Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats.
Food Sci Anim Resour
; 44(1): 178-188, 2024 Jan.
Article
em En
| MEDLINE
| ID: mdl-38229853
ABSTRACT
The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group normal group (NG, Wistar-Kyoto rats) distilled water, control group [NCG, spontaneously hypertensive rats (SHR)] distilled water, high treatment group (HTG, SHR) 500 mg/kg/day, medium treatment group (SHR) 335 mg/kg/day, low treatment group (SHR) 170 mg/kg/day, positive control group (PCG, SHR) Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals. In terms of weight change, a significant difference was observed between the NG and the SHR group, but there was no significant difference between the SHR group. After 8 wk of feeding, blood pressure was lowered more significantly in the HTG (209.9±13.3 mmHg) than in the NCG (230.8±7.3 mmHg). The treatment group has an effect of lowering blood pressure by significantly suppressing blood pressure-related biomarker protein expression than NG. The results obtained can be used as an antihypertensive material in a variety of food raw materials.
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MEDLINE
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En
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Food Sci Anim Resour
Ano de publicação:
2024
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Article