Protective effects of kefir in the angiotensin II-dependent hypertension

The Emerging Scenario of the Gut–Brain Axis: The Therapeutic Actions of the New Actor Kefir against Neurodegenerative Diseases

“…Our hypothesis is that the prevalence of concomitant autonomic nervous dysautonomia, vascular dysfunction, and high blood pressure, is a pathophysiological condition, which when combined with cerebrovascular disorders can contribute or aggravate ongoing AD and other chronic or acute related ND. This review highlights the therapeutic actions of kefir on the overactivity of the renin–angiotensin system (RAS), the imbalance of the autonomic nervous system, and the attenuation of the endothelial dysfunction observed in different experimental models of hypertension [ 9 , 63 , 64 ].…”

“…Our group and others have dedicated recent years to the investigation of the relationship between gut dysbiosis and hypertension [ 14 , 41 , 63 , 64 , 79 , 80 ]. Animal models (mice and rats) of essential and renovascular hypertension were used to investigate the effectiveness of probiotic kefir.…”

“…Monteiro and collaborators recently published a paper that demonstrates the antihypertensive actions of the probiotic kefir [ 63 ]. The authors clearly showed that kefir prevents high blood pressure, through renal and systemic RAS inhibition, in 2K1C hypertensive rats (see Figure 3 ).…”

“…The authors clearly showed that kefir prevents high blood pressure, through renal and systemic RAS inhibition, in 2K1C hypertensive rats (see Figure 3 ). Other remarkable effects of kefir in this experimental model include the improvement of the nephron structure and endothelial dysfunction, attenuation of the high levels of ROS (plasma and kidney tissues), and the damaged architecture of the aortic endothelial surface [ 63 ].…”

“…Existing data suggest health benefits due to the regular consumption of kefir beverages. These compounds were associated with kefir’s biological properties, such as immunomodulatory [ 159 ], antimicrobial [ 160 , 161 ], antitumor [ 162 ], anti-inflammatory [ 40 , 163 ], and antioxidant [ 7 , 14 , 40 , 63 , 101 , 115 ] properties. These health-promoting benefits are associated with kefir microorganisms, the interactions between them, and the bioactive compounds produced from the fermentation of milk [ 164 ].…”