Impact of Antihypertensive Food Seasoning Broths on the Growth of Lactobacillus Sp in Vitro and their Antihypertensive Potential in Vivo

Farman Ouattara Ahmed^1, , N’zebo Désiré Kouamé², Kouassi Roselin Cyrille Goly³, Anin-Atchibri Anin Louise¹ and Dadié Adjéhi⁴

¹UFR Food Science and Technology (STA), Laboratory of Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire

²UFR Bioscience, Laboratory of Biotechnology Agriculture and Valorization of Biological Resource, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire

³UFR Sciences and Technology, Department of Biology-Geology, Alassane OUATTARA University, 01 BPV 18 Bouaké 01, Côte d’Ivoire

⁴UFR Food Science and Technology (STA), Laboratory of Food Microbiology and Biotechnology, Nangui Abrogoua University,02 BP 801 Abidjan 02, Côte d'Ivoire

Cite this paper:
Farman Ouattara Ahmed, N’zebo Désiré Kouamé, Kouassi Roselin Cyrille Goly, Anin-Atchibri Anin Louise and Dadié Adjéhi. Impact of Antihypertensive Food Seasoning Broths on the Growth of Lactobacillus Sp in Vitro and their Antihypertensive Potential in Vivo. American Journal of Microbiological Research. 2025; 13(2):19-27. doi: 10.12691/ajmr-13-2-1

Abstract

Epidemiological studies reveal that almost half of African adults suffer from high blood pressure. According to WHO reports, this could be due to high salt consumption. Research indicates that excessive salt consumption leads to an imbalance in the intestinal microbiota by affecting Lactobacillus species, the balance of which is beneficial for stabilizing blood pressure. The aim of this study was to evaluate the effect of three seasoning broths with antihypertensive properties, formulated with Psathyrella tuberculata, an edible mushroom, and plant ingredients, on the growth of Lactobacillus Sp in vitro and their antihypertensive potential in vivo in hypertensive Wistar rats. The growth of Lactobacillus Sp was assessed by counting the number of CFU/mL every hour using a spectrophotometer and plotting the growth curves from the log CFU/mL values obtained. On the other hand, the antihypertensive potential was assessed by the invasive method using a CONTEC08A-VET electronic sphygmomanometer. The results of the comparison of the growth curves obtained revealed that the media prepared from the three formulations, in particular seasoning broth B50, contained more nutrients favourable to the growth of Lactobacillus Sp than the control medium, MRS broth. The results of the systolic blood pressure (SBP) and diastolic blood pressure (DBP) values, obtained after administration of the different aqueous treatment solutions, showed a reduction in SBP (39.03%) and DBP (35.75%) for broth B90, PAS (45.10%) and PAD (50.17%) for B70 broth, and PAS (48.78%) and PAD (53.17%) for B50 broth, compared with PAS (45.36%) and PAD (49.29%) obtained with the pharmaceutical drug furosemide 40 mg. The highest number of CFU/mL of Lactobacillus Sp and the reduction in PAS and PAD values obtained with seasoning broth B50 confirm that it has the highest antihypertensive potential of the other formulations.

Keywords:
formulated seasoning broths Psathyrella tuberculata Lactobacillus Sp antihypertensive potential

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