Bioscience Biotechnology and Biochemistry · 1994 · 132 citations · 0 references
NutritionHypertensionFermented MilkAntihypertensive EffectsProbioticLactic Acid BacteriaFeed AdditiveFood MicrobiologyInhibitory ActivityHealth SciencesEndocrine HypertensionFood FermentationAntihypertensive TherapySpontaneously Hypertensive RatsPharmacologyFood SafetyPhysiologyBiotechnologyMicrobiologyMetabolismMedicine
Most fermented milk prepared by strains of Lactobacillus helveticus showed significant antihypertensive effect in spontaneously hypertensive rats (SHR) by oral administration. However, milk fermented by other species of lactic acid bacteria did not show significant antihypertensive effects. Most of the whey fractions of the milk fermented by L. helveticus or Lactobacillus delbrueckii subsp. bulgaricus showed higher angiotensin I-converting enzyme (ACE) inhibitory activity than the activity of milk fermented by other species. Proteolytic activity in cell wall and peptide content of the fermented milk were higher in L. helveticus strains than other species.