Changes in arterial blood pressure in hypertensive rats caused by long-term intake of milk fermented by Enterococcus faecalis CECT 5728

Abstract

We have evaluated the changes in arterial blood pressure caused in spontaneously hypertensive rats (SHR) by long-term intake of an Enterococcus faecalis CECT 5728-fermented milk with significant angiotensin-converting enzyme (ACE)-inhibitory activity. After being weaned, male 3-week-old SHR were randomized into five groups. Until the 20th week of life, rats in each group were given one of the following drinking fluids: tap water (negative control 1), a fermented milk without ACE-inhibitory activity (negative control 2), captopril (100 mg/kg) (positive control), the E. faecalis CECT 5728-fermented milk that had significant ACE-inhibitory activity, or Ca-enriched E. faecalis CECT 5728-fermented milk. Animals in the different groups were then given tap water as drinking fluid from the 20th to 25th week of life. Systolic blood pressure (SBP) and diastolic blood pressure (DBP) were measured weekly in the rats, from the 6th to 25th week of life, by the tail-cuff method. A definite decrease in SBP and DBP could be observed in the rats treated with captopril and also in the rats that received the E. faecalis CECT 5728-fermented milks. The greatest antihypertensive effect was observed when the pharmacological treatment was administered. The effect of the Ca-enriched fermented milk was slightly more accentuated and more constant than the effect of the E. faecalis CECT 5728-fermented milk that had not been enriched in Ca. SBP and DBP increased in the treated SHR when the corresponding antihypertensive treatment was removed. Fermentation of milk with E. faecalis CECT 5728 may therefore be a successful strategy to produce a functional food with antihypertensive activity.

Long-term intake of egg white hydrolysate attenuates the development of hypertension in spontaneously hypertensive rats

“…Different researchers have similarly described a gradual rise in SBP when the intake of fermented milks with ACE-inhibitory and antihypertensive activity was stopped in SHR (Sipola et al, 2001;Miguel et al, 2005b). We also observed an increase in the arterial blood pressure of the rats that had been treated with captopril when this treatment was removed.…”

“…It is also important to bear in mind that egg white is rich in proteins, and that diets rich in proteins decrease arterial blood pressure (Obarzanek et al, 1996). Furthermore, egg white is rich in minerals such as magnesium, potassium and calcium that have also shown antihypertensive properties (McCarron, 1982;Kotchen and Mc Carron, 1998;Civantos and Aleixandre, 2004;Miguel et al, 2005b).…”

“…ACE-inhibitory peptides can be obtained by enzymatic hydrolysis of food proteins (Maruyama et al, 1985;Kohama et al, 1988;Yamamoto, 1997). It has been demonstrated that certain food peptides can control arterial blood pressure in hypertensive animals after single oral doses (Nakamura et al, 1995;Fujita et al, 2000;Muguerza et al, 2006) and after longterm administration (Sipola et al, 2001;Yoshii et al, 2001;Yang et al, 2004;Miguel et al, 2005b). In addition, some of the food derived peptides with ACE-inhibitory activity effectively reduced systolic blood pressure (SBP) and diastolic blood pressure (DBP) in hypertensive patients (Hata et al, 1996;Kawasaki et al, 2002;Seppo et al, 2003).…”

Novel casein-derived peptides with antihypertensive activity

“…These peptides exhibited potent ACE-inhibitory activity and showed antihypertensive effects in both animals and humans (Sipola et al, 2001;Sipola, Finckenberg, Korpela, Vapaatalo, & Nurminen, 2002;Xu et al, 2008). Subsequently, our group, has shown the possibility of using different strains of Enterococcus faecalis to produce fermented milk with potent ACE-inhibitory activity and antihypertensive activity in spontaneously hypertensive rats (SHR), after short-and long-term intake (Miguel et al, 2005;Muguerza et al, 2006). The peptide b-casein f(133-138), with sequence LHLPLP, has been identified as one of the major peptides responsible for the ACE-inhibitory and antihypertensive activities of the fermented milk produced .…”

Bioavailability of the antihypertensive peptide LHLPLP: Transepithelial flux of HLPLP

“…The administration of a fermented product produced with this microorganism exerted a significant blood pressure-lowering effect in SHR after short-and long-term intake (Miguel et al, 2005;Muguerza et al, 2006). The peptide b-casein f( [133][134][135][136][137][138], with the sequence LHLPLP, has been identified as one of the major peptides responsible for the ACE-inhibitory and antihypertensive activities of the fermented milk produced with these E. faecalis strains .…”