Lactobacilli-Fermented Chia Seeds as a Potential Anti-Hypertensive Agent

Area of Science:

• Biochemistry
• Pharmacology
• Nutritional Science

Background:

• Hypertension is a global health concern requiring effective management strategies.
• Early diagnosis and treatment are crucial for controlling blood pressure and preventing complications.

Purpose of the Study:

• To synthesize and evaluate the anti-hypertensive effects of chia seed peptides fermented with *Lacticaseibacillus paracasei* strain 2501 (LPDP).
• To investigate the impact of LPDP on angiotensin-converting enzyme (ACE) activity and blood pressure in spontaneously hypertensive rats (SHR).

Main Methods:

• Peptide identification and characterization using HPLC-QToF-MS.
• In vitro inhibition assay of ACE by LPDP.
• In vivo administration of LPDP to SHR and monitoring of systolic and diastolic blood pressure.
• Hematological profiling to assess safety.

Main Results:

• LPDP demonstrated competitive inhibition of ACE with an IC50 of 11.1 μg/mL.
• Oral administration of LPDP (50 mg/kg BW) significantly reduced systolic pressure from 152 to 87 mmHg and diastolic pressure from 117 to 74 mmHg in SHR over 14 days.
• Higher doses (500 mg/kg BW) resulted in even greater reductions in blood pressure.
• Hematological analysis indicated no adverse cellular or biochemical effects.

Conclusions:

• LPDP possesses significant anti-hypertensive properties.
• These findings suggest LPDP as a potential therapeutic agent for managing hypertension.
• Further research into the application of LPDP in blood pressure treatment is warranted.