Hypertension is a leading risk factor for chronic disease globally, and the antihypertensive effects of foods fermented by lactic acid bacteria became an emerging focus of investigation. The aim of this study was to investigate the effect and mechanism of milk fermented with Lactobacillus reuteri Z09 (MFZ09) or/and Lactobacillus helveticus Z11(MFZ11) on spontaneously hypertensive rats (SHRs). 50 Male rats (10 weeks old) were randomized into 5 groups: normal group, Captopril group (6.28 mg/mL), MFZ09 group, MFZ11 group, and mixture-fermented group (MFM). The mice in three fermented milk groups were continuously administered 10mL/kg fermented milk (fermented by 3.0% strains in 11% skim milk) by oral gavage for 5 weeks. After 1 week of adaptive feeding and 4 weeks of administration, mixture-fermented milk treatment decreased systolic and diastolic blood pressures in the SHRs significantly, while there were no significant differences between MFZ09/MFZ11 and normal group. Moreover, mixture-fermented milk treatment decreased the endothelin-1 and angiotensin II in SHRs (P&lt;0.05), and improved hearts and the kidneys of SHRs according to tissue sections. Mass spectrometry (MS) showed that the content of antihypertensive peptides in Lactobacillus mixture group were higher than those in other groups. Furthermore, Lactobacillus mixture group restored intestinal flora homeostasis by recovering flora abundance, and elevated intestinal short-chain fatty acid (SCFA) content. Overall, orally administered Lactobacillus mixture fermented milk have antihypertensive effects, possibly via modulating gut microbiome.

Antihypertensive effects of milk fermented by Lactobacillus reuteri Z09 and Lactobacillus helveticus Z11 on spontaneously hypertensive rats

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