Abstract: The angiotensin-I-converting enzyme (ACE) inhibitory activity of f yogurt fermented with four lactic acid bacteria was investigated. The results found that the yogurt fermented with L. helveticus ATCC15019, 15009 and L. thermophilus ATCC14485 had the potent inhibitory activity on ACE. After the oral administration of the yogurt or its whey to spontaneously hypertensive rats (SHR) for three days, results showed that both of them had the antihypertensive effect, with the most decrease value of 24.10±2.69mmHg and 29.14±3.07mmHg of systolic blood pressure(SBP), which showed outstanding differences, compared with the control groups.

Key words: fermented milk (Yogurt), angiotensin-I-converting enzyme (ACE), antihypertensive