@article{ajmr20251321,
author={{Ahmed, Farman Ouattara and Kouam¨¦, N¡¯zebo D¨¦sir¨¦ and Goly, Kouassi Roselin Cyrille and Louise, Anin-Atchibri Anin and Adj¨¦hi, Dadi¨¦},
title={Impact of Antihypertensive Food Seasoning Broths on the Growth of <i>Lactobacillus</i><i> </i><i>Sp</i> <i>in</i><i> </i><i>Vitro</i> and their Antihypertensive Potential <i>in</i><i> </i><i>Vivo</i>},
journal={American Journal of Microbiological Research},
volume={13},
number={2},
pages={19--27},
year={2025},
url={https://pubs.sciepub.com/ajmr/13/2/1},
issn={2328-4137},
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 <i>Lactobacillus</i> 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 <i>Psathyrella</i><i> </i><i>tuberculata</i>, an edible mushroom, and plant ingredients, on the growth of <i>Lactobacillus</i><i> </i><i>Sp</i> <i>in</i><i> </i><i>vitro</i> and their antihypertensive potential <i>in</i><i> </i><i>vivo</i> in hypertensive Wistar rats. The growth of <i>Lactobacillus</i><i> </i><i>Sp</i> 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 <i>Lactobacillus</i><i> </i><i>Sp</i> 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 <i>Lactobacillus</i><i> </i><i>Sp</i> 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.},
doi={10.12691/ajmr-13-2-1}
publisher={Science and Education Publishing}
}