EFFECTS OF YOGURT FERMENTED WITH LACTOBACILLUS HELVETICUS TUST005 ON BLOOD PRESSURE AND HEART RATE IN SPONTANEOUSLY HYPERTENSIVE RATS
- VernacularTitle:瑞士乳杆菌TUST005发酵乳对先天性高血压大鼠血压和心率影响
- Author:
Jianxin HUO
;
Zheng ZHAO
- Publication Type:Journal Article
- Keywords:
Lactobacillus helveticus fermented milk;
spontaneously hypertensive rats;
blood pressure;
heart rate
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To evaluate the effects of Lactobacillus helveticus fermented milk on blood pressure and heart rate was evaluated in 8w old spontaneously hypertensive rats(SHR).Method Spontaneously hypertensive male rats were randomized into 5 groups(n=8) receiving fermented milk and its whey,water,skim milk and yogurt.Every sample was used to SHR on consecutive three days,during which they received increasing doses by ig.The systolic blood pressure and heart rate were measured by ZH-HX-Z tail cuff with a programmed electro-sphygmomanometer.Results At 1.5 ml dose of Lactobacillus helveticus TUST005 fermented milk and the 2 ml dose of Lactobacillus helveticus TUST005 fermented milk whey,we observed the marked and long-lasting hypertensive effect for 4 and 6 h,respectively.The maximum decrease in mean arterial blood pressure(20.5 mmHg) was achieved.Feeding 1 ml whey of Lactobacillus helveticus TUST005 fermented milk elicited significant decrease in heart rate(maximum of 50 bpm).Conclusion Significant reductions in mean systolic blood pressure,and heart rate were observed following intra-gastric administration of Lactobacillus helveticus TUST005 fermented milk.
