Researchers discovered that a special fermented milk drink containing helpful bacteria called Lactiplantibacillus plantarum SR37-3 may help lower high blood pressure. In this study, rats with high blood pressure that drank this special yogurt-like beverage for 4 weeks had significantly lower blood pressure compared to rats that didn’t drink it. The researchers used advanced technology to understand how this works: the beneficial bacteria change the types of microbes in your gut, which then reduces inflammation in your body and helps control a system in your body that regulates blood pressure. This discovery suggests that eating or drinking fermented foods with specific helpful bacteria might be a natural way to manage high blood pressure.

The Quick Take

  • What they studied: Whether a special fermented milk drink with beneficial bacteria could lower high blood pressure and how it works in the body
  • Who participated: Laboratory rats that were bred to naturally develop high blood pressure (similar to how some people inherit high blood pressure)
  • Key finding: Rats that consumed the special fermented milk for 4 weeks had blood pressure readings that were about 15 points lower than rats that didn’t consume it (172 versus 187 mmHg), which is a meaningful difference
  • What it means for you: This research suggests that fermented milk products with specific beneficial bacteria might help manage high blood pressure, but human studies are needed before doctors can recommend it as a treatment. It’s not a replacement for prescribed blood pressure medications.

The Research Details

Scientists used rats that naturally develop high blood pressure to test whether a special fermented milk drink could help lower their blood pressure. They gave some rats this special milk drink (made by fermenting regular milk with beneficial bacteria called Lactiplantibacillus plantarum SR37-3) for 4 weeks, while other rats didn’t receive it. The researchers then measured the rats’ blood pressure and used three different advanced laboratory techniques to understand what was happening inside the rats’ bodies: they looked at which bacteria lived in the rats’ guts, they measured thousands of different chemical compounds in the rats’ bodies, and they checked levels of specific proteins related to inflammation and blood pressure control.

This research approach is important because it doesn’t just show that something works—it explains the ‘why’ and ‘how’ behind it. By using multiple advanced techniques together, the researchers could see the whole picture: how the fermented milk changes the bacteria in the gut, which then changes the chemicals in the body, which then reduces inflammation and helps control blood pressure. This multi-layered approach gives scientists confidence that the effect is real and helps identify which specific bacteria and processes are most important.

This study used a controlled laboratory setting with animals that were specially bred to have high blood pressure, which makes the results more reliable and easier to interpret. However, because this was done in rats rather than humans, we need to be cautious about assuming the same effects will happen in people. The researchers used well-established, advanced scientific techniques to measure their results, which increases confidence in the findings. The study was published in a peer-reviewed scientific journal, meaning other experts reviewed it before publication.

What the Results Show

The most important finding was that rats receiving the special fermented milk had significantly lower blood pressure after 4 weeks compared to rats that didn’t receive it. Specifically, the treated rats’ blood pressure was about 172 mmHg while the untreated rats’ blood pressure was about 187 mmHg—a difference of roughly 15 points, which is considered meaningful in blood pressure management. This wasn’t just a small, temporary change; the beneficial effect was consistent throughout the 4-week period. The researchers also found that this blood pressure reduction was connected to changes in the rats’ gut bacteria. The fermented milk increased the population of beneficial bacteria called Lactobacillaceae in the rats’ digestive systems. These bacteria appear to work by changing the types of chemical compounds produced in the body, particularly affecting a pathway called arachidonic acid metabolism, which is involved in inflammation and blood pressure regulation.

Beyond the blood pressure reduction, the researchers discovered that the fermented milk reduced inflammation markers in the rats’ bodies. Specifically, they found lower levels of proteins called ICAM-1 and Fractalkine, which are signals that the body is experiencing inflammation. The study also showed that the fermented milk partially reduced activity of a system in the body called the renin-angiotensin system (RAS), which is a major regulator of blood pressure. This is significant because many blood pressure medications work by targeting this same system. The fact that the fermented milk affected multiple pathways—both the RAS system and the inflammation pathway—suggests it works through multiple mechanisms, which could make it more effective and more robust than targeting just one pathway.

Previous research has suggested that probiotics (beneficial bacteria) might help with blood pressure, but most studies didn’t fully explain how this works. This research builds on that foundation by providing detailed molecular explanations. The findings align with growing evidence that gut health is connected to blood pressure control, and they support the idea that specific strains of bacteria matter more than just any probiotic. The multi-pathway approach (affecting both the RAS system and inflammation) is consistent with how modern blood pressure medications often work, suggesting that fermented foods might complement conventional treatments.

This study was conducted in laboratory rats, not humans, so we cannot be certain the same effects will occur in people. Rats’ bodies don’t always respond the same way as human bodies to treatments. The study doesn’t tell us what dose of fermented milk would be appropriate for humans or how long humans would need to consume it to see benefits. The research also doesn’t compare the fermented milk to standard blood pressure medications, so we don’t know if it would be as effective or more effective than existing treatments. Additionally, the study was relatively short (4 weeks), so we don’t know if the benefits would continue long-term or if the body might adapt over time.

The Bottom Line

Based on this research, we cannot yet recommend fermented milk with this specific bacteria strain as a treatment for high blood pressure in humans. However, the findings suggest it’s worth investigating further in human studies. In the meantime, consuming fermented foods like yogurt, kefir, and sauerkraut as part of a healthy diet is generally safe and may have other health benefits. If you have high blood pressure, continue taking any medications prescribed by your doctor—this research is not a reason to stop or reduce blood pressure medications. You might discuss with your healthcare provider whether adding fermented foods to your diet could be a helpful addition to your current treatment plan.

People with high blood pressure should be interested in this research because it offers a potential natural approach to managing their condition. Healthcare providers and nutrition scientists should care because it suggests a specific mechanism for how probiotics might help with blood pressure. However, people should not rely on this research alone to make treatment decisions. This research is most relevant to people looking for complementary approaches to blood pressure management, not as a replacement for proven medications. People with weakened immune systems should consult their doctor before consuming fermented foods or probiotics.

In the rat study, blood pressure improvements were observed after 4 weeks of consistent consumption. If similar effects occur in humans, you might expect to see changes within a similar timeframe, but this is speculative. Most blood pressure changes take weeks to months to develop, so patience is important. It’s also possible that individual responses would vary significantly based on genetics, overall diet, and lifestyle factors.

Want to Apply This Research?

  • Track daily consumption of fermented foods (yogurt, kefir, sauerkraut, kimchi, miso) by logging servings and type, while simultaneously tracking blood pressure readings at the same time each day. Record both systolic (top number) and diastolic (bottom number) readings to monitor trends over 4-8 weeks.
  • Add one serving of fermented food to your daily diet—for example, a small cup of plain yogurt with breakfast or a spoonful of sauerkraut with lunch. Start with one serving daily and gradually increase to 2-3 servings if well-tolerated. Choose products with ’live and active cultures’ listed on the label.
  • Establish a baseline blood pressure reading before starting, then measure and log blood pressure 2-3 times per week at the same time of day (morning is often most consistent). Also track any changes in digestion, energy levels, or other health markers. After 4-6 weeks, review your logs to see if there’s a downward trend. Share results with your healthcare provider to determine if the approach is working for you personally.

This research was conducted in laboratory rats and has not yet been tested in humans. The findings are promising but preliminary. This information is educational and should not replace medical advice from your healthcare provider. If you have high blood pressure, continue taking any prescribed medications unless your doctor tells you otherwise. Before making significant dietary changes or starting any new health regimen, especially if you take blood pressure medications or have other health conditions, consult with your doctor or a registered dietitian. Some people may experience digestive side effects from fermented foods or probiotics, and those with compromised immune systems should seek medical guidance before consuming fermented foods.