Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats

Bioscience of Microbiota, Food and Health

article

Eric Banan-Mwine DALIRI¹  Fred Kwame OFOSU¹  Ramachandran CHELLIAH¹  Byong H. LEE²  Hongyan AN³  Fazle ELAHI¹  Kaliyan BARATHIKANNAN¹  Joong-Hark KIM⁴  Deog-Hwan OH¹ 

[1] Department of Food Science and Biotechnology, Kangwon National University;Department of Microbiology/Immunology, McGill University;Inc.;Erom Company Limited, R&D Center;Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University

关键词: bioactive peptides ,functional foods ,dysbiosis ,next generation sequencing;   

DOI  :  10.12938/bmfh.2020-001

学科分类：生物科学（综合）

来源: Nihon Bifizusukin Senta / Japan Bifidus Foundation

【 摘 要 】

Plant proteins are known to possess important bioactive peptides and have a positive impact on gut microbial modulation. In this study, we studied the ability of a single dose of a fermented soy protein product (P-SPI) to reduce high blood pressure in spontaneous hypertensive rats (SHR) and how it modulates the gut microbiota after six weeks of feeding. SHRs were fed with P-SPI, Captopril or distilled water once, and their blood pressures were monitored from the first to twelfth-hour post-administration. Consumption of P-SPI significantly reduced systolic and diastolic blood pressures up to the sixth hour by 25 ± 4 mmHg and 40 ± 5 mmHg respectively. P-SPI consumption inhibited serum ACE activity, increased superoxide dismutase activity and nitric oxide levels and reduced malondialdehyde levels in serum. Analysis of fecal microbial 16S rRNA of hypertensive rats revealed a significant reduction in microbial richness and diversity in the gut, while P-SPI consumption improved microbial richness and increased diversity. Also, P-SPI feeding significantly reduced the Firmicutes / Bacteroidetes ratio, increased propionate- and H 2 S-producing bacteria and reduced Streptococcaceae and Erysipelotrichales levels. Our results show that P-SPI is a potential antihypertensive functional food which could remodel the altered gut microbiota of hypertensive patients.

【 授权许可】

CC BY