Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9
Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9
复制标题
传统发酵乳制品瑞士乳杆菌血管紧张素转换酶抑制活性及菌株H9发酵乳的降压作用
DOI：
10.3168/jds.2014-7962
复制
发表时间：
2014-11-01
影响因子：
3.5
通讯作者：
Zhang, Heping
中科院分区：
文献类型：
--
作者：
Chen, Yongfu;Liu, Wenjun;Zhang, Heping
高血压是一个主要的全球健康问题，它使世界上大量人口患慢性危及生命疾病的风险增加。抑制血管紧张素转换酶（ACE）是治疗原发性高血压的有效靶点。对从中国和蒙古族传统发酵食品中分离的259株瑞士乳杆菌发酵乳的发酵特性（可滴定酸度、游离氨基氮和发酵时间）和ACE抑制活性进行了测定。其中37株ACEI活性在50%以上。采用超高效液相色谱-四极杆飞行时间质谱联用技术测定降血压肽Ile-Pro-Pro和Val-Pro-Pro的浓度。测定了3株ACEI活性最高的菌株发酵乳经胃肠道蛋白酶处理后ACEI活性的变化。由菌株H9（IMAU 60208）产生的发酵乳具有最高的体外ACEI活性（86.4 +/- 1.5%）、相对短的发酵时间（7.5 h）和可检测的Val-Pro-Pro（2.409 +/- 0.229 μ M）和Ile-Pro-Pro（1.612 +/- 0.114 μ M）浓度。与对照组相比，单次口服H9发酵乳显著降低自发性高血压大鼠（SHR）的收缩压、舒张压和平均血压，在治疗后6 ~ 12 h内降低15 ~ 18 mmHg。长期每天摄入H9发酵乳7周以上对SHR有显著的降压作用，但对正常大鼠无降压作用，收缩压和舒张压分别比对照组低12和10 mmHg。喂养的H9发酵乳SHR导致显着较高的体重增加在第7周相比，组接受生理盐水，商业酸奶，和卡托普利。我们的研究发现了一种新的益生菌L。来自中国西藏库如特的瑞士苜蓿菌株是未来开发用于高血压管理的功能性食品的宝贵资源。
Hypertension is a major global health issue which elevates the risk of a large world population to chronic life-threatening diseases. The inhibition of angiotensin-converting enzyme (ACE) is an effective target to manage essential hypertension. In this study, the fermentation properties (titratable acidity, free amino nitrogen, and fermentation time) and ACE-inhibitory (ACEI) activity of fermented milks produced by 259 Lactobacillus helveticus strains previously isolated from traditional Chinese and Mongolian fermented foods were determined. Among them, 37 strains had an ACEI activity of over 50%. The concentrations of the antihypertensive peptides, Ile-Pro-Pro and Val-Pro-Pro, were further determined by ultra performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. The change of ACEI activity of the fermented milks of 3 strains exhibiting the highest ACEI activity upon gastrointestinal protease treatment was assayed. Fermented milks produced by strain H9 (IMAU60208) had the highest in vitro ACEI activity (86.4 +/- 1.5%), relatively short fermentation time (7.5 h), and detectable Val-Pro-Pro (2.409 +/- 0.229 mu M) and Ile-Pro-Pro (1.612 +/- 0.114 mu M) concentrations. Compared with the control, a single oral dose of H9-fermented milk significantly attenuated the systolic, diastolic, and mean blood pressure of spontaneously hypertensive rats (SHR) by 15 to 18 mmHg during the 6 to 12 h after treatment. The long-term daily H9-fermented milk intake over 7 wk exerted significant antihypertensive effect to SHR, but not normotensive rats, and the systolic and diastolic blood pressure were significantly lower, by 12 and 10 mmHg, respectively, compared with the control receiving saline. The feeding of H9-fermented milk to SHR resulted in a significantly higher weight gain at wk 7 compared with groups receiving saline, commercial yogurt, and captopril. Our study identified a novel probiotic L. helveticus strain originated from kurut sampled from Tibet (China), which is a valuable resource for future development of functional foods for hypertension management.