Enhancement of the Antihypertensive Effect of Fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

Sargassum horneri is a seaweed with antihypertensive properties. However, it is underutilized in some areas, and effective utilization methods are being sought. In this study, we prepared a fermented S. horneri using lactic acid bacteria Lactiplantibacillus pentosus SN001 and investigated its effective utilization by enhancing its antihypertensive effect. The ACE inhibitory activity of S. horneri ranged from 3.6% to a maximum of 63.3% after fermentation. In vivo studies using mice and spontaneously hypertensive rats (SHR) suggested an antihypertensive effect of fermented S. horneri. Purification and NMR analysis of the ACE inhibitory component in fermented S. horneri identified glycerol. Therefore, it is suggested that glycerol is responsible for the strong antihypertensive effect of fermented S. horneri. In conclusion, S. horneri is expected to be used as a dietary ingredient with enhanced antihypertensive effect by fermentation with L. pentosus SN001.

Automated summary

Sargassum horneri, a seaweed with antihypertensive properties, can be enhanced through fermentation with lactic acid bacteria. The fermented S. horneri showed strong antihypertensive effects, possibly due to the presence of glycerol. This study provides a new method for the effective utilization of S. horneri.