Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains

作者：Rodriguez Figueroa J C; Gonzalez Cordova A F; Astiazaran Garcia H; Hernandez Mendoza A; Vallejo Cordoba B^*

来源：Journal of Dairy Science, 2013, 96(7): 4094-4099.

DOI：10.3168/jds.2012-6014

• Lactococcus lactis
• fermented milk
• antihypertensive effect
• hypolipidemic effect

The antihypertensive and hypolipidemic effects of milk fermented by specific Lactococcus lactis strains in spontaneously hypertensive rats (SHR) were investigated. The SHR were fed ad libitum milk fermented by Lc. lactis NRRL B-50571, Lc. lactis NRRL B-50572, Captopril (40 mg/kg of body weight, Sigma-Aldrich Co., St. Louis, MO) or purified water for 4 wk. Results suggested that Lc. lactis fermented milks presented a significant blood pressure-lowering effect. No significant difference was noted among milk fermented by Lc. lactis NRRL B-50571 and Captopril by the second and third week of treatment. Additionally, milk fermented by Lc. lactis strains modified SHR lipid profiles. Milk fermented by Lc. lactis NRRL B-50571 and B-50572 were able to reduce plasma low-density lipoprotein cholesterol and triglyceride contents. Thus, milk fermented by Lc. lactis strains may be a coadjuvant in the reduction of hypertension and hyperlipidemia and may be Used as a functional food for better cardiovascular health.

• 出版日期2013-7