Modulating Gut Fermentation: A Novel Approach to Managing Hypertension and Modulation of Gut Fermentation

The cardiovascular disease is mounting a serious scientific and public concern, as it is responsible for 30% (17.3 million) of deaths annually, foremost among non-communicable diseases. For those living with the disease, quality of life is impacted by a significant number of having an associated disability. Presently, the treatment of hypertension is accompanied by the application of agents that act on the angiotensin system. This type of treatment has its implications, as exclusively reported by the various workers. However, the main concern of this review is to draw a different line of a treatment plan that should be based on remediation for causal agents of hypertension rather than working on the artificial reduction of blood osmotic potential. It is observed from the review of available literature that the modulation of gut flora and reducing the duration of fermentation in the gut could be effective in the reduction of hypertension. So far, it has now been successfully established that gut fermentation, especially protein fermentation, extensively affects the homeostasis of the gut-liver axis, allowing thereby the entry of unwanted compounds into the liver, which in a later course, blood too. Therefore, modulation of gut microbiota could help rectify the problem of leaky gut.