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Related Experiment Videos

Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats

Y Nakamura1, O Masuda, T Takano

  • 1R & D Center, Calpis Food Industry Co., Ltd., Sagamihara Kanagawa, Japan.

Bioscience, Biotechnology, and Biochemistry
|March 1, 1996
PubMed
Summary

Sour milk fermented with Lactobacillus helveticus and Saccharomyces cerevisiae inhibited blood pressure increases in hypertensive rats. This sour milk diet also reduced aortic angiotensin I-converting enzyme activity, suggesting a potential natural approach to managing hypertension.

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Area of Science:

  • Cardiovascular Science
  • Microbiology
  • Nutritional Science

Background:

  • Spontaneously hypertensive rats (SHR) are a common model for studying human hypertension.
  • Dietary interventions are crucial for managing blood pressure.
  • Probiotics and fermented foods show potential in cardiovascular health.

Purpose of the Study:

  • To investigate the effect of sour milk, fermented by Lactobacillus helveticus and Saccharomyces cerevisiae, on blood pressure in spontaneously hypertensive rats.
  • To determine the impact of this specific fermented milk on angiotensin I-converting enzyme (ACE) activity.

Main Methods:

  • Feeding spontaneously hypertensive rats a diet containing sour milk fermented by Lactobacillus helveticus and Saccharomyces cerevisiae.
  • Comparing blood pressure changes in rats fed the experimental diet versus a control diet.

Related Experiment Videos

  • Measuring angiotensin I-converting enzyme activity in the aorta of both groups of rats.

    • Main Results:

    • Sour milk consumption significantly inhibited the increase in blood pressure in spontaneously hypertensive rats.
    • Rats fed the sour milk diet exhibited significantly lower aortic angiotensin I-converting enzyme activity compared to control rats.
    • Lactobacillus helveticus and Saccharomyces cerevisiae fermentation may contribute to the observed antihypertensive effects.

    Conclusions:

    • Dietary intake of sour milk fermented with Lactobacillus helveticus and Saccharomyces cerevisiae can effectively inhibit blood pressure elevation in spontaneously hypertensive rats.
    • The reduction in aortic angiotensin I-converting enzyme activity by this fermented milk suggests a potential mechanism for its blood pressure-lowering effect.
    • This study highlights the potential of specific fermented dairy products as a natural strategy for hypertension management.