Effects of Lactobacillus helveticus fermented milk and its bioactive peptides on bone parameters in spontaneously hypertensive rats

Lactobacillus (L.) helveticus fermented milk attenuates the development of hypertension through its bioactive peptides. The aim of the present study was to clarify whether L. helveticus and its components affect bone in spontaneously hypertensive rats (SHR). Male SHR (n =10/group) received either 1) L. helveticus fermented milk high in isoleucyl-prolyl-proline (IPP) and valyl-prolyl-proline (VPP) peptides, 2) normal sour milk, 3) synthesised IPP and VPP peptides in water, or 4) water, ad libitum for 12 weeks. After the intervention, bone mineral density and bone mineral content were measured of the right femur by dual energy X-ray absorptiometry. Ash weight, and calcium and phosphate content of the ashes were measured. Static histomorphometrical measurements were taken from the tibia. The L. helveticus group showed 34% higher bone volume than the water group (p = 0.066). The trabecular thickness was 17% higher in the L. helveticus group (p=0.025) and 10% higher in the peptide group (p=0.025) than in the water group. There was no difference in the bone mineral density between the L helveticus and the water group. Long-term feeding with L. helveticus fermented milk supports trabecular bone in growing SHR. This effect may be dependent on the bioactive peptides formed during fermentation.