Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

Abstract

SummaryHidakakombu (Saccharina angustata) is an edible brown alga produced in the Hidaka region of Hokkaido. It is graded at the time of processing, and low‐grade products have a low market value. New ways to utilise Hidakakombu are needed to increase producer profits. In this study, Hidakakombu was fermented with Lactiplantibacillus plantarum 002 to determine its functional properties. Fermentation of the Hidakakombu increased its γ‐aminobutyric acid (GABA) content. The addition of trehalose to L. plantarum 002 in Hidakakombu inhibited the decrease in the number of L. plantarum 002, while maintaining a high level of GABA. L. plantarum 002 in trehalose‐supplemented and fermented Hidakakombu remained viable in simulated gastric juice and grew in simulated intestinal juice. L. plantarum 002‐fermented Hidakakombu has an antihypertensive function that is attributed to GABA. The addition of trehalose protected L. plantarum 002 in fermented Hidakakombu and enhanced freeze‐drying and digestive juice tolerance.