Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats

• 발행기관: 한국축산식품학회
• 저자명: 임상동 이경원 한태원 전현정 한아람 황용진 홍상필
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제1호, 178~188쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.01.31

국문 초록

The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits angiotensin-converting enzyme inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group: normal group (NG, Wistar-Kyoto rats): distilled water, control group [NCG, spontaneously hypertensive rats (SHR)]: distilled water, high treatment group (HTG, SHR): 500 mg/kg/day, medium treatment group (SHR): 335 mg/kg/day, low treatment group (SHR): 170 mg/kg/day, positive control group (PCG, SHR): Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals. In terms of weight change, a significant difference was observed between the NG and the SHR group, but there was no significant difference between the SHR group. After 8 wk of feeding, blood pressure was lowered more significantly in the HTG (209.9±13.3 mmHg) than in the NCG (230.8±7.3 mmHg). The treatment group has an effect of lowering blood pressure by significantly suppressing blood pressure-related biomarker protein expression than NG. The results obtained can be used as an antihypertensive material in a variety of food raw materials.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

fermented milk hypertension Lactiplantibacillus plantarum spontaneously hypertensive rats angiotensin converting enzyme