DNA microarray analysis of the antihypertensive effect of milk fermented by Lactobacillus helveticus H9 on spontaneously hypertensive rats

Chen, Yongfu; Zhong, Zhi-Ping; Xue, Jie; Yang, Jie; Zhang, Qing; Jia, Yanjie; Zhang, Heping

doi:10.1007/s13594-015-0212-y

Cited by 2 publications

(2 citation statements)

References 33 publications

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“…Recently, the same technology was used to determine the molecular mechanism of the antihypertensive effect of milk fermented by Lactobacillus helveticus. 118 It was found that hypertensionassociated genes differentially expressed in the left ventricle of SHR were related to NO synthesis, cell proliferation, ET binding and blood clot breakdown. Specifically, regulation of eNOS, PPARγ and ET A receptor genes could be responsible for the antihypertensive response provoked by fermented milk treatment.…”

Section: Effects On the Endothelin Systemmentioning

confidence: 99%

Unraveling the mechanisms of action of lactoferrin-derived antihypertensive peptides: ACE inhibition and beyond

et al. 2015

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SummaryHypertension is one of the most important causes of cardiovascular and renal morbidity and mortality, and it represents a serious health problem in Western countries. Over the last few decades scientific interest on food-derived antihypertensive peptides has grown as an alternative to drugs in the control of systemic blood pressure. Most of these peptides target the angiotensin Iconverting enzyme (ACE) but emerging evidence points to other antihypertensive mechanisms beyond ACE inhibition. The milk protein lactoferrin (LF) is a good source of orally active antihypertensive peptides the characterization of which, including ex vivo functional assays and in vivo approaches, shows that they might act on several molecular targets. This review summarizes the mechanisms of action underlying the blood pressure-lowering effects of LF-derived peptides, focusing on their interaction with different components of the renin-angiotensin (RAS) and endothelin (ET) systems. The ability of LF-derived peptides to modify the expression of genes encoding proteins involved in the nitric oxide (NO) pathway and prostaglandin synthesis is also described.3

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Section: Effects On the Endothelin Systemmentioning

confidence: 99%

Unraveling the mechanisms of action of lactoferrin-derived antihypertensive peptides: ACE inhibition and beyond

et al. 2015

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“…However, the sophisticated fermentation process, in which numerous reactions take place simultaneously, has generally only been characterised by determining a small number of compounds. In addition, the mechanism producing bioactive peptides has been demonstrated through the characterisation of gene expression in the proteolytic system (Zhang et al ., ; Chen et al ., ,c).…”

Section: Introductionmentioning

confidence: 99%

Fermentation dynamics of Lactobacillus helveticus H9 revealed by ultra‐performance liquid chromatography quadrupole time‐of‐flight mass spectrometry

Kwok

Xue

et al. 2018

Int J of Food Sci Tech

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Summary Lactobacillus (L.) helveticus H9 is a probiotic strain that can produce antihypertensive peptides during milk fermentation. This study analysed the dynamics of skim milk fermentation by L. helveticus H9 by ultra‐performance liquid chromatography coupled to quadrupole time‐of‐flight mass spectrometry (UPLC/Q‐TOF MS). A total of 1992 metabolites were detected from all of the fermented samples in the LC‐MS analysis by multivariate statistical analysis. Metabolites with variable importance in projection (VIP) values ≥2 were considered differentially abundant among samples and were responsible for the unique taste and nutritional and functional qualities of fermented milk. Valine, threonine, l‐methionine, tyrosine, asparagine and leucine were the predominant amino acids produced during fermentation, and their quantities changed remarkably during the fermentation process. Citric acid and uric acid were the major, and only detectable, organic acids. Some intermediate metabolites, such as N‐acryloylglycine and nicotinamide‐N‐oxide, were also detected. Moreover, certain oligopeptides such as Val‐Leu, Lys‐Gly, Ala‐Glu, Asp‐Ser, Leu‐Pro and Val‐Phe‐Ala were not detected until the middle and late fermentation periods. This study demonstrated dynamic metabolic changes, providing a strong foundation for deciphering the physiological and biochemical mechanisms of the fermentation process.

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DNA microarray analysis of the antihypertensive effect of milk fermented by Lactobacillus helveticus H9 on spontaneously hypertensive rats

Cited by 2 publications

References 33 publications

Unraveling the mechanisms of action of lactoferrin-derived antihypertensive peptides: ACE inhibition and beyond

Unraveling the mechanisms of action of lactoferrin-derived antihypertensive peptides: ACE inhibition and beyond

Fermentation dynamics of Lactobacillus helveticus H9 revealed by ultra‐performance liquid chromatography quadrupole time‐of‐flight mass spectrometry

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