To study the antihypertensive effect of the yogurt fermented with Lactobacillus plantarum QS670 on spontaneously hypertensive rats(SHR) and compared with the normal blood pressure Wistar rats(WKY). A sin-gle medication at different doses of the yogurt fermented with Lactobacillus plantarum QS670 (5, 10, 20 mL/kg) were intragastric administered. After administration, blood pressure was measured every 2 h continuously for 10 h, while long-term medcation lasted for 4 weeks , offered 10 mL/kg once a day and the blood pressure was determined every other week. After the administrations of the yogurt fermented with Lactobacillus plantarum QS670 , the blood pressure all decreased significantly in SHR, and reached the lowest value in two-hours'gav-age, which was reduced by(2.33±0.54) kPa. Long-term gavage of Lactobacillus plantarum QS670 can signifi-cantly decrease SHR blood pressure and had a stable antihypertensive effect.%研究植物乳杆菌QS670制备发酵乳对自发性高血压大鼠(SHR)的降压效果,并与京都Wistar大鼠(WKY)的作用效果作比较.分别以5、10、20 mL/kg剂量的菌株QS670制备发酵乳一次性给药后,每隔2 h测量大鼠血压,连续测量10 h;长期试验持续4周,每天10 mL/kg灌胃一次,每周测量血压一次.SHR大鼠给予菌株QS670制备发酵乳后,血压均显著下降,并均在灌胃4 h后达到最低值,血压下降最大幅度为(2.33±0.54)kPa;长期灌胃植物乳杆菌QS670制备发酵乳可使SHR大鼠血压下降明显,且降压效果稳定.
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