Fecha de publicación: -- Fuente: "milk OR dairy products" J Food Sci. 2026 Nov;91(11):e71598. doi: 10.1111/1750-3841.71598.ABSTRACTHypertension is associated with oxidative stress, chronic inflammation, and gut microbiota dysbiosis. This study evaluated whether a fermented kefir-yacon synbiotic beverage could improve hemodynamic parameters in a hypertension model through its antioxidant, anti-inflammatory, and gut microbiota-modulating effects. Spontaneously hypertensive rats (SHR) and Wistar rats were divided into four groups: Wistar treated with vehicle (W), SHR treated with vehicle (SHR), SHR treated with unfermented yacon (SY), and SHR treated with the kefir-yacon beverage (SKY). Treatments were administered orally for 8 weeks. Hemodynamic parameters, oxidative stress markers, transcription factors, antioxidant enzymes, pro-inflammatory cytokines, cardiac hypertrophy, and selected fecal bacterial populations were assessed. The synbiotic beverage significantly reduced systolic, diastolic, and mean arterial pressure, restoring values comparable to those of normotensive animals (p < 0.05). Heart rate and cardiac hypertrophy were also reduced. In cardiac tissue, the beverage increased Nrf2 expression and antioxidant enzyme activities (SOD and CAT), while reducing lipid peroxidation (TBARS) and NF-κB expression. Plasma TNF-α and IL-6 concentrations decreased (p < 0.05). Fecal counts of Bifidobacterium and Lactobacillus increased, indicating modulation of gut microbiota. The fermented kefir-yacon beverage demonstrated antihypertensive, antioxidant, and anti-inflammatory effects, suggesting its potential as a complementary nutritional strategy for managing hypertension.PMID:43001593 | DOI:10.1111/1750-3841.71598