Journal
NUTRIENTS
Volume 14, Issue 24, Pages -Publisher
MDPI
DOI: 10.3390/nu14245357
Keywords
lactic acid bacteria; milk fermentation; angiotensin-converting enzyme inhibition; fatty acids; nutritional indices; spontaneously hypertensive rats; blood cholesterol
Categories
Funding
- Ministry of Science and Higher Education of the Russian Federation [075-15-2022-318]
- Federal budget of the Russian Federation
- Creation and development of a world-class scientific center: Agrotechnologies for the Future
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Functional dairy products have the potential to prevent essential hypertension, and the search for new strains capable of producing these products is a constant challenge for scientists. In this study, the antihypertensive properties of milk fermented with different strains were assessed, and significant effects were observed for two specific strains both in vitro and in vivo experiments.
Currently, functional dairy products pave a promising way for the prophylaxis of essential hypertension, and the search for new strains capable of producing such products is a constant challenge for scientists around the world. In this study, the antihypertensive properties of milk fermented with several strains of traditional yogurt starters (Lactobacillus delbrueckii strains Lb100 and Lb200; Lactococcus lactis strains dlA, AM1 and MA1; Streptococcus thermophilus strains 159 and 16t) and one strain of non-conventional probiotic starter (Lacticaseibacillus paracasei ABK) were assessed. The in vitro assessment using angiotensin-converting enzyme inhibition assay was performed for all fermentation products, and the best performed products were tested in vivo using Spontaneously Hypertensive Rat (SHR) animal model. In addition, for the best performed products the fatty acid (FA) composition and FA-related nutritional indices were determined. As a result, the milk fermented with two strains (Lb. delbrueckii LB100 and Lc. lactis AM1) demonstrated significant antihypertensive effect during both in vitro and in vivo experiments. Moreover, the milk fermented with Lb. delbrueckii Lb100 demonstrated significantly better FA-related nutritional indexes and lowered total cholesterol in SHRs upon regular consumption. The obtained results can be used in the future to develop new starter cultures producing effective functional antihypertensive dairy products.
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