Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibition

Abalone Viscera Fermented with Aspergillus oryzae 001 Prevents Pressure Elevation by Inhibiting Angiotensin Converting Enzyme

“…The ACE-inhibitory activity of abalone viscera fermented with A. oryzae 001 was 56.9%. Fermentation of abalone viscera using lactic acid bacteria requires the addition of glucose [ 22 , 23 ], while the addition of nutrients was not necessary because koji mold has a variety of enzymes. The results of A. oryzae 001 fermented and unfermented abalone viscera administered to SHRs are shown in Figure 1 .…”

“…Therefore, it was suggested that in A. oryzae 001 fermented abalone viscera suppressed blood pressure elevation more rapidly than L. casei 001 fermented abalone viscera in vivo. In a study on L. pentosus SN001 fermented abalone viscera, SHRs were reared for 9 weeks and L. pentosus SN001 fermented abalone viscera mixed feed suppressed blood pressure elevation from week 8 of rearing [ 23 ], and no significant differences occurred between the fermented and unfermented groups [ 23 ]. The fermented group showed significantly lower blood pressure than the unfermented group during approximately 7 weeks three times (on days 26, 33, and 36) in this experiment.…”

“…These results suggest that A. oryzae 001 fermentation enhanced the inhibition of blood pressure elevation in abalone viscera, and that the in vivo effect was stronger than that of lactic-acid fermentation. Significant differences in food intake and body weight between test groups have been used as an indicator of growth inhibition in rats [ 23 , 28 ]. Administration of the abalone viscera mixture did not affect food intake or body weight, suggesting that A. oryzae 001 fermented and unfermented abalone viscera did not inhibit SHR growth.…”

“…Therefore, more effective ways to utilize abalone viscera will be required than those at present. In previous studies, abalone viscera fermented with the lactic acid bacteria Lacticaseibacillus casei 001 and Lactiplantibacillus pentosus SN001 showed ACE-inhibitory activity [ 22 , 23 ]. In addition, single and long-term administration of the fermented products reduced SHR blood pressure and growth inhibition was also not observed.…”

Enhancement of the Antihypertensive Effect of Fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

“…The mechanism has been identified as vasodilatation due to renin inhibitors, ACE inhibitors, and enhanced NO production [22]. In the previous study, uracil was identified in the fermentation product using the same L. pentosus SN001 [23]. Furthermore, it was reported that the content of glycerol and uracil increased in fermented vegetable juices from L. plantarum HY7712 and L. helveticus HY7801 fermentations, respectively [24].…”