A.N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, 119071 Moscow, Russia.
Nutrients. 2022 Dec 16;14(24):5357. doi: 10.3390/nu14245357.
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.
目前，功能性乳制品为预防原发性高血压开辟了一条有前景的道路，寻找能够生产此类产品的新菌株是全世界科学家面临的一项持续挑战。在这项研究中，评估了几种传统酸奶发酵剂（德氏乳杆菌 Lb100 和 Lb200；乳球菌 dlA、AM1 和 MA1；嗜热链球菌 159 和 16t）和一种非常规益生菌发酵剂（副干酪乳杆菌 ABK）发酵牛奶的降血压特性。使用血管紧张素转换酶抑制测定法对所有发酵产品进行了体外评估，对表现最佳的产品在自发性高血压大鼠（SHR）动物模型中进行了体内测试。此外，对表现最佳的产品进行了脂肪酸（FA）组成和 FA 相关营养指数的测定。结果表明，在体外和体内实验中，两种菌株（德氏乳杆菌 LB100 和乳球菌 AM1）发酵的牛奶均具有显著的降血压作用。此外，经常食用德氏乳杆菌 Lb100 发酵的牛奶可显著改善 SHR 的 FA 相关营养指数并降低总胆固醇。未来可以利用这些结果来开发生产有效功能性降压乳制品的新发酵剂。
