Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats

Chin Feng Liu, Yi Ting Tung, Cheng Lun Wu, Bao Hong Lee, Wei-Hsuan Hsu, Tzu Ming Pan

Research output: Contribution to journalArticlepeer-review

53 Citations (Scopus)

Abstract

Products fermented with lactic acid bacteria may show antihypertensive effects via substances such as angiotensin I-converting enzyme inhibitor (ACEI) and γ-aminobutyric acid (GABA). It was previously found that milk fermented with Lactobacillus paracasei subsp. paracasei NTU 101 (101FM) or Lactobacillus plantarum NTU 102 (102FM) has ACEI and GABA activities. This study aimed to investigate the antihypertensive effects of 101FM and 102FM orally administered to spontaneously hypertensive rats (SHRs). Eight hours after a single oral administration or after 8 weeks of weekly (chronic) administration, 101FM and 102FM significantly decreased systolic and diastolic blood pressures in the SHRs. Microscopic examination of aortic tissue demonstrated that 101FM and 102FM reduced the disorganization of the media layer. These findings suggest that orally administered 101FM and 102FM have antihypertensive effects, possibly via ACEI and GABA activity, in SHRs. Therefore, 101FM and 102FM may be useful ingredients in physiologically functional foods to prevent hypertension.

Original languageEnglish
Pages (from-to)4537-4543
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number9
DOIs
Publication statusPublished - 2011 May 11

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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