Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?

Publication date: September 2018Source: Journal of Functional Foods, Volume 48Author(s): Lilia María Beltrán-Barrientos, Carmen Estrada-Montoya, Ricardo Reyes-Díaz, Adrián Hernández-Mendoza, Aarón Fernando González-Córdova, Belinda Vallejo-CórdobaAbstractGamma-aminobutyric acid (GABA) may be generated during milk fermentation, and this metabolite may have antihypertensive effect in spontaneously hypertensive rats (SHR). We determined the potential role of GABA on the antihypertensive effect of the water-soluble extract obtained from fermented milk with Lactococcus lactis NRRL B-50571 (WSE-FM). First, GABA concentration from WSE-FM was analyzed. Then, 21 SHR were randomized in three groups (n = 7); to either receive: WSE-FM, WSE-FM + saclofen (GABAB antagonist receptor), or water (negative control). Blood pressure was monitored for 2 h post-oral administration. Results indicated that GABA concentration in WSE-FM was 111.4 ± 10.6 mg/100 g. Furthermore, groups receiving WSE-FM or WSE-FM + saclofen, had the same antihypertensive effect. Since GABAB receptors were blocked with saclofen, the antihypertensive effect may not be attributed to GABA present in fermented milk. Henceforth, the effect may be attributed to other components present in the WSE-FM.Graphical abstract

Source: Journal of Functional Foods - July 21, 2018 Category: Nutrition Source Type: research