ACEI发酵乳对原发性高血压大鼠的降血压效果

Antihypertensive effects of fermented milk in spontaneously hypertensive rats

脱脂乳经灭菌后,接种4%(体积分数)发酵剂,37℃培养24 h,获得抑制血管紧张素转换酶活性较高的发酵乳。以发酵乳及其乳清为样品,每种样品分别以10 mL/kg和20 mL/kg两种不同剂量连续3 d灌胃原发性高血压大鼠。结果表明,它们均具有较好的降血压效果,其中以20 mL/kg剂量的乳清降压效果最好,最大降压值为(3.4±1.36)kPa,最低血压持续时间为5 h。

To produce fermented milk that can inhibit the activity of angiotensin 1-converting enzyme（ACE）, skim milk was sterilized at 115℃ for 15min, inoculated with 4%（V/V）starter, and fermented at 37℃ for 24 h. Oral administration of the fermented milk or its whey to spontaneously hypertensive rats （SHR） for three days in 10 mL/kg and 20 mL/kg dosage respectively. Results showed that both of them have antihypertensive effect, among them, the best effect of lower pressure are whey in 20 mL/kg dosage, with the most decrease value of （3.4±1.36） kPa of systolic blood pressure, and the duration of lowest blood pressure are 5 hours.