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KMID : 0380620090410040428
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.428 ~ p.434
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Anti-hypertensive Activities of Lactobacillus Isolated from Kimchi
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Yu Me-Hee
Im Hyo-Gwon
Im Nam-Kyung
Hwang Eun-Young
Choi Jun-Hyeok
Lee Eun-Ju
Kim Jong-Boo
Lee In-Seon
Seo Hwa-Jeong
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Abstract
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This study was conducted to evaluate the anti-hypertensive effect of Lactobacillus sp. isolated from Kimchi byexamining its effects on renal angiotensin-converting enzyme (ACE) inhibitory activity, lipid components and bloodpressure using the spontaneously hypertensive rat (SHR) system. Most Lactobacillus sp. extracts (lysozyme, sonication andethyl 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-cholesterolconcentrations of the LG 42 administration groups (IX, X) were significantly higher than that of the control group. At 4weeks, the systolic blood pressure (SBP) in the LG 42 Lactobacillus sp. (1×109 cfu/mL) group (XI) was about 27% lowerthan that of the control group (V). No adverse effects were observed on the liver and there was no difference in theaspartate aminotransferase (AST) and alanine aminotransferase (ALT) values among groups. The results of this studysuggest that long term consumption of LG 42 Lactobacillus sp. may be beneficial to the prevention of high blood pressure.
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KEYWORD
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Lactobacillus, Kimchi, ACE inhibitory activity, blood pressure, hypertension
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