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Anti-hypertensive activities of Lactobacillus isolated from Kimchi

Title
Anti-hypertensive activities of Lactobacillus isolated from Kimchi
Authors
Yu, Mi-HeeIm, Hyo-GwonIm, Nam-KyungHwang, Eun-YoungChoi, Jun-HyeokLee, Eun-JuKim, Jong-BooLee, In-SeonSeo, Hwa-Jeong
DGIST Authors
Seo, Hwa-Jeong
Issue Date
2009
Citation
Korean Journal of Food Science and Technology, 41(4), 428-434
Type
Article
Article Type
Article
Keywords
ACE Inhibitory ActivityBlood PressureHypertensionKimchiLactobacillusLactobacillus Sp.Rattus
ISSN
0367-6293
Abstract
This study was conducted to evaluate the anti-hypertensive effect of Lactobacillus sp. isolated from Kimchi by examining its effects on renal angiotensin-converting enzyme (ACE) inhibitory activity, lipid components and blood pressure using the spontaneously hypertensive rat (SHR) system. Most Lactobacillus sp. extracts (lysozyme, sonication and ethyl acetate extracts) showed higher capacities for the inhibition of ACE activity than those of cultured media. Particularly, LG 7, 8 and 42 of Lactobacillus sp. showed the strongest inhibitory activity among the Lactobacillus sp. extracts. The concentrations of total cholesterol and triglycerides in the serum were lower in the Lactobacillus sp. administration groups than in the control group, but these differences were not significant. The HDL-cholesterol concentrations of the LG 42 administration groups (IX, X) were significantly higher than that of the control group. At 4 weeks, the systolic blood pressure (SBP) in the LG 42 Lactobacillus sp. (1×109 cfu/mL) group (XI) was about 27% lower than that of the control group (V). No adverse effects were observed on the liver and there was no difference in the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values among groups. The results of this study suggest that long term consumption of LG 42 Lactobacillus sp. may be beneficial to the prevention of high blood pressure. ©The Korean Society of Food Science and Technology.
URI
http://hdl.handle.net/20.500.11750/2146
Publisher
Korean Society of Food Science and Technology
Files:
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Collection:
ETC1. Journal Articles


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