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Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9

Chen, Yongfu, Liu, Wenjun, Xue, Jiangang, Yang, Jie, Chen, Xia, Shao, Yuyu, Kwok, Lai-yu, Bilige, Menghe, Mang, Lai, Zhang, Heping
Journal of dairy science 2014 v.97 no.11 pp. 6680-6692
Lactobacillus helveticus, amino nitrogen, animal disease models, antihypertensive effect, diastolic blood pressure, enzyme inhibition, fermentation, functional foods, gastrointestinal system, hypertension, mass spectrometry, milk, milk consumption, peptides, peptidyl-dipeptidase A, probiotics, proteinases, rats, risk, titratable acidity, ultra-performance liquid chromatography, weight gain, yogurt, China
Hypertension is a major global health issue which elevates the risk of a large world population to chronic life-threatening diseases. The inhibition of angiotensin-converting enzyme (ACE) is an effective target to manage essential hypertension. In this study, the fermentation properties (titratable acidity, free amino nitrogen, and fermentation time) and ACE-inhibitory (ACEI) activity of fermented milks produced by 259 Lactobacillus helveticus strains previously isolated from traditional Chinese and Mongolian fermented foods were determined. Among them, 37 strains had an ACEI activity of over 50%. The concentrations of the antihypertensive peptides, Ile-Pro-Pro and Val-Pro-Pro, were further determined by ultra performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. The change of ACEI activity of the fermented milks of 3 strains exhibiting the highest ACEI activity upon gastrointestinal protease treatment was assayed. Fermented milks produced by strain H9 (IMAU60208) had the highest in vitro ACEI activity (86.4±1.5%), relatively short fermentation time (7.5 h), and detectable Val-Pro-Pro (2.409±0.229 µM) and Ile-Pro-Pro (1.612±0.114 µM) concentrations. Compared with the control, a single oral dose of H9-fermented milk significantly attenuated the systolic, diastolic, and mean blood pressure of spontaneously hypertensive rats (SHR) by 15 to 18mmHg during the 6 to 12 h after treatment. The long-term daily H9-fermented milk intake over 7 wk exerted significant antihypertensive effect to SHR, but not normotensive rats, and the systolic and diastolic blood pressure were significantly lower, by 12 and 10mmHg, respectively, compared with the control receiving saline. The feeding of H9-fermented milk to SHR resulted in a significantly higher weight gain at wk 7 compared with groups receiving saline, commercial yogurt, and captopril. Our study identified a novel probiotic L. helveticus strain originated from kurut sampled from Tibet (China), which is a valuable resource for future development of functional foods for hypertension management.