Three short peptides (WRP, WSR, YRP) isolated from milk fermented with Lactobacillus delbrueckii effectively inhibit the blood-pressure-raising enzyme ACE in lab tests.
IC50 46.7 μMWRP tripeptide's ACE inhibitory potency — the most active of three peptides found in fermented milk
What the researchers found
Three ACE-inhibiting tripeptides (WRP IC50 46.7 μM, YRP IC50 89.6 μM, WSR IC50 300.1 μM) were identified from fermented milk, with molecular dynamics confirming stable enzyme binding for WRP.
Why it matters
Rather than just observing that fermented dairy lowers blood pressure, this study pinpoints the specific peptides responsible and maps exactly how they interact with ACE, opening the door to targeted functional food development.
The numbers in context
WRP: IC50 46.707 μM. WSR: IC50 300.121 μM. YRP: IC50 89.555 μM. 16 stable tripeptides initially screened from fermented milk proteome.
How the study worked
Proteomics identified peptides in fermented milk before and after ultra-high pressure treatment. Sixteen stable tripeptides were screened via activity prediction, PeptideCutter analysis, and hydrophobicity. ACE inhibition was tested in vitro; molecular dynamics simulation confirmed binding stability.
Who was studied
In vitro enzyme assay and molecular dynamics simulation
What this study cannot tell us
This is an in vitro and computational study — it does not prove these peptides lower blood pressure in living organisms. Real-world bioavailability after full human digestion remains unconfirmed, and the peptide concentrations achievable through normal dairy consumption are unknown.
How to read the evidence
Preliminary evidence from in vitro enzyme assays and computational modeling. No animal or human trials have been conducted with these specific peptides.
When this study was published
Published in 2024; represents current food-derived peptide research.
The bigger picture
ACE inhibitor drugs (like lisinopril) are a cornerstone of blood pressure management but come with side effects. Food-derived peptides that naturally inhibit the same enzyme could complement or partially replace pharmaceuticals for mild hypertension, especially through everyday dietary choices like fermented dairy.
Questions still open
- Can WRP and YRP survive full human digestion and reach the bloodstream at meaningful concentrations?
- What dose of fermented milk would be needed to deliver a clinically relevant amount of these ACE-inhibitory peptides?
- Do these peptides have any off-target effects beyond ACE inhibition?
Common questions
Can drinking fermented milk actually lower blood pressure?
How do these peptides compare to ACE inhibitor medications?
Read the original research
Screening and molecular dynamics simulation of ACE inhibitory tripeptides derived from milk fermented with Lactobacillus delbrueckii QS306.
Food & function, 15(5), 2655-2667
Citation
Wu, Nan; Li, Puyu; Shuang, Quan; Wuhanqimuge. (2024). Screening and molecular dynamics simulation of ACE inhibitory tripeptides derived from milk fermented with Lactobacillus delbrueckii QS306.. Food & function, 15(5), 2655-2667. https://doi.org/10.1039/d3fo03320a