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- Title
酿造鲜味酱油调节大鼠血压机制的研究.
- Authors
罗兴力; 符瑶; 彭诚; 钟宝
- Abstract
Male SD rats were randomly divided into normal diet (ND) group, high-fat and high-salt diet (HFHS) group and high-fat and soy sauce diet (HFSS) group. Basic metabolic parameters and related biological parameters affecting the secretion of angiotensin and aldosterone were determined after continuous gavage for 10 weeks, and the regulating rat blood pressure mechanism of umami brewed soy sauce (salt content 8%) through the renin- angiotensin-aldosterone system (RAAS) was investigated. The results showed that there was no significant difference in food intake among all groups (P>0.05). Compared with the HFHS group, water intake of SD rats in the HFSS group was not significantly different (P>0.05), body mass and blood pressure significantly decreased (P<0.05), but urine output significantly increased (P<0.05); The contents of total cholesterol, triglyceride, angiotensin Ⅱ and aldosterone in serum significantly decreased (P<0.05), and potassium ion in urine significantly increased (P<0.05). The expression levels of angiotensin type 1 receptor, steroid 11β-hydroxylase and aldosterone synthase genes in kidney significantly decreased (P<0.05), and the expression levels of sodium-potassium adenosine-triphosphate enzyme α1 gene significantly increased (P<0.05), suggesting that brewed umami soy sauce could regulate blood pressure through RAAS.
- Subjects
HIGH-salt diet; ANGIOTENSIN II; DRINKING (Physiology); SOY sauce; BLOOD pressure; HIGH-potassium diet
- Publication
China Brewing, 2022, Vol 41, Issue 3, p130
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.03.022