Recent studies have shown that lactic acid bacteria (LAB) fermentation has great potential to relieve hypertension. In this study, we verified the antihypertensive effects of Limosilactobacillus reuteri Z09, Lactobacillus helveticus Z11 and their mixed fermented milk (MIX‐FM) on spontaneously hypertensive rats (SHRs). Four weeks of administration showed that all three LAB fermentations had an antihypertensive effect on SHRs, while MIX‐FM showed the best effect. MIX‐FM had the highest angiotensin‐converting enzyme inhibitor peptide contents, and it can improve intestinal dysbiosis better than the other two groups. The above results suggest that these two strains have the potential to develop antihypertensive dairy products.
No takes yet. Share an insight, caveat, or question.
Song et al. (2024) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: