Martynowicz Helena, Nowacki Dorian, Mazur Grzegorz, Trziszka Tadeusz, Szuba Andrzej
Department and Clinic of Internal and Occupational Diseases and Hypertension, Faculty of Medicine, Wroclaw Medical University, Poland.
Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Poland.
Adv Clin Exp Med. 2018 Dec;27(12):1745-1749. doi: 10.17219/acem/97377.
Despite continuous research, an improved understanding of the pathophysiology of hypertension and the development of new antihypertensive therapies, hypertension is still the most prevalent chronic cardiovascular disease (CVD) among adults in Western societies. Stress is a common factor related to cardiovascular morbidity. An increase in blood pressure is one of the most common reactions to stress. Chronic and acute stress have also been related to cardiovascular disorders. Polyunsaturated fatty acids (PUFAs) have attracted considerable interest as potential complementary therapy for the treatment of CVD, including hypertension. Egg yolk, rich in PUFAs and phospholipids, might be a good source of phospholipids and PUFAs.
The current study was aimed at investigating the potential effect of the phospholipid fraction of eggs on blood pressure changes in spontaneously hypertensive rats (SHRs) as a response to acute stress.
Male, 7-week-old SHRs received dietary phospholipid fraction for 12 weeks. The control animals received standard feed. At the end of the treatment, they were exposed to 40 min of white noise in order to induce acute stress. Then, blood pressure measurements were carried out under normal conditions for 12 h before and during the acute stress procedure. Blood pressure was measured by telemetry.
Diastolic, systolic and mean blood pressure were significantly lower in the SHRs treated with phospholipid fraction than in the control group. The acute stressor caused a significant increase in diastolic, systolic and mean blood pressure in both the treated and untreated animals, but the increase in blood pressure as a response to the stressor was significantly less pronounced in the rats treated with phospholipid fraction than in control rats. These results show that egg phospholipids can limit a stress-induced rise in blood pressure.
The results of this research show that phospholipid fraction derived from egg yolk reduces stress-induced increases in blood pressure.
尽管研究不断深入，对高血压病理生理学的理解有所改善，新型抗高血压疗法也不断涌现，但高血压仍是西方社会成年人中最普遍的慢性心血管疾病（CVD）。压力是与心血管疾病发病率相关的常见因素。血压升高是对压力最常见的反应之一。慢性和急性压力也与心血管疾病有关。多不饱和脂肪酸（PUFA）作为治疗包括高血压在内的心血管疾病的潜在辅助疗法，已引起了相当大的关注。富含PUFA和磷脂的蛋黄可能是磷脂和PUFA的良好来源。
本研究旨在调查鸡蛋磷脂部分对自发性高血压大鼠（SHR）血压变化的潜在影响，作为对急性应激的反应。
7周龄雄性SHR接受膳食磷脂部分12周。对照动物接受标准饲料。在治疗结束时，使它们暴露于40分钟的白噪声以诱导急性应激。然后，在急性应激过程之前和期间的正常条件下进行12小时的血压测量。通过遥测法测量血压。
用磷脂部分治疗的SHR的舒张压、收缩压和平均血压显著低于对照组。急性应激源导致治疗组和未治疗组的舒张压、收缩压和平均血压显著升高，但用磷脂部分治疗的大鼠对应激源的血压升高反应明显小于对照大鼠。这些结果表明鸡蛋磷脂可以限制应激诱导的血压升高。
本研究结果表明，蛋黄来源的磷脂部分可降低应激诱导的血压升高。
