Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-26T13:09:21.907Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  08 March 2007

M. Miguel ,
B. Muguerza ,
E. Sánchez ,
M. A. Delgado ,
I. Recio ,
M. Ramos  and
M. A. Aleixandre
M. Miguel
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain
B. Muguerza
Affiliation:
Grupo Leche Pascual, Aranda de Duero, Burgos, Spain
E. Sánchez
Affiliation:
Grupo Leche Pascual, Aranda de Duero, Burgos, Spain
M. A. Delgado
Affiliation:
Grupo Leche Pascual, Aranda de Duero, Burgos, Spain
I. Recio
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain
M. Ramos
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain
M. A. Aleixandre*
Affiliation:
Instituto de Farmacología y Toxicología (CSIC), Facultad de Medicina, Universidad Complutense, 428040, Madrid, Spain
*
*Corresponding author: Dr M. A. Aleixandre, fax +34 91 3941463, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

Keywords

Blood pressureAngiotensin-converting enzyme inhibitionMilk fermentationEnterococcus faecalis
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 1 , July 2005 , pp. 36 - 43
Copyright
Copyright © The Nutrition Society 2005

References

Aleixandre, MA & Puerro, M (1993) Importancia del calcio en la dieta para la regulación de la presión arterial. Med Clin (Barc) 101, 660–667.Google Scholar
Aleixandre, MA, Puerro, M & Lizasoain, I (1993) Mecanismos alternativos del efecto hipotensor del calcio. Hipertensión 10, 96–102.Google Scholar
Allender, PS, Cutler, JA, Follmann, D, Cappuccio, FP, Pryer, J & Elliot, P (1996) Dietary calcium and blood pressure: a meta-analysis of randomized clinical trials. Ann Intern Med 124, 825–831.CrossRefGoogle ScholarPubMed
Ashar, MN & Chand, R (2004) Antihypertensive peptides purified from milks fermented with Lactobacillus delbrueckii ssp. bulgaricus. Milchwissenschaft 59, 14–17.Google Scholar
Buñag, RD (1973) Validation in awake rats of a tail-cuff method for measuring systolic pressure. J Appl Physiol 34, 279–282.CrossRefGoogle ScholarPubMed
Church, FC, Swaisgood, HE, Porter, DH & Catignani, GL (1983) Spectrophotometric assay using o -phthaldialdehyde for determination on proteolysis in milk and isolated milk proteins. J Dairy Sci 66, 1219–1227.CrossRefGoogle Scholar
Civantos, B & Aleixandre, A (2004) Changes in arterial blood pressure and α vascular reactivity caused in spontaneously hypertensive rats by a long-term combined treatment with amlodipine and dietary calcium supplements. Eur J Pharmacol 489, 101–110.CrossRefGoogle Scholar
Civantos, B, López-Miranda, V, Ortega, A & Aleixandre, MA (1999) Alpha-adrenoceptor-mediated pressor responses in pithed rats fed on diets with a different calcium content. Eur J Pharmacol 382, 91–101.CrossRefGoogle Scholar
Civantos, Calzada B & Aleixandre de Artiñano, A (2003) Effects of dietary calcium supplements and amlodipine on growth, arterial blood pressure, and cardiac hypertrophy of spontaneously hypertensive rats. Clin Exp Hypertens 25, 495–508.CrossRefGoogle ScholarPubMed
Cushman, DW & Cheung, HS (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol 20, 1637–1648.CrossRefGoogle ScholarPubMed
Fujita, H & Yoshikawa, M (1999) LKPNM: a prodrug-type ACE-inhibitory peptide derived from fish protein. Immunopharmacology 44, 123–127.CrossRefGoogle ScholarPubMed
Hata, Y, Yamamoto, M, Ohni, M, Nakajima, K, Nakamura, Y & Tacano, T (1996) A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects. Am J Clin Nutr 64, 767–771.CrossRefGoogle ScholarPubMed
Karaki, H, Doi, K, Sugano, S, Uchiwa, H, Sugai, R, Murakami, U & Takemoto, S (1990) Antihypertensive effect of tryptic hydrolysate of milk casein in spontaneously hypertensive rats. Comp Biochem Physiol 96, 367–371.Google ScholarPubMed
Kuwabara, Y, Nagai, S, Yoshimitsu, N, Nakagawa, I, Watanabe, Y & Tamai, Y (1995) Antihypertensive effect of the milk fermented by culturing with various lactic acid bacteria and a yeast. J Ferment Bioeng 80, 294–295.CrossRefGoogle Scholar
López-Miranda, V, Civantos, B, Blasco, R, Fernández, R & Aleixandre, A (1998) Parathyroid hormone and calcitriol in the hypertension caused by dietary calcium deficiency in rats. J Vasc Res 35, 397–404.CrossRefGoogle ScholarPubMed
Muguerza, B, Ramos, M, Sánchez, E, Manso, MA, Miguel, M, Aleixandre, A, Delgado, MA & Recio, I (2005) Antihypertensive activity of fermented milk by Enterococcus faecalis strains isolated from raw milk Int Dairy J In pressCrossRefGoogle Scholar
Nakamura, Y, Yamamoto, N, Sakai, K & Tacano, T (1995 a) Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme. J Dairy Sci 78, 1253–1257.CrossRefGoogle ScholarPubMed
Nakamura, Y, Yamamoto, N, Sakai, K, Takano, T, Okubo, A & Yamazaki, S (1995 b) Purification and characterization of angiotensin-I-converting enzyme from sour milk. J Dairy Sci 78, 777–783.CrossRefGoogle ScholarPubMed
Nurminen, ML, Sipola, M, Kaarto, H, Pihlanto-Leppälä, A, Piilola, K, Korpela, R, Tossavainen, H, Korhonen, H & Vapaatalo, H (2000) α-Lactorphin lowers blood pressure measured by radiotelemetry in normotensive and spontaneously hypertensive rats. Life Sci 16, 1535–1543.CrossRefGoogle Scholar
Pryer, J, Cappucio, FP & Elliot, P (1995) Dietary calcium and blood pressure, a review of the observational studies. J Hum Hypertens 9, 597–604.Google ScholarPubMed
Resnick, LM (1999) The role of dietary calcium in hypertension: a hierarchical overview. Am J Hypertens 12, 99–112.CrossRefGoogle ScholarPubMed
Saito, Y, Wanezaki, K, Kawato, A & Imayasu, S (1994) Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats. Biosci Biotechnol Biochem 58, 812–816.CrossRefGoogle ScholarPubMed
Seppo, L, Kerojoki, O, Suomalainen, T & Korpela, R (2002) The effect of a Lactobacillus helveticus LBK-16 H fermented milk on hypertension: a pilot study on humans. Milchwissenschaft 57, 124–127.Google Scholar
Seppo, L, Jauhiainen, T, Poussa, T & Korpela, R (2003) A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am J Clin Nutr 77, 326–330.CrossRefGoogle Scholar
Shin, Z, Yu, R, Park, S, Chung, D, Ahn, C, Nam, H, Kim, K & Lee, H (2002) His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J Agric Food Chem 49, 3004–3009.CrossRefGoogle Scholar
Sipola, M, Finckenberg, P, Santisteban, J, Korpela, R, Vapaatalo, H & Nurminen, M-L (2001) Long-term intake of milk peptides attenuates development of hypertension in spontaneously hypertensive rats. J Physiol Pharmacol 52, 745–754.Google ScholarPubMed
Sipola, M, Finckenberg, P, Korpela, R, Vapaatalo, H & Nurminen, M-L (2002) Effect of long-term intake of milk products on blood pressure in hypertensive rats. J Dairy Res 69, 103–111.CrossRefGoogle ScholarPubMed
Wu, J & Ding, X (2001) Hypotensive and physiological effect of angiotensin converting enzyme inhibitory peptides derived from soy protein on spontaneously hypertensive rats. J Agric Food Chem 49, 501–506.CrossRefGoogle ScholarPubMed
Yamamoto, N, Akino, A & Takano, T (1994) Antihypertensive effect of the peptides derived from casein by an extracellular proteinase from Lactobacillus helveticus CP790. J Dairy Sci 77, 917–922.CrossRefGoogle ScholarPubMed
Yamamoto, N, Maeno, M & Takano, T (1999) Purification and characterization of an antihypertensive peptide from a yogurt-like product fermented by Lactobacillus helveticus CPN4. J Dairy Sci 82, 1388–1393.CrossRefGoogle ScholarPubMed