Fermented garlic extract decreases blood pressure through nitrite and sGC-cGMP-PKG pathway in spontaneously hypertensive rats. (April 2016)
- Record Type:
- Journal Article
- Title:
- Fermented garlic extract decreases blood pressure through nitrite and sGC-cGMP-PKG pathway in spontaneously hypertensive rats. (April 2016)
- Main Title:
- Fermented garlic extract decreases blood pressure through nitrite and sGC-cGMP-PKG pathway in spontaneously hypertensive rats
- Authors:
- Park, Byung Mun
Cha, Seung Ah
Kim, Hye Yoom
Kang, Dae Kil
Yuan, Kuichang
Chun, Hyunsoo
Chae, Soo Wan
Kim, Suhn Hee - Abstract:
- Highlights: Fermented garlic extract (Fgarlic) contained high content of stable nitrite. Acute and chronic feeding of Fgarlic reduced SBP in SHR with increased eNOS and PKG protein expressions in aortic tissues. These effects were attenuated by sGC inhibitor. The relaxation response of aorta to acetylcholine improved in SHR fed Fgralic. Fgarlic has anti-hypertensive effect through nitrite and sGC-cGMP-PKG pathway in SHR. Abstract: Garlic ( Allium sativum L.) has long been used as an anti-hypertensive. The study investigated the effect of fermented garlic extract (Fgarlic) on systolic blood pressure (SBP) and its molecular basis using spontaneously hypertensive rats (SHRs). Fgarlic contained high content of stable nitrite (0.975 mg nitrite/ml). Acute feeding of different amounts (0.3, 0.6, and 0.9 ml) of concentrated Fgarlic (9.75 mg nitrite/ml) reduced SBP dose-dependently. Chronic feeding of Fgarlic (containing 27 mg nitrite/day) for 12 days reduced SBP with increased expressions of eNOS and PKG proteins in aortic tissues, which were attenuated by a soluble guanylyl cyclase (sGC) inhibitor. The relaxation responses of thoracic aorta to acetylcholine and sodium nitroprussside were improved in SHRs fed Fgarlic. These results suggest that nitrite in Fgarlic, which converts to NO in the body, functions as an anti-hypertensive molecule and its effect is mediated through sGC-cGMP-PKG pathway.
- Is Part Of:
- Journal of functional foods. Volume 22(2016)
- Journal:
- Journal of functional foods
- Issue:
- Volume 22(2016)
- Issue Display:
- Volume 22, Issue 2016 (2016)
- Year:
- 2016
- Volume:
- 22
- Issue:
- 2016
- Issue Sort Value:
- 2016-0022-2016-0000
- Page Start:
- 156
- Page End:
- 165
- Publication Date:
- 2016-04
- Subjects:
- Fermentation -- Garlic -- Hypertension -- Nitrite -- Soluble guanylyl cyclase -- Protein kinase G
Functional foods -- Analysis -- Periodicals
Food -- Biotechnology -- Periodicals
Nutrition -- Periodicals
613.2 - Journal URLs:
- http://www.sciencedirect.com/science/journal/17564646 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.jff.2016.01.034 ↗
- Languages:
- English
- ISSNs:
- 1756-4646
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 4986.807000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 1330.xml