Lactococcus lactis strains for producing bioactive peptides having anti-hypertensive and cholesterol-lowering effects
New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.
1. A method of lowering low density lipoproteins (LDL) in the blood of a hypertensive subject in need thereof, comprising administering to the subject a composition comprising a therapeutically effective amount of a fermented milk or fermented milk-based product, wherein the product is made by fermenting a milk or milk-based starting material with Lactococcus lactis strain NRRL B-50571.
2. The method of claim 1 , further comprising the step of removing unhydrolyzed protein from the fermented milk or fermented milk-based product after the fermentation step.
3. The method of claim 1 , wherein the starting material is milk.
4. The method of claim 1 , wherein the starting material is a milk-based product.
5. A method of lowering blood pressure in a hypertensive subject in need thereof, comprising administering to the subject a composition comprising a therapeutically effective amount of a fermented milk or fermented milk-based product, wherein the product is made by fermenting a milk or milk-based starting material with Lactococcus lactis strain NRRL B-50571.
6. The method of claim 5 , further comprising the step of removing unhydrolyzed protein from the fermented milk or fermented milk-based product after the fermentation step.
7. The method of claim 5 , wherein the starting material is milk.
8. The method of claim 5 , wherein the starting material is a milk-based product.