Position: Home > Articles > Antihypertensive Effect of Lactotripeptides VPP and IPP in Randomized Placebo-Controlled Trials: A Comprehensive Meta-Analysis
FOOD SCIENCE
2015,36
(17)
212-218
基于综合性Meta分析的乳三肽VPP和IPP在随机安慰剂对照实验中的抗高血压效能（英文）
作 者：
光翠娥;尚建钢;江波;Franco MILANI;Robert Dick PHILLIPS;张海玲
单 位：
佐治亚大学食品科学与技术系;江南大学食品科学与技术国家重点实验室;威斯康星大学食品科学系
关键词：
乳三肽;抗高血压效能;功能性食品;Meta分析
摘 要：
为评估口服乳三肽VPP(Val-Pro-Pro)和IPP(Ile-Pro-Pro)对血压的影响,基于综合性Meta分析选择了包含在21个研究中的27项临床实验、2 142个高血压前期或高血压患者。由于存在异质性,采用随机影响模式进行分析。结果表明:Meta分析中未发现发表偏倚,收缩压(systolic blood pressure,SBP)降低了1.78 mm Hg(95%可信区间为-2.47~-1.08,P<0.001),舒张压(diastolic blood pressure,DBP)降低了0.67 mm Hg(95%可信区间为-1.11~-0.23,P<0.001)。亚组分析结果表明:亚洲人群SBP为-6.56 mm Hg、DBP为-3.01 mm Hg,2008年前的研究对象SBP为-6.57 mm Hg、DBP为-3.08 mm Hg,口服乳三肽剂量<5 mg/d的患者SBP为-5.20 mm Hg、DBP为-2.05 mm Hg,以及诊所偶测SBP(-2.74 mm Hg)与DBP(-1.18 mm Hg)和家庭自测SBP(-7.61 mm Hg)与DBP(-4.83 mm Hg)都显著下降,而相应的比较对象则没有。因此,包含乳三肽VPP和IPP的功能性食品对高血压前期或轻度高血压患者是有效的,特别是在低剂量食用时对亚洲人群的诊所偶测血压和家庭自测血压有明显效果。
译 名：
Antihypertensive Effect of Lactotripeptides VPP and IPP in Randomized Placebo-Controlled Trials: A Comprehensive Meta-Analysis
作 者：
GUANG Cuie;SHANG Jiangang;JIANG Bo;Franco MILANI;Robert Dick PHILLIPS;ZHANG Hailing;State Key Laboratory of Food Science and Technology, Jiangnan University;Department of Food Science, University of Wisconsin-Madison;Department of Food Science and Technology,University of Georgia;
关键词：
lactotripeptides;;antihypertensive effect;;functional foods;;meta-analysis
摘 要：
A comprehensive meta-analysis was conducted to evaluate the effect of lactotripeptides(LTPs) Val-Pro-Pro(VPP) and Ile-Pro-Pro(IPP) on blood pressure(BP) after oral administration. Twenty one randomized, placebo-controlled studies with 27 trials consisting of 2 142 prehypertensive or hypertensive individuals were identified through a defined search strategy, and due to heterogeneity among studies the random effect model was used for the analysis. The pool effect was a reduction of-1.78 mm Hg [95% confidence interval(CI):-2.47 to-1.08, P < 0.001] for systolic blood pressure(SBP) and-0.67 mm Hg(95% CI:-1.11 to-0.23, P < 0.001) for diastolic blood pressure(DBP), and no publication bias was present. Subgroup analyses showed that the intake of LTPs resulted in significant decreases in BP in Asians(SBP:-6.56 mm Hg; DBP:-3.01 mm Hg), in subjects from publications before 2008(SBP:-6.57 mm Hg, DBP:-3.08 mm Hg) and participants with a dose of less than 5 mg/d(SBP:-5.20 mm Hg; DBP:-2.05 mm Hg), and in office SBP(-2.74 mm Hg) and DBP(-1.18 mm Hg) and home SBP(-7.61 mm Hg) and DBP(-4.83 mm Hg), whereas no significant effects were observed in their respective counterparts. These results suggest that functional foods containing LTPs may be useful as part of dietary intervention of pre- or mild hypertension.
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