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Antihypertensive effects of the Limosilactobacillus reuteri Z09 and Lactobacillus helveticus Z11 fermented milk in spontaneously hypertensive rats

Xiaoling Song,Jinfeng Fu,Qinchao Ding,Feiwei Cao,Xiu Zhang,Yanan Zhang,Shanglei Lai,Hui Zhug,Teresa G Valencak,Daxi Ren

Recent studies have shown that lactic acid bacteria (LAB) fermentation has great potential to relieve hypertension. In this study, we verified the antihypertensive effects of Limosilactobacillus reuteri Z09, Lactobacillus helveticus Z11 and their mixed fermented milk (MIX-FM) on spontaneously hypertensive rats (SHRs). Four weeks of administration showed that all three LAB fermentations had an antihypertensive effect on SHRs, while MIX-FM showed the best effect. MIX-FM had the highest angiotensin-converting enzyme inhibitor peptide contents, and it can improve intestinal dysbiosis better than the other two groups. The above results suggest that these two strains have the potential to develop antihypertensive dairy products.