A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects

BACKGROUND: Angiotensin-converting enzyme (ACE; EC 3.4.15.1) plays a dual role in the regulation of hypertension: it catalyzes the production of the vasoconstrictor angiotensin II and it inactivates the vasodilator bradykinin. By inhibiting these processes, ACE inhibitors have antihypertensive effects. Peptides derived from milk proteins can have ACE-inhibiting properties and may thus be used as antihypertensive components. OBJECTIVE: We evaluated the long-term blood pressure-lowering effect of milk fermented by Lactobacillus helveticus LBK-16H in hypertensive subjects. DESIGN: In a randomized placebo-controlled study, 39 hypertensive patients received 150 mL/d of either L. helveticus LBK-16H fermented milk or a control product for 21 wk after a 2-wk run-in period. During the run-in period, the average baseline diastolic and systolic blood pressure values were 155 and 97 mm Hg, respectively, in the test product group and 152 and 96 mm Hg, respectively, in the control group. After the run-in period, blood pressure was measured at home on the same day every week with the use of an automatic blood pressure recorder. RESULTS: There was a mean difference of 6.7 +/- 3.0 mm Hg in systolic blood pressure (P = 0.030) and of 3.6 +/- 1.9 mm Hg (P = 0.059) in diastolic blood pressure between the test product and control groups. Demographic factors had no significant effect on the responses. CONCLUSION: L. helveticus LBK-16H fermented milk containing bioactive peptides in normal daily use has a blood pressure-lowering effect in hypertensive subjects.     

80岁以上老年高血压患者治疗中动态血压特点分析

目的分析80岁以上老年高血压患者治疗中24h动态血压的特点,为临床治疗提供依据。方法回顾性分析高龄老年(A组≥80岁)高血压患者(n=96)治疗中动态血压各参数并与老年(B组60～79岁)高血压患者(n=118)对照。结果两组患者血压控制良好,24小时、白天、夜间平均脉压(A组分别为62.26±9.60、61.58±9.34、62.98±10.97mmHg,B组分别为56.74±9.51、57.94±10.22、54.54±9.13mmHg);血压昼夜节律异常的发生率(A组92.71%、B组61.86%);降压达标时舒张压≤60mmHg的发生率(A组白天50.00%、夜间97.22%,B组白天15.38%、夜间62.96%);A组均明显高于B组,P<0.05。结论高龄老年高血压患者动态血压各参数异常较老年高血压患者严重,降压达标时有可能出现舒张压过低现象。     

80岁以上老年高血压患者治疗中动态血压特点分析

目的 分析80岁以上老年高血压患者治疗中24h动态血压的特点,为临床治疗提供依据.方法 回顾性分析高龄老年(A组≥80岁)高血压患者(n=96)治疗中动态血压各参数并与老年(B组60～79岁)高血压患者(n=118)对照.结果 两组患者血压控制良好,24小时、白天、夜间平均脉压(A组分别为62.26±9.60、61.58±9.34、62.98±10.97mmHg,B组分别为56.74±9.51、57.94±10.22、54.54±9.13mmHg);血压昼夜节律异常的发生率(A组92.71%、B组61.86%):降压达标时舒张压≤60mmHg的发生率(A组白天50.00%、夜间97.22%,B组白天15.38%、夜间62.96%);A组均明显高于B组,P＜0.05.结论 高龄老年高血压患者动态血压各参数异常较老年高血压患者严重,降压达标时有可能出现舒张压过低现象.     

Mediterranean milk and milk products

Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition. The milk proteins are characterized by a high content of essential amino acids. Beyond that macromolecules,which have various biological functions, are available or may be formed by proteolysis in milk. Taking this into consideration, the technology of different well-known Italian and German cheese types is presented and the differences as well as correspondences regarding nutrition are discussed. Especially Ricotta and Mascarpone are discussed in detail. Ricotta represents a special feature as this cheese is traditionally made of whey and cream. Thus the highly valuable whey proteins which contain a higher amount of the amino acids lysine, methionine and cysteic acid in comparison to casein and, additionally, to soy protein, are made usable for human nutrition. Finally, it is pointed out on the basis of individual examples that technologies to enrich whey proteins in cheese are already available and in use. Thus, the flavor of low fat cheese is improved and the nutritional value is increased.     

牛奶及奶制品中兽药残留的监控

在食品安全领域中，兽药残留控制计划程序是一新的管理模式。本文较全面系统地阐述了食源性动物兽药的应用特点；制定监控计划的基本原则；主管机构、生产企业及检测实验室的主要责任；监控结果及反馈控制程序；监控样品抽取及传递程序；监控检测实验室及管理等各主要环节的制定原则及实施要点。为牛奶及奶制品中兽药残留监控计划的科学制定提供了系统的参考依据。     

脑出血急性期控制性强化降压的疗效观察

目的 探讨脑出血急性期控制性强化降压的疗效.方法 88例脑出血急性期患者按随机数字表法分为控制性降压组（48例）和一般性降压组（40例）,分别给予积极降压和按指南降压治疗,比较两组入院后颅内血肿体积、格拉斯哥昏迷量表（GCS）评分、美国国立卫生研究院卒中量表（NIHSS）评分及入院后24 h内手术率和入院后30 d内病死率的差异.结果 两组初始出血量比较差异无统计学意义（P＞0.05）.控制性降压组入院后24h颅内血肿体积、颅内血肿增长率、颅内血肿增大比例均低于一般性降压组,差异有统计学意义[（19.3±11.6） ml比（30.5±10.9） ml,（17.8±12.7）％比（37.1±25.7）％,16.7％（8/48）比47.5％ （19/40）]（P＜ 0.05或＜0.01）.两组患者分别在入院时和入院后1,7,14d行GCS和NIHSS评分,各时间点组间比较差异均无统计学意义（P＞0.05）.控制性降压组入院后24 h内手术率显著低于一般性降压组[8.3％（4/48）比25.0％（10/40）],差异有统计学意义（P＜0.01）.两组入院后30 d内病死率比较差异无统计学意义（P＞0.05）.结论 脑出血早期控制血压不能改变其近期神经功能恢复和降低病死率,但可以显著延缓血肿的扩大和减少手术率.     

奶制品霉菌和酵母计数检验结果不确定度的评定

目的:评定奶制品霉菌和酵母计数检验结果的不确定度。方法:采用统计学方法对日常检验数据进行不确定度评定。结果:本室奶制品霉菌和酵母计数检验结果以对数值的平均数表示时,logx=log x±0.017。结论:利用日常检验数据评定奶制品霉菌和酵母计数检验结果的不确定度是可行的。     

Soy milk lowers blood pressure in men and women with mild to moderate essential hypertension

Soy-based diets reduce blood pressure in spontaneously hypertensive rats, but apparently not in hypertensive humans. In the present study, the antihypertensive potential of soy milk (500 mL twice daily) compared with cow's milk was investigated in a 3-mo double-blind randomized study of 40 men and women with mild-to-moderate hypertension. Before initiation of the study, urinary isoflavonoids (measured by HPLC) were undetectable in most cases (for genistein, they were always <100 micromol/L). After 3 mo of soy milk consumption, systolic blood pressure decreased by 18.4 +/- 10.7 mmHg compared with 1.4 +/- 7.2 mmHg in the cow's milk group (P < 0.0001), diastolic blood pressure decreased by 15.9 +/- 9.8 mmHg vs. 3.7 +/- 5.0 mmHg in the cow's milk group (P < 0.0001) and mean blood pressure decreased by 16.7 +/- 9.0 mmHg compared with 3.0 +/- 4.6 mmHg in the cow's milk group (P < 0.0001). Urinary genistein was strongly (r = -0.588) and significantly (P = 0.002) correlated with the decrease in blood pressure, particularly for diastolic values. In conclusion, chronic soy milk consumption had modest, but significant hypotensive action in essential hypertensive subjects. This hypotensive action was correlated with the urinary excretion of the isoflavonoid genistein.     

乳和乳制品中沙门氏菌限量标准研究

以乳和乳制品中沙门氏菌限量标准为例,对影响其制定的诸多因素进行综述,以期为我国食品微生物限量标准的修订提供线索。     

Variation in retinol and carotenoid content of milk and milk products in The Netherlands

Retinol and carotenoids were measured in Dutch milk and dairy products using a validated approach based on complete extraction of fat, followed by mild saponification and analysis by high-performance liquid chromatography. Raw milk, full fat milk, semi-skimmed milk and butter contain about 10 μg retinol and 6 g carotenoids per g fat. Values for retinol equivalents in milk are 10–20% higher than the values published in the Dutch food composition table. β-Carotene comprises 90% of total carotenoids present in cow's milk, contrary to values published for human milk, which show more equally distributed carotenoids. Winter milk contains 20% less retinol and β-carotene compared to summer milk. Retention of retinol and β-carotene per g fat in hard cheese is one third to one half relative to the corresponding raw milk. In liquid and semi-liquid dairy products (pasteurized milk, buttermilk, vanilla custard, and yoghurt) retention of both compounds is above 80%. Recovery of carotenoids using the validated method is better than that reported by others previously.