.5±8.5 mmHg)]较低比对照组。此外,发酵乳组的血清甘油三酯,总胆固醇和低密度脂蛋白均低于对照组。结果表明,每天食用发酵乳和乳酸乳球菌(NRRL B-50571)可以降低高血压前期受试者的血压。经常食用该产品可用作潜在的功能食品。

更新日期:2018-02-08
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