Milk-Derived Kefir Improves Cardiac Function in Female Rats Subjected to Myocardial Infarction

Area of Science:

• Cardiology and Nutritional Science
• Investigating the cardioprotective potential of fermented dairy products.

Background:

• Cardiovascular diseases, particularly myocardial infarction (MI), represent a significant global health challenge.
• Kefir, a probiotic-rich fermented milk, shows promise for cardiovascular health, but its effects post-MI require further study.

Purpose of the Study:

• To evaluate the effects of chronic kefir administration on cardiac function and remodeling in a rat model of myocardial infarction.
• To assess kefir's impact on hemodynamic parameters, infarct size, collagen deposition, and oxidative stress.

Main Methods:

• Female Wistar rats underwent sham operation or myocardial infarction (MI) induced by coronary artery ligation.
• Animals received daily treatments of either vehicle or kefir for 60 days.
• Cardiac function, hemodynamic parameters, infarct area, collagen, oxidative stress markers (AOPP), and organ morphology were assessed.

Main Results:

• Kefir treatment significantly reduced left ventricular end-diastolic pressure (LVEDP), infarct size, and collagen deposition.
• Hemodynamic improvements included reduced blood pressures and increased heart rate.
• Oxidative stress was attenuated, with lower levels of advanced oxidation protein products (AOPP).

Conclusions:

• Chronic kefir consumption demonstrates cardioprotective effects in a rat model of myocardial infarction.
• Kefir improves cardiac function, reduces adverse remodeling, and mitigates oxidative stress post-MI.
• Results suggest kefir as a potential adjunctive therapy for enhancing cardiac recovery after MI.