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• W3024494718 abstract "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 H2S-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." @default.
• W3024494718 created "2020-05-21" @default.
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• W3024494718 date "2020-01-01" @default.
• W3024494718 modified "2023-10-03" @default.
• W3024494718 title "Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats" @default.
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• W3024494718 doi "https://doi.org/10.12938/bmfh.2020-001" @default.
• W3024494718 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/7573110" @default.
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