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首页> 外文期刊>International journal of toxicology >Studies of the toxicological potential of tripeptides (L-valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyI-L-proline): II. Introduction.
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Studies of the toxicological potential of tripeptides (L-valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyI-L-proline): II. Introduction.

机译：三肽（L-戊基-L-脯氨酰-L-脯氨酸和L-异亮氨酰-L-脯氨酸-L-脯氨酸）的毒理学潜力研究：II。介绍。

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摘要

The consumption of fermented milk to maintain good health, including the maintance of normal blood pressure, is an ancient tradition in a number of areas of the world (e.g., East Asia, France). Recent studies have suggested that fermented milk has a normotensive effect in hypertensive rats and humans, but no effect on blood pressure in normotensive rats and humans. Two tripeptides, L-valyl-L-prolyl-L-proline (VPP) and L-isoleucyl-L-prolyl-L-proline (IPP), have been identified as possessing significant angiotensin-converting enzyme inhibitory activity and are therefore believed to be the source of the normotensive effects. This document, the second of nine chapters, provides information on these two tripeptides, including physical/chemical properties, molecular weights, chemical structures, normal consumption in the diet, manufacturing information, regulatory approval in Japan, and Japanese consumption of food containing enhanced levels of VPP plus IPP. In addition, the results of studies in rats and humans conducted to evaluate the effect of these substances on blood pressure are presented. The research suggests that in adult normotensive volunteers, consumption of up to 7.92 mg of VPP and 4.52 mg IPP daily for 2 weeks causes neither clinical signs nor biologically meaningful effects on systolic or diastolic blood pressure, pulse rate, or clinical pathology (serum chemistry or hematology). However, when a similar study was performed using mildly and moderately hypertensive adults as subjects and they consumed 2.52 mg of VPP and 1.64 mg of IPP per day, a significant drop in systolic blood pressure was detected for a prolonged time interval. This chapter also introduces the issue of safety testing for these substances and describes the information to be found in the subsequent seven chapters.
机译：为了保持良好的健康，包括维持正常的血压，要摄取健康的发酵乳是世界许多地区（例如东亚，法国）的一项古老传统。最近的研究表明，发酵乳对高血压大鼠和人具有降血压作用，但对血压正常的人和血压无作用。 L-戊基-L-脯氨酰-L-脯氨酸（VPP）和L-异亮氨酰-L-脯氨酰-L-脯氨酸（IPP）这两个三肽被认为具有显着的血管紧张素转化酶抑制活性，因此被认为具有成为降血压作用的来源。该文件是九章中的第二章，提供了有关这两种三肽的信息，包括理化性质，分子量，化学结构，饮食中的正常食用量，生产信息，日本的法规批准以及日本食用含量提高的食品VPP加上IPP。此外，还介绍了在大鼠和人体中进行研究以评估这些物质对血压的影响的结果。研究表明，在成年的血压正常志愿者中，连续两周每天摄入高达7.92 mg的VPP和4.52 mg IPP不会对收缩压或舒张压，脉搏率或临床病理（血清化学或血液学）。但是，当使用轻度和中度高血压的成年人作为受试者进行相似的研究，并且他们每天摄入2.52 mg VPP和1.64 mg IPP时，在延长的时间间隔内发现收缩压显着下降。本章还介绍了这些物质的安全测试问题，并介绍了在随后的七章中可以找到的信息。

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