Mizutani K, Ikeda K, Kawai Y, Yamori Y
Department of Environmental Preservation and Development, Graduate School of Human and Environmental Studies, Kyoto University, Japan.
J Nutr Sci Vitaminol (Tokyo). 1999 Jan;45(1):95-106. doi: 10.3177/jnsv.45.95.
We studied the effect of the extract of wine phenolics (EWP) on blood pressure, vasorelaxing activity and aortic biomechanical properties in stroke-prone hypertensive rats (SHRSP). Thirty-six 4-week-old male SHRSP/Izm rats were divided into 6 equal groups fed one of the following 6 diets: A control diet (plain laboratory diet), the control diet substituted with 0.5 or 1.0% polyphenolic compounds derived from the extract of apple phenolics (EAP), the control diet substituted with 0.5 or 1.0% polyphenolic compounds derived from the extract of tea phenolics (ETP), or the control diet along with drinking water containing 1.0% polyphenolic compounds derived from EWP. Systolic blood pressure (SBP) and body weight (BW) were checked once a week. At the end of the 8th week of feeding, all of the rats were sacrificed and the heart weight and aortic biomechanical properties were measured. The relaxation effect of the addition of EWP on endothelium-intact aortic rings precontracted with prostaglandin (PG) F2 alpha was also measured. Only EWP, not EAP or ETP, significantly lowered the SBP values a compared with the control group at the 4th, 7th and 8th weeks of feeding (p < 0.05). The heart weight and ventricular weight, expressed as the percentage of BW, were significantly lower in the EWP group than in the control group (p < 0.05). The aortic maximum stress was significantly increased (p < 0.05), and the aortic incremental elastic modulus was significantly reduced (meaning higher elasticity) (p < 0.001) in the EWP group as compared with the control group. The aortic rings showed concentration-dependent relaxation induced by EWP, and the relaxation was significantly greater than that induced by a commercial red wine preparation. In conclusion, EWP attenuated the elevation of blood pressure in SHRSP possibly by increasing the vasorelaxation activity. The aortic fragility and elasticity were also improved in EWP-fed SHRSP.
我们研究了葡萄酒酚类提取物(EWP)对易患中风的高血压大鼠(SHRSP)血压、血管舒张活性和主动脉生物力学特性的影响。将36只4周龄雄性SHRSP/Izm大鼠分为6组,每组数量相等,分别喂食以下6种饮食之一:对照饮食(普通实验室饮食)、用0.5%或1.0%苹果酚类提取物(EAP)中的多酚化合物替代的对照饮食、用0.5%或1.0%茶酚类提取物(ETP)中的多酚化合物替代的对照饮食,或对照饮食并饮用含1.0%EWP中的多酚化合物的水。每周检查一次收缩压(SBP)和体重(BW)。在喂养第8周结束时,处死所有大鼠并测量心脏重量和主动脉生物力学特性。还测量了EWP添加对用前列腺素(PG)F2α预收缩的完整内皮主动脉环的舒张作用。与对照组相比,仅EWP在喂养第4、7和8周时显著降低了SBP值(p<0.05),而EAP或ETP则无此作用。EWP组的心脏重量和心室重量以BW的百分比表示,显著低于对照组(p<0.05)。与对照组相比,EWP组的主动脉最大应力显著增加(p<0.05),主动脉增量弹性模量显著降低(意味着弹性更高)(p<0.001)。主动脉环显示出EWP诱导的浓度依赖性舒张,且该舒张显著大于市售红酒制剂诱导的舒张。总之,EWP可能通过增加血管舒张活性减轻SHRSP的血压升高。喂食EWP的SHRSP的主动脉脆性和弹性也得到改善。