Title Lacto-fermented and unfermented soybean differently modulate serum lipids, blood pressure and gut microbiota during hypertension /
Authors Daliri, Eric Banan-Mwine ; Ofosu, Fred Kwame ; Chelliah, Ramachandran ; Oh, Deog-Hwan
DOI 10.3390/fermentation9020152
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Is Part of Fermentation.. Basel : MDPI. 2023, vol. 9, iss. 2, art. no. 152, p. [1-14].. eISSN 2311-5637
Keywords [eng] fermented foods ; high blood pressure ; lactic acid bacteria ; metagenomics
Abstract [eng] Soy consumption may reduce hypertension but the impact of food processing on the antihypertensive effect is unclear. Hence, we ascertained the effects of lacto-fermented (FSB) and unfermented soybean (USB) consumption on serum atherogenic lipids, hypertension and gut microbiota of spontaneous hypertensive rats (SHR). FSB displayed a strong in vitro angiotensin converting enzyme (ACE) inhibitory ability of 70 ± 5% while USB inhibited 5 ± 3% of the enzyme activity. Consumption of USB reduced serum ACE activity by 19.8 ± 12.85 U while FSB reduced the enzyme activity by 47.6 ± 11.35 U, respectively. FSB significantly improved cholesterol levels and reduced systolic and diastolic blood pressures by 14 ± 3 mmHg and 10 ± 3 mmHg, respectively, while USB only had a marginal impact on blood pressure. Analysis of FSB showed the abundance of ACE inhibitory peptides EGEQPRPFPFP and AIPVNKP (which were absent in USB) and 30 phenolic compounds (only 12 were abundant in USB). Feeding SHR with FSB promoted the growth of Akkermansia, Bacteroides, Intestinimonas, Phocaeicola, Lactobacillus and Prevotella (short chain fatty acid producers) while USB promoted only Prevotellamassilia, Prevotella and Intestimonas levels signifying the prebiotic ability of FSB. Our results show that, relative to USB, FSB are richer in bioactive compounds that reduce hypertension by inhibiting ACE, improving cholesterol levels and mitigating gut dysbiosis.
Published Basel : MDPI
Type Journal article
Language English
Publication date 2023
CC license CC license description