Fermented sheep milk peptides showed 76% ACE inhibition and 70% anti-diabetic enzyme inhibition with additional anti-inflammatory activity.
76.3% ACE inhibitionStrongest enzyme inhibition observed from fermented sheep milk peptides in this study
What the researchers found
Fermented sheep milk produced peptides with 76% ACE inhibition and ~70% anti-diabetic enzyme inhibition, plus anti-inflammatory properties confirmed in vitro.
Why it matters
Dual anti-hypertensive and anti-diabetic activity with anti-inflammatory benefits from a single food source could support functional food development.
The numbers in context
L. paracasei M11 fermentation. ACE inhibition 76.32%, alpha-amylase 70.13%, alpha-glucosidase 70.11%, lipase 68.22%. Max peptide 9.77 mg/mL at 2.5% inoculation, 48h.
How the study worked
In vitro enzyme inhibition, peptide purification and characterization, anti-inflammatory assays, and molecular docking studies.
Who was studied
Not applicable (food science)
What this study cannot tell us
In vitro study — bioavailability, digestive stability, and in vivo efficacy are untested.
How to read the evidence
In vitro and computational study — demonstrates biological plausibility but lacks animal or human validation.
When this study was published
Published in 2025, complementing related work on sheep milk bioactive peptides.
The bigger picture
Alongside study 191, this builds the case for fermented sheep milk as a multi-target functional food for metabolic syndrome.
Questions still open
- How do these peptides compare to pharmaceutical ACE inhibitors in potency?
- Could a standardized fermented dairy product deliver consistent therapeutic doses?
Common questions
Can fermented dairy lower blood pressure?
Are these peptides anti-inflammatory too?
Read the original research
Production and characterization of anti-hypertensive and anti-diabetic peptides from fermented sheep milk with anti-inflammatory activity: in vitro and molecular docking studies.
Journal of the science of food and agriculture, 105(8), 4096-4120
Citation
Pipaliya, Rinkal; Basaiawmoit, Bethsheba; Sakure, Amar A; Maurya, Ruchika; Bishnoi, Mahendra; Kondepudi, Kanthi Kiran; Padhi, Srichandan; Rai, Amit Kumar; Liu, Zhenbin; Sarkar, Preetam; Hati, Subrota. (2025). Production and characterization of anti-hypertensive and anti-diabetic peptides from fermented sheep milk with anti-inflammatory activity: in vitro and molecular docking studies.. Journal of the science of food and agriculture, 105(8), 4096-4120. https://doi.org/10.1002/jsfa.13617