IPP/VPP

Nutraceutical / Cardiovascular

Also known as: Isoleucine-Proline-Proline, Valine-Proline-Proline, Lactotripeptides, Calpis Peptides

Food-Derived Bioactive PeptidesResearch phase: Clinical (functional food)Regulatory: FOSHU approved in Japan. Not approved as drug. Available in functional foods.

Mechanism

IPP and VPP are milk-derived tripeptides produced during fermentation that inhibit ACE (angiotensin-converting enzyme) and may modestly lower blood pressure. They are found in functional foods like Calpis/Ameal.

Technical detail

Ile-Pro-Pro (IPP) and Val-Pro-Pro (VPP) are tripeptides released from casein by Lactobacillus helveticus fermentation. They inhibit angiotensin-converting enzyme (ACE) in vitro and in vivo, with meta-analyses showing modest systolic blood pressure reductions (~3-5 mmHg). Approved as functional food ingredients in Japan (FOSHU) and available in fermented milk products globally.

Evidence

Blood pressure lowering effect of lactotripeptides assumed as functional foods: a meta-analysis of current available clinical trials
Cicero AFG et al. (2011) — J Hum Hypertens — PMID: 20811398
Meta-analysis of 18 placebo-controlled clinical trials found IPP/VPP associated with modest blood-pressure reductions overall, especially in Asian cohorts, with pooled changes of -3.73 mmHg systolic and -1.97 mmHg diastolic versus control.
moderate
Lactotripeptides do not lower ambulatory blood pressure in untreated whites: results from 2 controlled multicenter crossover studies
van Mierlo LAJ et al. (2009) — Am J Clin Nutr — PMID: 19106238
Across two multicenter placebo-controlled crossover studies in untreated white adults, IPP/VPP-containing dairy interventions did not significantly lower 24-hour ambulatory or office blood pressure versus placebo, suggesting ethnicity- or context-dependent effects.
moderate

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