Antihypertensive effects of the Limosilactobacillus reuteri Z09 and Lactobacillus helveticus Z11 fermented milk in spontaneously hypertensive rats

Author:

Song Xiaoling1,Fu Jinfeng1ORCID,Ding Qinchao12,Cao Feiwei12,Zhang Xiu3,Zhang Yanan1,Lai Shanglei4,Zhug Hui4,Valencak Teresa G1,Ren Daxi15ORCID

Affiliation:

1. College of Animal Sciences, Institute of Dairy Science Zhejiang University Hangzhou 310058 China

2. School of Public Health Zhejiang Chinese Medical University Hangzhou 310053 China

3. Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, College of Biological Science and Engineering North Minzu University Yinchuan 750021 China

4. School of Life Science Zhejiang Chinese Medical University Hangzhou 310053 China

5. College of Animal Sciences Xinjiang Agricultural University Urumqi 830052 China

Abstract

Recent studies have shown that lactic acid bacteria (LAB) fermentation has great potential to relieve hypertension. In this study, we verified the antihypertensive effects of Limosilactobacillus reuteri Z09, Lactobacillus helveticus Z11 and their mixed fermented milk (MIX‐FM) on spontaneously hypertensive rats (SHRs). Four weeks of administration showed that all three LAB fermentations had an antihypertensive effect on SHRs, while MIX‐FM showed the best effect. MIX‐FM had the highest angiotensin‐converting enzyme inhibitor peptide contents, and it can improve intestinal dysbiosis better than the other two groups. The above results suggest that these two strains have the potential to develop antihypertensive dairy products.

Publisher

Wiley

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