Valine Proline Proline (VPP)

The potential blood pressure lowering effect of fermented milk may involve inhibition of angiotensin-converting enzyme (ACE) by dairy lactotripeptides generated during milk fermentation, such as isoleucine-proline-proline (IPP) and valine-proline-proline (VPP). These peptides are weak ACE inhibitors in vitro but it remains unclear whether they inhibit ACE in vivo in humans. IPP and VPP were poorly absorbed and rapidly eliminated. They did not inhibit plasma or endothelial ACE in vivo at the selected doses and had no specific effect on the N-terminal or C-terminal ACE domains.

IPP possesses potential to increase osteoblast proliferation, differentiation and signalling. Agents that increase the number and function of osteoblasts could improve bone mass and structure, and decrease fracture risk.