Studies have documented the antihypertensive effects of fermented milk [49]; meanwhile, because of the important role of angiotensin I-converting enzyme (ACE) in the renin–angiotensin–aldosterone system (RAAS) and the Kinin–Bradykinin System (KKS) in the formation of hypertension [50,51,52], angiotensin I-converting enzyme (ACE) inhibitory peptides have been isolated and purified from fermented yogurt [53]. The gene discussed is KNG1; the disease is hypertensive disorder.