Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity
Abstract
:1. Introduction
2. Results
2.1. Metabolic Characterization, Na+ and K+ Ion Concentration, and Serum Chemistry
2.2. Systolic Blood Pressure
2.3. Renin, Ang II, ACE, and Aldosterone Levels in Serum
2.4. Histopathology of Kidney
2.5. Expression of Adipogenesis-Regulating and RAAS-Related Genes in Liver Tissues
2.6. Expression of RAAS-Related Genes in Kidney Tissues
3. Discussion
4. Materials and Methods
4.1. Preparation of Soy Sauce
4.2. Animal Experiment
4.3. Measurement of Body Weight and Blood Pressure
4.4. Metabolic Cages Experiment and Urine and Feces Analysis
4.5. Sacrifice and Administration
4.6. Analysis of Serum Biochemical Parameters
4.7. Kidney Histology
4.8. Gene Expression Analysis by Real-Time Polymerase Chain Reaction (RT-PCR)
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Group | ND | HD | HDS | HDCTS | |
---|---|---|---|---|---|
Metabolic characterization | |||||
Initial body weight (g) | 116.23 ± 3.18 | 116.98 ± 8.33 | 117.22 ± 7.06 | 116.12 ± 5.63 | |
Final body weight (g) | 454.52 ± 6.94 c | 556.69 ± 28.14 a | 547.65 ± 33.82 ab | 534.98 ± 35.78 b | |
Epididymal fat weight (g)/BW (g)% | 1.84 ± 0.25 c | 3.64 ± 0.48 a | 3.46 ± 0.26 a | 2.82 ± 0.38 b | |
Food intake (g/day) | 17.22 ± 0.19 a | 17.05 ± 0.10 a | 16.51 ± 0.39 b | 17.14 ± 0.07 a | |
Water intake (mL/day) | 16.33 ± 1.18 c | 17.71 ± 1.48 c | 25.08 ± 2.16 a | 21.65 ± 2.50 b | |
Urinary volume (mL/day) | 9.58 ± 1.88 c | 9.63 ± 0.77 c | 13.50 ± 1.22 b | 15.08 ± 0.66 a | |
Fecal excretion (g/day) | 3.31 ± 0.14 | 3.24 ± 0.15 | 3.16 ± 0.19 | 3.32 ± 0.14 | |
Na+ and K+ ion concentration in urine and feces (ppm) | |||||
Urine | Na+ | 2130.33 ± 698.16 b | 1844.92 ± 620.88 b | 9314.08 ± 978.00 a | 8778.68 ± 354.74 a |
K+ | 9292.65 ± 2594.60 ab | 10,084.34 ± 1359.43 a | 6837.20 ± 459.40 b | 7046.87 ± 1079.26 ab | |
Feces | Na+ | 722.82 ± 317.74 | 796.94 ± 339.65 | 1116.71 ± 200.52 | 603.91 ± 283.51 |
K+ | 6387.93 ± 1357.67 | 6232.49 ± 756.63 | 4734.04 ± 246.97 | 4795.09 ± 708.70 | |
Serum chemistry | |||||
TC (mg/dL) | 66.44 ± 6.09 c | 95.33 ± 4.35 a | 91.16 ± 8.97 a | 78.28 ± 5.83 b | |
TG (mg/dL) | 51.52 ± 4.19 d | 116.91 ± 4.66 a | 97.83 ± 5.90 b | 60.44 ± 7.03 c | |
AST (IU/L) | 39.41 ± 2.43 d | 56.42 ± 2.93 a | 52.59 ± 1.70 b | 42.68 ± 1.29 c | |
ALT(IU/L) | 11.10 ± 1.28 b | 18.66 ± 1.65 a | 17.70 ± 0.74 a | 11.34 ± 1.67 b |
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Zhong, B.; Mun, E.-G.; Wang, J.-X.; Cha, Y.-S. Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity. Fermentation 2021, 7, 52. https://doi.org/10.3390/fermentation7020052
Zhong B, Mun E-G, Wang J-X, Cha Y-S. Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity. Fermentation. 2021; 7(2):52. https://doi.org/10.3390/fermentation7020052
Chicago/Turabian StyleZhong, Bao, Eun-Gyung Mun, Jin-Xi Wang, and Youn-Soo Cha. 2021. "Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity" Fermentation 7, no. 2: 52. https://doi.org/10.3390/fermentation7020052