羊奶發酵產品調控血壓之研究

羊奶是一種營養豐富的乳品，其乳糖及過敏原含量較牛奶低，並且含有豐富的維生素和礦物質，羊奶製成發酵乳後，其中之生物活性胜肽已被發現具有調降血壓的功效，本研究探討攝取羊奶發酵物之口嚼錠對人體血壓之作用機制的影響。總共有50位受試者參與人體試驗，受試者為高血壓前期患者，並且未服用降血壓藥物，平均、隨機分為實驗組及安慰劑組，一天攝取六顆羊奶發酵物口嚼錠，試驗共進行10週，起始週至第八週為實驗期，停止攝取後兩週為觀察期。受試者每兩週進行血壓測量、體位測量、血清生化值的評估。為探討血壓調節之機制，於起始週及第八週分別測定受試者血中之血管收縮素、血管收縮素I、血管收縮素II及醛固酮的濃度。實驗結果證實，受試者連續服用羊奶發酵物口嚼錠八週後，降低血管收縮素II及醛固酮之濃度，進而達到降低血壓之能力。

Goat milk is abundant in nutrients and contains lower lactose and allergen than cow milk. Antihypertensive effect has also been found in fermented goat milk. This study thus focused on the regulative effect on human blood pressure from the intake of fermented goat milk. A total of 50 recruited participants joined the clinical trial. All participants were pre-hypertensive patients with no history of taking anti-hypertensive medications. The analytical method utilized was a randomized, placebo-controlled and double blind study design. Each group ingested 6 tablets of fermented goat milk or placebo per day during 8 weeks of administration period. Then followed by 2 weeks of follow-up period post administration, and neither tablets was given to either groups. Blood pressure, anthropometric measurement, serum lipid, fasting blood sugar were measured every 2 weeks. In addition to understanding the mechanism of blood pressure, levels of angiotensin-converting enzyme, angiotensin I, angiotensin II and aldosterone were measured at the first and eighth week. In conclusion, the analytical result strongly suggests that blood pressure, angiotensin II and aldosterone were significantly decreased after 8 weeks of intervention in the experimental group.